Easy Spinach and Feta Quiche

Quiche is a wonderful choice for an elegant brunch or a simple meal. This Spinach and Feta Quiche recipe combines savory feta and fresh spinach, encapsulated in a buttery crust. It’s straightforward and full of flavor.

Cuisine: French
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6

Why You’ll Love This Recipe

Perfect for brunch and easy to make ahead.
Uses straightforward ingredients you probably already have on hand.
Customizable with your favorite vegetables or cheeses.
Satisfying without being heavy, thanks to the fresh spinach.

Ingredients

6 eggs: Provide structure and richness. No substitutes needed.
1 pie crust: The base for our quiche, providing a buttery, flaky texture. Use store-bought or homemade.
2 tablespoons chopped onions: Add aromatic base flavor. Shallots can be used as a sweeter substitute.
1/2 bunch fresh spinach (chopped, about 1 cup chopped): Offers vibrant color and nutrition. Kale is a suitable alternative.
1/2 cup cheddar cheese (shredded): Adds creamy texture and balances the tanginess of feta. Gouda can be swapped in.
1/4 cup feta cheese crumbles: Provides a salty, tangy punch. Use goat cheese for a milder flavor.
1 tablespoon butter: Enhances richness and helps achieve a beautiful top. Margarine works as a non-dairy option.
1/2 teaspoon salt: Seasons the dish throughout. Always adjust to taste.
1/4 teaspoon pepper: Adds subtle heat that complements the salty feta.

How to Make It

Step 1: Pre-Bake the Crust

If your pie crust is frozen, ensure it’s thawed. Pre-bake the crust to prevent a soggy bottom. Use a fork to prick holes in the base, and bake at 350°F for 10 minutes until the edges are slightly golden. This step helps maintain a crispness that pairs well with the creamy filling.

Step 2: Prepare the Filling

In a large bowl, whisk together the eggs, salt, and pepper. This mixture binds everything together, creating the custard-like texture essential to a great quiche. Set it aside while you layer the filling into the crust.

Step 3: Assemble the Quiche

Spread the chopped onions evenly over the pre-baked crust. Add the chopped spinach in a fine layer, ensuring an even distribution to avoid clumping. Sprinkle the shredded cheddar over the spinach and follow with the feta crumbles. Drizzle the egg mixture over everything, making sure it seeps into all the layers for cohesive flavor.

Step 4: Add Butter and Bake

Place the pie on a cookie sheet to catch any spills. Dot the top with small pieces of butter to enrich the crust’s flavor and add a little shine. Bake at 350°F for 24-30 minutes. The quiche is done when the center is set and doesn’t jiggle. Let it cool for about 5 minutes before cutting; this resting period ensures the slices hold their shape.

Recipe FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Just ensure it’s fully thawed and excess moisture is squeezed out to prevent a watery filling.

How can I make this quiche crustless?

Omit the pie crust and generously grease your pie dish before adding the filling directly. This lowers the carb content and still provides delicious results.