Tired of serving the same predictable brunch dishes that leave your guests politely nodding rather than genuinely excited? A perfectly executed spinach feta quiche can transform your brunch game from ordinary to extraordinary. This spinach feta quiche recipe delivers a silky, custard-like interior with a buttery, flaky crust that will have everyone asking for seconds before they’ve finished their first slice.
Hi, I’m Emma, the heart behind GusRecipes, and quiche has been my signature brunch offering for over a decade. After countless Sunday gatherings and special celebrations, I’ve perfected this spinach feta quiche through years of testing and tweaking. The combination of vibrant spinach and tangy feta creates a Mediterranean-inspired flavor profile that feels both sophisticated and comforting.
In this guide, I’ll share my five essential secrets for quiche perfection, covering everything from crust techniques to filling ratios, baking temperatures, and make-ahead strategies. Whether you’re hosting a special occasion or simply elevating your weekend breakfast, this spinach feta quiche recipe guarantees brunch success.
Why This Spinach Feta Quiche Recipe Works
- Balanced flavor profile: The earthy spinach complements the tangy feta without overwhelming the delicate egg custard
- Versatile serving options: Delicious hot, warm, or at room temperature
- Make-ahead friendly: Prepare components or entire quiche in advance
- Affordable luxury: Creates an impressive dish using simple, accessible ingredients
- Customizable base: Master this recipe and adapt with seasonal ingredients year-round
Choosing the Right Ingredients for Spinach Feta Quiche
Best Cheese Selections for Quiche
The star of our spinach feta quiche is, of course, the feta cheese. Opt for authentic Greek or French feta made from sheep’s milk for the best flavor profile. This traditional feta offers a perfect balance of saltiness and tanginess that elevates the entire dish. For additional depth, consider combining feta with a small amount of gruyère or gouda for creaminess without overshadowing the feta’s character.
Spinach Options and Preparation
Fresh spinach yields the brightest flavor, but frozen spinach can work wonderfully when properly prepared. If using fresh spinach, sauté it with a touch of garlic before adding to your quiche mixture. For frozen spinach, thorough draining is absolutely critical – squeeze it in a clean kitchen towel until no more moisture releases. Excess water is the enemy of a perfect quiche texture.
Egg Selection and Dairy Components
Farm-fresh eggs create a noticeably richer custard. Use large eggs at room temperature for the most consistent results. For the dairy component, heavy cream produces the silkiest texture, but you can substitute half-and-half for a slightly lighter version. Avoid using milk alone, as it lacks the fat content necessary for that luxurious quiche consistency.
Ingredients & Prep for Spinach Feta Quiche
Crust Essentials
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 1 teaspoon white vinegar (tenderizes the crust)
Filling Components
- 10 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 5 large eggs
- 1¼ cups heavy cream
- 8 oz feta cheese, crumbled
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Step-by-Step Spinach Feta Quiche Instructions
Pre-Cooking Prep for Spinach Feta Quiche
- Prepare the crust by pulsing flour and salt in a food processor, then adding cold butter until mixture resembles coarse meal.
- Combine ice water and vinegar, then drizzle into flour mixture while pulsing until dough just begins to come together.
- Form dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Roll chilled dough on a lightly floured surface to fit a 9-inch pie dish or tart pan.
- Gently transfer dough to pan, trim edges, and prick bottom with a fork. Refrigerate for 30 minutes.
Cooking Method for Spinach Feta Quiche
- Preheat oven to 375°F (190°C).
- Line chilled crust with parchment paper and fill with pie weights or dried beans.
- Blind bake for 15 minutes, then remove weights and paper and bake for an additional 5-7 minutes until lightly golden.
- While crust bakes, heat olive oil in a skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- If using fresh spinach, add to skillet and cook until wilted. If using frozen spinach, ensure it’s thoroughly drained and add to onion mixture.
- In a large bowl, whisk together eggs and cream until well combined.
- Stir in spinach mixture, crumbled feta, nutmeg, red pepper flakes (if using), salt, and pepper.
- Pour filling into the partially baked crust.
Doneness Check for Spinach Feta Quiche
Bake for 35-40 minutes until the center is just set but still has a slight wobble when gently shaken. The internal temperature should reach 160°F (71°C). The quiche will continue to set as it cools, so avoid overbaking which can result in a rubbery texture.
Resting for Spinach Feta Quiche
Allow the quiche to rest for at least 15 minutes before slicing. This crucial step enables the custard to fully set and flavors to meld. For the cleanest slices, let the quiche cool to room temperature before serving.
Pro Tips for Perfect Spinach Feta Quiche
Avoiding Common Quiche Mistakes
- Cold ingredients are critical: Keep butter, dough, and filled pie shell chilled before baking to achieve the flakiest crust.
- Prevent soggy bottoms: Blind bake your crust and ensure spinach is thoroughly drained.
- Don’t overfill: Leave about ¼-inch space below the rim to prevent overflow during baking.
- Shield the edges: If crust edges brown too quickly, cover them with foil strips or a pie shield.
