Spinach and Feta Quiche Recipe

If you’re on the hunt for a cozy, crowd-pleasing dish that’s both elegant and easy, this Spinach and Feta Quiche Recipe might just become your new favorite. I absolutely love how this quiche comes together—flaky crust, vibrant spinach, tangy feta, and that luscious egg custard—it’s truly comfort food that feels fancy. Whether you’re serving brunch for friends or a simple family dinner, this quiche hits all the right notes, and I’ll walk you through every step so you nail it perfectly in your kitchen.

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Ingredients You’ll Need

Each ingredient plays a starring role in delivering that classic spinach and feta flavor combo. When you pick up your spinach, try to find fresh, tender leaves for the best texture in the quiche. The feta adds a lovely tang that complements the mild custard without overwhelming it.

• Easy Pie Crust: Using a homemade or good-quality store-bought crust makes a big difference in that flaky, buttery base.
• Fresh Spinach: Fresh is best here, offering vibrant color and a tender bite after steaming.
• Eggs: Large eggs create the custard; make sure they’re fresh for the best taste.
• Milk: Adds creaminess to the filling; you can swap with cream or a milk alternative if you prefer.
• Feta Cheese: Crumbled feta or goat cheese adds that salty, tangy punch we all love in this quiche.
• Green Onions: Freshly chopped green onions add a mild onion bite and beautiful green flecks throughout.
• Sea Salt: Just a pinch to bring out all the flavors without overpowering.
• Freshly Ground Black Pepper: Adds subtle warmth and seasoning.

Variations

I love encouraging folks to make this Spinach and Feta Quiche Recipe their own. Feel free to swap in ingredients based on what you have or want to try. Over time, I’ve played with variations that bring fresh twists—it’s a great canvas.

• Adding Bacon or Ham: I sometimes crisp up a bit of bacon and sprinkle it in for extra flavor and texture—my family loves the smoky touch.
• Cheese Swap: If feta isn’t your favorite, goat cheese or even shredded cheddar can work well with the spinach.
• Herbs: Fresh dill or thyme stirred into the custard adds an herby brightness that pairs beautifully with the feta.
• Vegetable Boost: Sautéed mushrooms, red peppers, or even a handful of kale can amp up the veggie quotient without sacrificing the quiche’s balance.

How to Make Spinach and Feta Quiche Recipe

Step 1: Prep and Par-Bake Your Crust

First things first, roll out your chilled pie dough into about an ⅛-inch thick circle. I like using a floured surface so the dough doesn’t stick—then carefully transfer it to your 9- or 9.5-inch pie dish by rolling it over your rolling pin and unrolling it right onto the pan. Press the crust into the bottom and up the sides gently with your fingers. Trim the edges so you have about a half-inch overhang, then tuck that edge under itself to create a neat rim. Crimp using your fingers or a fork—that classic crimp always makes me feel a little proud. Wrap loosely with plastic wrap and pop it in the fridge while you preheat the oven to 425°F.

Step 2: Blind Bake the Crust

When the oven reaches temperature, remove the plastic wrap and prick the bottom of your crust all over with a fork—this keeps it from puffing up. Line it with parchment paper and fill with pie weights or dried beans to weigh it down. Bake for 15 minutes until the edges are just set. Then carefully lift out the weights and paper, and bake for another 5-8 minutes so the bottom firms up nicely. I learned this step early on because a soggy crust is no fun—trust me, this little extra bake saves you from a soggy bottom!

Step 3: Steam and Prep Your Spinach

While that crust cools a little, steam your fresh spinach in a steamer basket over simmering water for 1-2 minutes until it wilts and turns bright green. Then transfer it to a clean kitchen towel and wring out as much water as you can. You want the spinach to be just moist, not soggy—excess water can make your quiche watery, which is a mistake I’ve made more than once before learning this trick!

Step 4: Mix the Filling

In a large bowl, whisk six large eggs with half a cup of milk until combined. Stir in your drained spinach, crumbled feta, chopped green onions, sea salt, and freshly ground black pepper. This mixture is where all the flavor magic happens—make sure everything is mixed well for even tasty bites.

Step 5: Assemble and Bake the Quiche

Pour your filling into the par-baked crust, using a spatula to smooth the top evenly. Bake at 350°F for 40 to 50 minutes, or until the eggs are just set but still a little wobbly in the center. This timing gives you a perfectly creamy custard. Let the quiche cool for about 10 minutes before slicing—that rest time helps it hold together when you serve.

How to Serve Spinach and Feta Quiche Recipe

Garnishes

I usually sprinkle a little fresh chopped parsley or dill on top for a fresh pop of color and flavor. Sometimes, a light dusting of smoked paprika brings a subtle warmth and beautiful hue that makes the quiche extra inviting on the plate.

Side Dishes

This quiche pairs wonderfully with a bright green salad dressed simply with lemon and olive oil or a fresh fruit salad. When I want something heartier, roasted potatoes or a crusty baguette rounds out the meal perfectly.

Creative Ways to Present

For special brunches, I like serving individual mini quiches baked in muffin tins using this same filling—that way everyone gets their own adorable little quiche, which always impresses guests. Cut slices into neat triangles and arrange on a wooden board with garnishes and sides for a rustic, welcoming presentation.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover quiche tightly with plastic wrap or foil and store it in the fridge. It keeps really well for about 3 to 4 days, making for easy lunches or quick dinners. Plus, it reheats wonderfully without losing that creamy texture.

Freezing

Freezing works great if you want to prep ahead. I cut the quiche into slices, wrap each well in plastic wrap, then foil, and pop them into a freezer bag. When I’m ready to eat, I thaw slices overnight in the fridge. Just remember the crust might lose a tiny bit of crispness, but the flavor is still spot on!

Reheating

Whenever I reheat, I prefer the oven or toaster oven at about 350°F for 10-15 minutes to revive the crust’s crispness. Microwaving is quicker but can make the crust a bit soft, so I save that for convenience rather than texture perfection.

FAQs

Final Thoughts

Honestly, this Spinach and Feta Quiche Recipe feels like a little hug on a plate. It’s one of those dishes I come back to again and again because it’s reliable, delicious, and truly versatile. Whether you serve it for a weekend brunch with friends or a simple weeknight dinner, you’ll find it’s hard to resist. So go ahead, grab your pie crust, fresh spinach, and feta—your kitchen is about to smell amazing, and your family (or guests!) will thank you.

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