Spinach Feta Cheese Quiche Recipe That Always Impresses

There’s something magical about pulling a perfectly baked quiche from the oven – that moment when the golden crust cradles a gently puffed, aromatic filling, promising comfort and satisfaction in every bite. As someone who’s tested countless quiche recipes over the years, I can confidently say that this spinach feta cheese quiche has secured its place as a star in my culinary repertoire. Whether you’re hosting a sophisticated brunch, planning a light dinner, or meal prepping for busy weekdays, this versatile dish delivers on all fronts!

Did you know that while quiche is deeply associated with French cuisine, its origins actually trace back to medieval Germany? The word “quiche” derives from the German “kuchen,” meaning cake. The French region of Lorraine later popularized it, giving us the classic Quiche Lorraine we know today.

If you’ve enjoyed my Bread Recipe recipe, you’re going to absolutely fall in love with this quiche. The principles are similar – a flaky pastry shell housing a savory filling – but quiche brings that irresistible custard element that transforms simple ingredients into something truly special.

What is Spinach and Feta Quiche?

Ever wondered what makes certain food combinations stand the test of time? Spinach and feta is definitely one of those magical pairings. This quiche celebrates that classic duo by nestling them in a silky egg custard, all contained within a buttery, flaky crust. The spinach provides earthiness and nutrition, while the feta delivers briny, tangy pops of flavor that cut through the richness of the egg mixture.

This particular combination has roots in Greek cuisine, where spinach and feta star in the beloved spanakopita. I first encountered this quiche variation at a small bistro in Paris, where the chef had married traditional French technique with Mediterranean ingredients. After one bite, I knew I had to recreate it at home! As they say in France, “À table, on ne vieillit pas” – at the table, one does not grow old. There’s truth to that wisdom, especially when sharing something as delightful as this quiche with friends and family.

Ready to bring a slice of Mediterranean-meets-French heaven to your table? Let’s dive into this recipe that’s sure to become a regular in your cooking rotation!

Why You’ll Love This Spinach Feta Quiche

This isn’t just any quiche – it’s a perfect harmony of textures and flavors that makes each forkful a delight. The filling achieves that elusive perfect consistency: tender and creamy without being runny, with the spinach providing substance and the feta delivering little bursts of salty goodness. The subtle aromatics from sautéed onions and optional herbs create depth that elevates this quiche beyond the ordinary.

Beyond the incredible taste, making quiche at home is remarkably economical. A store-bought quiche can cost upwards of $15-20, while homemade costs a fraction of that price. According to research from the USDA, home-cooked meals are not only more cost-effective but also typically healthier than prepared alternatives. Plus, you control the ingredients – organic eggs, quality cheese, and fresh vegetables if that’s your preference.

How to Make Spinach Feta Quiche

Quick Overview

This quiche combines a perfectly flaky crust with a creamy egg filling, studded with wilted spinach and tangy feta cheese. The secret to its excellence lies in properly sautéing the spinach to remove excess moisture and balancing the richness of the eggs with just the right amount of dairy. Total preparation time is about 20 minutes, with 35-40 minutes of baking time, plus 10 minutes of resting before slicing.

Key Ingredients for Spinach Feta Quiche

For the Crust:

• 1 pre-made pie crust (frozen or refrigerated)
• OR for homemade: 125g cold unsalted butter (cubed), 250g plain flour, pinch of salt and paprika

For the Filling:

• 5 large eggs
• 3/4 cup half-and-half (or mixture of milk and cream)
• 2-3 cups fresh spinach (or 8-10 oz frozen spinach, thawed and well-drained)
• 200g feta cheese, crumbled
• 1 small onion or shallot, finely chopped
• 1-2 tablespoons olive oil
• Salt and freshly ground pepper to taste
• Optional: 1 tablespoon fresh dill or a pinch of nutmeg

Step-by-Step Instructions

Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. If using store-bought crust, unroll it and press into a 9-inch pie dish or tart pan. If making homemade, rub the cold butter into the flour until it resembles breadcrumbs, add 2-3 tablespoons of cold water and form a dough. Roll out and line your dish.
3. Prick the bottom with a fork several times to prevent bubbling.
4. Line with parchment paper and fill with baking weights or dried beans.
5. Blind bake for 10-15 minutes until just starting to turn golden.
6. Remove weights and parchment paper and set aside to cool slightly.

Prepare the Filling:

1. Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
2. Add fresh spinach in batches, cooking until completely wilted. If using frozen spinach, ensure it’s thoroughly drained and squeeze out excess moisture with paper towels before adding to the pan.
3. Season with salt, pepper, and optional dill or nutmeg. Stir well and cook for another minute to evaporate any remaining moisture.
4. Remove from heat and allow to cool slightly.
5. In a large bowl, whisk eggs until well combined.
6. Add half-and-half and continue whisking until smooth. Season with a pinch of salt and pepper.

