Go Back
–+ servings
Spinach and Feta Quiche

Delicious Spinach and Feta Quiche for Any Meal Time

This Easy Spinach and Feta Quiche is a quick, nutritious meal featuring a flaky crust filled with creamy feta and fresh spinach. A delightful option for breakfast or dinner!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 9 inch pie crust dough Opt for store-bought for ease or make your own for extra love.
For the Filling
  • 2 tablespoons unsalted butter Adds richness; substitute with olive oil for a lighter take.
  • 1/2 large white onion, diced Enhances flavor with sweetness when sautéed; shallots work well as a milder alternative.
  • 1 teaspoon garlic paste or finely minced garlic Infuses aromatic flavor; fresh garlic is best for a bold punch.
  • 1 teaspoon kosher salt Elevates overall taste; regular table salt can be used, but adjust quantity slightly.
  • 1 teaspoon ground black pepper Provides depth; always go for freshly ground pepper for maximum flavor.
  • 1/2 teaspoon dried thyme Adds herbal notes; fresh thyme can boost the aroma even more.
  • 8 cups fresh spinach, washed and spun dry The star of the dish that’s loaded with nutrients; kale could be a lovely substitute.
  • 1/2 cup feta cheese Delivers that creamy texture and tang; goat cheese or shredded cheddar can offer a delightful twist.
  • 5 large eggs Binds everything together and gives structure; swap with aquafaba for a vegan option (1/4 cup per egg).
  • 1/2 cup heavy cream Brings creaminess to the filling; whole milk can lighten things up with still great results.

Equipment

  • 9-inch pie pan
  • sauté pan
  • mixing bowl
  • Measuring spoons

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C) and prepare your pie pan with non-stick spray.
  2. Fit the pie crust dough into the pie pan, ensuring it covers the bottom and sides evenly.
  3. Pre-bake the crust for 10 minutes with pie weights, then bake for an additional 5 minutes until pale but crisp.
  4. In a large sauté pan, melt the butter and cook the onion for 3-5 minutes until translucent. Stir in garlic, salt, pepper, and thyme for an additional minute.
  5. Add the washed spinach to the sauté pan and cook for 3-4 minutes until wilted, then drain excess liquid and cool slightly.
  6. Spoon the spinach and onion mixture into the pre-baked crust and sprinkle crumbled feta cheese on top.
  7. Whisk together the eggs and cream until smooth, then pour this mixture over the spinach and feta layer.
  8. Bake the quiche for 35 to 45 minutes until the edges are puffed and the top is golden.
  9. Let the quiche cool for about 10 minutes before slicing and serving warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 21gProtein: 12gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Allow leftovers to cool before storing. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!