This Spinach and Feta Quiche features a pie crust with a savory egg custard filling, with sauteed spinach, onions, and garlic, and crumbled feta cheese. The perfect breakfast quiche if you love eggs!
More Vegetarian Recipes To Try
South African Potato Pudding
Oven Baked Asparagus With Parmesan
Creamy Feta Pasta (No Tomato)
I pretty much use eggs in my cooking and baking on a daily basis, and I do love a good custard anytime, so this spinach and cheese quiche is right up my alley.
Usually I’d been using these spinach egg quiche ingredients in my scrambled eggs at breakfast time, but I craved a pastry of some sort, so here we are.
Table of Contents
Feta and Spinach Quiche Ingredients
Pie crust: I used frozen store-bought pie crust that I allowed to thaw first in the fridge, and then out on the counter until I was ready to use it.
Butter: I used butter because I prefer the extra bit of flavor that browned butter has. It’s just perfect for sauteing the vegetables. Olive oil is a good substitute, as are any other neutral oils.
Spinach: Baby spinach, kale, or even swiss chard would work well in this quiche recipe.
Onion: Any variety of onion will do, so you can use your favorite.
Feta cheese: I used soft feta, similar to Danish style feta, but you can use what’s readily available in your stores.
Eggs: I let the eggs reach room temperature before using them. I haven’t tried using them straight out of the fridge, but there should be much impact on the texture of the quiche custard.
Milk: In my opinion, whole milk makes the best creamy custard base, but you could experiment with half and half or other types of milk, and see how it performs in this recipe.
Heavy cream: I don’t recommend substituting the heavy cream with anything else, because I feel like it helps stabilize the custard, and allows it to reach the jiggly-yet-firm stage, and not remain too runny.
Salt: To taste. It’s best to taste test the egg custard, because you may need more salt than you think, due to the amount of dairy in the recipe.
Black pepper: When making savory eggs of any kind, I love to use freshly ground coarse black pepper. I want to see and bite on the occasional ground peppercorn for a little burst of spiciness. Any black or white pepper will do though.
Mozzarella cheese (optional): You can sprinkle a layer of grated mozzarella over your pie crust before adding the quiche filling, if you like the stretchy cheese effect when serving.
How to make Quiche With Feta And Spinach
Step 1: Blind Bake The Pie Crust
Preheat the oven to 425°F, 220°C, or gas mark 7.
Arrange the pie crust in an ungreased 9-inch pie pan.
Use a fork to poke holes in the crust base and sides, to prevent the pastry from blistering.
Bake the unfilled pie crust for 10-12 minutes until golden, and remove from the oven.
Turn the oven temperature down to 350°F (180°C, or gas mark 4).
Step 2: Sauté The Vegetables
In a non-stick skillet over medium heat, add butter, garlic, and onion.
Cook for 5 minutes, until the onion is soft and translucent, not browned.
Add the spinach and cook for 5 more minutes, until spinach has wilted and is heated through. Overcooking the spinach will make it taste bitter.
Season with salt and black pepper to taste.
Step 3: Make The Savory Egg Custard
In a bowl, whisk the eggs with the milk and heavy cream, and season with salt and black pepper to taste.
Set aside.
Step 4: Fill The Pie Crust
Arrange the spinach mixture in an even layer in the crust.
Pour the egg custard mixture over the spinach layer, and finish it off with crumbled feta cheese.
Step 5: Bake and Serve
Place the quiche in the oven, and bake for 45-55 minutes, until the egg mixture is cooked through and has firmed up.
Remove from the oven, and allow to cool slightly before slicing and serving.
Recipe Tips
Use a good quality store-bought pie crust. I’ve had more than one not-so-great experience with subpar crusts, and it could ruin a perfectly good quiche.
If you’re concerned that your pie crust edges may burn, use strips of aluminum foil wrapped loosely around the edges to prevent burnt spots from forming.
Allow the quiche to rest for a few minutes before slicing, to give it some time to set.
Storing Quiche With Feta And Spinach
If you need to store leftovers, cover them tightly and store in the fridge.
Reheat individual portions in the air fryer, microwave, or oven, until heated through.
If you decide to make this spinach and feta French tart, let me know what you think!
Spinach Feta Quiche
Ingredients
- 1 pie crust refrigerated (or homemade)
- 1 Tbsp butter
- 3 cups spinach
- 1 onion
- ⅔ cup feta cheese cubed and crumbled
- 2-3 eggs
- ½ cup milk
- ½ cup heavy cream
- Salt to taste
- Black pepper to taste
- Mozzarella cheese optional
Instructions
For the Pie Crust:
- Preheat the oven to 425°F, 220°C, or gas mark 7.
- Arrange the pie crust in an ungreased 9-inch pie pan.
- Use a fork to poke holes in the crust base and sides, to prevent the pastry from blistering. Bake the unfilled pie crust for 10-12 minutes until golden, and remove from the oven.
- Turn the oven temperature down to 350°F (180°C, or gas mark 4).
For the Quiche Filling:
- In a non-stick skillet over medium heat, add butter, garlic, and onion.
- Cook for 5 minutes, until the onion is soft and translucent, not browned.
- Add the spinach and cook for 5 more minutes, until spinach has wilted and is heated through. Overcooking the spinach will make it taste bitter.
- Season with salt and black pepper to taste.
- In a bowl, whisk the eggs with the milk and heavy cream, and season with salt and black pepper to taste. Set aside.
- Arrange the spinach mixture in an even layer in the crust.
- Pour the egg custard mixture over the spinach layer, and finish it off with crumbled feta cheese.
- Place the quiche in the oven, and bake for 45-55 minutes, until the egg mixture is cooked through and has firmed up.
- Remove from the oven, and allow to cool slightly before slicing and serving.
