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This Spinach Feta Quiche is a delightful addition to any meal. The flaky crust, creamy filling, and savory blend of spinach and feta create a perfect harmony of flavors. Plus, it’s simple to prepare and reheats beautifully.
My Spinach Feta Quiche is a delightful addition to any meal. The combination of tender spinach, creamy feta, and a perfectly flaky crust creates a harmonious blend of flavors and textures that I just can’t resist. It’s incredibly easy to make, and every bite reminds me why I love sharing these recipes with you.
Before You Begin
- Pre-Bake the Crust: Pre-bake the pie crust to prevent it from becoming soggy. This step helps ensure a crisp, flaky base for your quiche.
- Wilt the Spinach Thoroughly: Cook the spinach until most of the liquid has evaporated. This prevents the quiche from being watery and helps maintain a nice texture.
- Use Fresh Ingredients: Fresh spinach and high-quality feta cheese make a big difference in flavor. Opt for fresh over frozen spinach if possible.
- Whisk Well: Whisk the eggs, heavy cream, and milk thoroughly to create a smooth, creamy filling. This step helps achieve a consistent texture throughout the quiche.
- Let It Rest: Allow the quiche to rest for 10 minutes after baking. This helps it set and makes slicing much easier.
Ingredients You’ll Need
- Pie Crust: Use a 9-inch pie crust store-bought or homemade works well.
- Olive Oil: Sauté the vegetables in olive oil for lots flavor. You can substitute with vegetable oil if you need.
- Onion: I used a small onion, finely chopped.
- Fresh Spinach: I used fresh spinach but you can use frozen spinach if you need to, just make sure to thaw and drain it well.
- Eggs: To bind the ingredients together and create a rich, creamy filling.
- Heavy Cream: For richness and a creamy texture to the quiche.
- Milk: Lightens the texture of the filling. Use any type of milk you prefer.
- Feta Cheese: For that tangy, salty flavor. Crumbled feta works best, but you can substitute with goat cheese or ricotta for a different taste.
- Nutmeg (optional): Adds a subtle warmth and depth to the flavor. Use sparingly.
Preheat your oven to 375°F (190°C). Fit a 9-inch pie crust into a pie dish, prick the bottom with a fork, and pre-bake for 8 minutes. Remove from the oven and set aside. Tip: Pre-baking the crust helps keep it crisp and prevents it from getting soggy when you add the filling.
In a skillet over medium heat, heat 1 tablespoon of olive oil. Add 1 finely chopped small onion and sauté until soft and translucent, about 4 minutes. Add 3 cups of roughly chopped fresh spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Remove from heat. Tip: Cooking the spinach until most of the liquid has evaporated prevents the quiche from being watery.
In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, and ½ cup milk. Stir in 1 cup crumbled feta cheese, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon nutmeg if using. Mix well. Tip: Whisking the eggs and dairy thoroughly helps create a smooth and creamy filling.
Spread the spinach and onion mixture evenly over the pre-baked crust. Pour the egg and cheese mixture over the spinach. Tip: Distributing the spinach mixture evenly ensures every bite has a perfect balance of flavors.
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Let the quiche rest for 10 minutes before slicing. Tip: The quiche is done when the center is set and no longer jiggly.
How To Serve
I love serving Spinach Feta Quiche with a variety of sides to create a well-rounded meal. Here are some ideas:
Frequently Asked Questions
What should I do if my quiche filling is too runny?
If the filling seems too runny, bake the quiche a bit longer until it sets. Cover the crust edges with foil to prevent them from burning if necessary. Letting the quiche rest for 10 minutes after baking also helps it set and makes slicing easier.
Can I add other vegetables to the quiche?
Absolutely! Feel free to add other vegetables like bell peppers, mushrooms, or tomatoes. Just sauté them with the spinach to remove excess moisture before adding them to the quiche.
Can I substitute other cheeses for feta?
Yes, you can substitute other cheeses like goat cheese, ricotta, or even shredded mozzarella. Each will bring a unique flavor and texture to the quiche.
How do I store leftover Spinach Feta Quiche?
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven until warmed through.
Can I freeze Spinach Feta Quiche?
Yes, you can freeze quiche. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
How do I reheat frozen quiche?
Reheat frozen quiche by placing it in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave individual slices, but the oven provides a better texture.
More Delicious Quiche Recipes
Spinach Feta Quiche
Ingredients
- 1 pie crust 9-inch
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 3 cups fresh spinach roughly chopped
- 4 large eggs
- 1 cup heavy cream
- ½ cup milk
- 1 cup feta cheese crumbled
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg optional
Instructions
- Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish. Prick the bottom with a fork, and pre-bake for 8 minutes. Remove from oven and set aside.
- In a skillet over medium heat, heat the olive oil. Add the onion and sauté until soft and translucent, about 4 minutes. Add the spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Remove from heat.
- In a large bowl, whisk together the eggs, heavy cream, and milk. Stir in the crumbled feta cheese, salt, pepper, and nutmeg if using. Mix well.
- Spread the spinach and onion mixture evenly over the pre-baked crust. Pour the egg and cheese mixture over the spinach.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
- Let the quiche rest for 10 minutes before slicing. This helps the quiche set and makes it easier to slice.
Tips & Notes:
- Pre-bake the pie crust to keep it crisp and prevent sogginess.
- Sauté the spinach until most of the liquid has evaporated to avoid a watery quiche.
- Use fresh spinach for the best flavor, but thawed and drained frozen spinach works too.
- Let the quiche rest for 10 minutes after baking to make slicing easier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.