Assemble and Bake:

1. Spread the cooled spinach mixture evenly across the bottom of the par-baked crust.
2. Sprinkle crumbled feta cheese uniformly over the spinach.
3. Carefully pour the egg mixture over the fillings.
4. Place the quiche on a baking sheet (to catch any potential overflow and make transfer easier).
5. Bake at 350°F (175°C) for 35-40 minutes, or until the center is set but still has a slight wobble.
6. The quiche is done when a knife inserted near the center comes out clean.
7. Allow to cool for at least 10 minutes before slicing to let the custard fully set.

Professional chefs at America’s Test Kitchen recommend letting the quiche rest before slicing for the best texture and clean cuts.

What to Serve Spinach Feta Quiche With

This versatile quiche pairs beautifully with a variety of accompaniments, making it suitable for any meal:

For breakfast or brunch: Serve with fresh fruit, yogurt with honey, or crispy hash browns.

For lunch: A simple arugula salad dressed with lemon vinaigrette complements the richness perfectly.

For dinner: Roasted vegetables, a hearty grain salad, or crusty bread and a glass of crisp white wine elevate this quiche to dinner status.

Top Tips for Perfecting Spinach Feta Quiche

• Pre-cook your vegetables: Always sauté spinach before adding it to the quiche to remove excess moisture that could make your quiche soggy.
• Don’t skip blind baking: This crucial step ensures a crisp bottom crust that won’t get soggy from the filling. According to King Arthur Baking, blind baking is essential for custard-filled pies like quiche.
• Cool before cutting: Let the quiche rest for at least 10 minutes before slicing to allow the custard to set fully.
• Don’t overmix the eggs: Whisk just until combined to avoid incorporating too much air, which can cause the quiche to puff up dramatically and then collapse.
• Watch the bake: The quiche is done when the edges are set but the center still has a slight wobble – it will continue cooking from residual heat after removal from the oven.
• Cheese balance: While feta is prominently featured, consider adding 1/4 cup of shredded mozzarella or Gruyère for additional creaminess and melting quality.

Storing and Reheating Tips

One of the greatest attributes of quiche is how well it keeps! Store leftover quiche covered in the refrigerator for up to 3-4 days. For longer storage, quiche freezes beautifully for up to 3 months. To freeze properly:

1. Cool the quiche completely
2. Wrap individual slices or the whole quiche tightly in plastic wrap
3. Add a layer of aluminum foil for extra protection
4. Label with the date and contents

To reheat refrigerated quiche: Cover with foil and warm in a 325°F (165°C) oven for 15-20 minutes until heated through.

For frozen quiche: Thaw overnight in the refrigerator, then reheat as above, adding an extra 5-10 minutes to the heating time.

Avoid microwave reheating if possible, as it can make the crust soggy and give the eggs a rubbery texture. If you must use a microwave, food safety experts recommend heating to an internal temperature of 165°F.

Variations and Customizations

This quiche recipe serves as an excellent base for endless variations. Here’s a comparison table of popular adaptations:

Variation	Key Ingredients	Flavor Profile	Serving Suggestion
Mediterranean	Add sun-dried tomatoes, olives, and oregano	Bold, savory with briny notes	Serve with Greek salad
French	Use Gruyère instead of feta, add sautéed leeks	Rich, subtle onion flavor	Pair with simple green salad
Garden Vegetable	Add bell peppers, zucchini, and fresh herbs	Fresh, light, veggie-forward	Great with crusty bread
Dairy-free	Use coconut cream instead of half-and-half	Similar texture with slight coconut note	Serve with fruit salad
Crustless	Omit crust, add 1/4 cup flour to egg mixture	Lower-carb, focus on filling	Perfect for keto or gluten-free diets

According to nutrition experts, the crustless version is an excellent option for those watching carbohydrate intake while still enjoying the nutritional benefits of eggs and vegetables.

Nutritional Information

Per serving (1/8 of quiche):

• Calories: Approximately 320
• Protein: 12g
• Fat: 24g
• Carbohydrates: 15g
• Fiber: 1g
• Sodium: 380mg

Note: Nutritional values are estimates and will vary based on exact ingredients used, portion sizes, and whether you use homemade or store-bought crust.

Conclusion

This Spinach and Feta Quiche brings together the best of simple ingredients – flaky crust, creamy egg custard, earthy spinach, and tangy feta – to create something truly greater than the sum of its parts. It’s the kind of dish that feels special enough for company but is practical enough for everyday meals.

I’d love to hear how this recipe works in your kitchen! Did you try any of the variations? Maybe you discovered a new combination that’s worth sharing? Drop a comment below to let me know how your quiche turned out, or if you have questions about the process.

Looking for more savory baked delights? Check out my collection of savory for year-round inspiration. Happy baking!