Tool Recommendations for Quiche Success
- Ceramic or glass pie dish for even heat distribution
- Kitchen scale for precise ingredient measurement
- Pie weights for blind baking
- Instant-read thermometer for perfect doneness
Storage & Reheating Spinach Feta Quiche
Refrigerate leftover quiche, covered, for up to 3 days. Reheat individual slices in a 325°F oven for 10-15 minutes until warmed through. For best results, avoid microwave reheating which can make the crust soggy. Quiche can also be frozen for up to 2 months – thaw overnight in refrigerator before reheating.
Looking for more brunch inspiration? Check out my collection of tried-and-tested recipes on Pinterest where I share all my favorite entertaining ideas!
Flavor Variations for Spinach Feta Quiche
Mediterranean Twist
Enhance the Greek influence by adding chopped Kalamata olives, sun-dried tomatoes, and fresh herbs like oregano and dill. A sprinkle of za’atar on top before serving adds an authentic Mediterranean touch.
Vegetable Additions
Customize your spinach feta quiche with seasonal vegetables. Try roasted red peppers, artichoke hearts, or sautéed mushrooms for additional flavor and texture.
Special Diet Adaptations
For gluten-free guests, substitute the traditional crust with a gluten-free flour blend or try a potato or sweet potato crust. For a lighter option, create a crustless spinach feta quiche baked in a well-greased dish.
| Variation | Key Ingredients | Cooking Adjustments | Flavor Profile |
|---|---|---|---|
| Mediterranean | Kalamata olives, sun-dried tomatoes, oregano | No changes needed | Bold, briny, herbaceous |
| Spring Garden | Asparagus, peas, fresh mint | Blanch veggies before adding | Fresh, light, seasonal |
| Mushroom Umami | Wild mushrooms, thyme, gruyère cheese | Pre-sauté mushrooms to remove moisture | Earthy, rich, complex |
| Spicy Kick | Cherry peppers, pepper jack cheese, chili flakes | Reduce feta by half | Bold, zesty, warming |
Serving Suggestions for Spinach Feta Quiche
- Fresh salads: Serve with a simple arugula salad dressed with lemon vinaigrette
- Fruit pairings: Offer a colorful fruit salad with berries and citrus
- Brunch additions: Complement with roasted potatoes or a fresh tomato salad
- Beverage pairings: Serve with sparkling water, iced tea, or coffee
FAQs About Spinach Feta Quiche
Can I make this spinach feta quiche ahead of time?
Absolutely! You can prepare the crust and filling separately up to 2 days in advance. Store the crust (unbaked or blind baked) wrapped in the refrigerator, and keep the filling in an airtight container. Alternatively, bake the entire quiche a day ahead, refrigerate, and gently reheat before serving.
Why is my quiche watery?
The most common culprit is undrained spinach. Be extremely thorough when squeezing moisture from spinach. Additionally, make sure your filling ingredients are at room temperature before baking to ensure even cooking.
Can I freeze spinach feta quiche?
Yes, quiche freezes beautifully. Cool completely, then wrap tightly in plastic wrap followed by foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 325°F oven until warmed through.
How do I know when my quiche is perfectly done?
The quiche should be set around the edges but still have a slight wobble in the center when gently shaken. The internal temperature should reach 160°F. Remember, it will continue to set as it cools.
Conclusion
Mastering the art of spinach feta quiche opens the door to countless memorable brunches and gatherings. By following these five secrets proper ingredient selection, thorough moisture control, optimal filling-to-crust ratio, precise baking temperature, and proper resting time you’ll create a dish that’s both impressive and reliably delicious.
The beauty of this spinach feta quiche lies in its elegant simplicity. With just a handful of quality ingredients and thoughtful technique, you can create something truly special that your guests will remember. I’d love to hear how your spinach feta quiche turns out! Share your results and variations in the comments below.
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Spinach Feta Quiche: 5 Secrets to Brunch Perfection
- Total Time: 55 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A savory, flaky spinach feta quiche made with creamy eggs, tangy feta, and tender spinach perfect for breakfast, brunch, or a light dinner.
Ingredients
1 9-inch pie crust (store-bought or homemade)
1 tbsp olive oil
1/2 small onion, finely chopped
2 cups fresh spinach, chopped
4 large eggs
3/4 cup milk
1/4 cup heavy cream
1/2 cup crumbled feta cheese
1/2 cup shredded mozzarella or Swiss cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. If using a raw pie crust, place it in a 9-inch pie dish and pre-bake for 8–10 minutes until lightly golden.
3. In a skillet, heat olive oil over medium heat. Add onion and sauté until softened, about 3 minutes.
4. Add spinach and cook until wilted, then remove from heat and let cool slightly.
5. In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg.
6. Stir in feta, mozzarella, and the cooked spinach mixture.
7. Pour filling into the pre-baked crust and spread evenly.
8. Bake for 35–40 minutes, or until the center is set and lightly golden.
9. Let cool for 5–10 minutes before slicing and serving.
Notes
You can use frozen spinach — just thaw and squeeze out excess water.
Add sun-dried tomatoes or roasted red peppers for a flavor boost.
Serve with a fresh green salad for a complete meal.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 180mg
Keywords: spinach feta quiche, savory pie, brunch recipe, vegetarian quiche, easy quiche recipe