Spinach and Feta Quiche Recipe
If you’re after a savory, satisfying brunch centerpiece with a hint of sophistication and a whole lot of comfort, this Spinach and Feta Quiche delivers every single time. From the flaky, golden crust to the creamy, tangy filling dotted with nutritious spinach and briny feta, every bite is a celebration of flavors and textures. Whether you’re treating yourself on a slow weekend morning or serving guests at a festive brunch, this dish is pure happiness in a pie shell. It’s easy enough for beginners, yet elegant enough to impress — and it just so happens to hit the perfect balance between indulgence and wholesomeness.

Ingredients You’ll Need
What truly makes this recipe shine is how a handful of simple but top-notch ingredients work their magic together. Each component in Spinach and Feta Quiche brings its own flavor and character to the party, and knowing why each one matters only makes the first bite more delicious!
- Pie crust: The sturdy and flaky foundation that holds everything together. A store-bought crust works just fine, but homemade can add a personal touch.
- Olive oil: Just a splash infuses warmth and depth into the sautéed veggies for that classic quiche flavor.
- Onion: Provides sweetness and aroma that elevate the filling without taking over.
- Garlic: Adds intrigue and savoriness, creating a mouthwatering base.
- Fresh spinach: Brings nutrients, gorgeous green color, and a mild, earthy flavor that pairs so well with cheese.
- Eggs: The essential binder that creates that dreamy custardy texture while giving the quiche its signature look.
- Half-and-half or whole milk: This creamy liquid lightens and enriches the filling—your pick will determine how luxurious the quiche tastes.
- Salt and black pepper: Balances and sharpens all the other flavors.
- Ground nutmeg: A pinch adds subtle warmth and complexity, taking the flavor up a notch.
- Feta cheese: The star of the show! Salty, tangy crumbles melt into the filling for a wonderful contrast with the mild spinach.
How to Make Spinach and Feta Quiche
Step 1: Prepare the Pie Crust
Start by preheating your oven to 375°F (190°C). Gently fit your 9-inch pie crust into a pie dish, smoothing it out without stretching. Let it rest in the fridge while you whip together the filling—this simple trick helps keep your crust tender and flaky after baking.
Step 2: Sauté the Aromatics
Heat the olive oil in a skillet over medium. Add the chopped onion and sauté for 3 to 4 minutes until it softens and turns fragrant. Next, stir in the minced garlic and cook for another 30 seconds, letting that rich aroma fill your kitchen—this base is what gives your Spinach and Feta Quiche its signature depth!
Step 3: Wilt the Spinach
Toss the chopped spinach into the skillet with the aromatics, stirring often. The leaves will quickly wilt down, deepening in color and flavor—about 2 to 3 minutes should do it. Once wilted, take the pan off the heat and give the mixture a few minutes to cool. If you’re using frozen spinach, don’t forget to squeeze out all the extra moisture.
Step 4: Whisk the Egg Mixture
In a medium bowl, whisk together the eggs, half-and-half or milk, salt, pepper, and a touch of nutmeg. This creamy concoction becomes the custard base that will hold everything together. Don’t skip the nutmeg—just a sprinkle elevates the whole dish!
Step 5: Layer and Assemble
Spread the cooled spinach mixture evenly over the pie crust. Sprinkle the crumbled feta cheese generously on top, making sure it’s nicely distributed so every bite delivers its tangy magic. Then, gently pour the egg mixture over the filling, letting it soak down through the layers.
Step 6: Bake to Perfection
Bake your Spinach and Feta Quiche for 35 to 40 minutes, or until the custard is set and the top sports a gentle golden hue. If you give the pan a wiggle, the middle should barely move. Remove it from the oven and let it rest for at least 10 minutes—this allows the filling to firm up and makes for cleaner slices.
How to Serve Spinach and Feta Quiche

Garnishes
Finish your quiche with a handful of chopped fresh parsley or dill for a burst of herbal brightness. A few extra crumbles of feta on top never hurt either—because, honestly, can you ever have too much cheese?
Side Dishes
This quiche loves company! Pair it with a simple green salad tossed with lemon vinaigrette or a medley of juicy cherry tomatoes. For brunch, a side of fruit salad or roasted potatoes brings out the best in every slice of Spinach and Feta Quiche.
Creative Ways to Present
For a showstopping brunch spread, serve your Spinach and Feta Quiche on a wooden board surrounded by bowls of olives, roasted peppers, and crusty bread. Try cutting the quiche into slim wedges or fun squares for bite-sized party pieces, or let your guests build their own plates with different toppings and sauces.
Make Ahead and Storage
Storing Leftovers
When you have leftover Spinach and Feta Quiche (lucky you!), let it cool to room temperature before covering tightly with foil or transferring to an airtight container. It’ll keep beautifully in the refrigerator for up to 3 days, and the flavors often deepen overnight.
Freezing
You can freeze quiche for longer storage—wrap slices (or the whole quiche, if desired) first in plastic wrap and then foil. Label and date your package, and it’ll be happy in the freezer for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
To reheat, pop slices in a 350°F oven for about 10 to 15 minutes until warmed through and the crust is crisp again. The microwave also works in a pinch, but a brief bake really brings back that just-cooked texture.
FAQs
Can I make Spinach and Feta Quiche ahead of time?
Absolutely! Spinach and Feta Quiche is perfect for prepping a day in advance. Bake as directed, let it cool, then refrigerate. Warm up the whole quiche or individual slices when you’re ready to serve—it tastes just as wonderful the next day!
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works great and can save time. Just make sure to thaw it completely and squeeze out as much moisture as humanly possible so your quiche doesn’t turn out watery.
What’s the best way to keep the crust from getting soggy?
Blind-baking the crust for 5 to 8 minutes before filling can help. Also, be sure not to overfill the pie—keeping ingredients dry, especially the spinach, is key to a crisp bottom.
Can I substitute the feta with another cheese?
Certainly! Goats cheese or a sharp cheddar brings new flavors, but keep in mind that feta’s tang and crumbly texture are part of what makes this Spinach and Feta Quiche special.
Is this recipe gluten-free?
By default it’s not, since the standard pie crust contains wheat, but you can easily make it gluten-free by swapping in your favorite gluten-free crust from the store or homemade.
Final Thoughts
I can’t recommend this Spinach and Feta Quiche enough, whether you’re a first-time quiche baker or a seasoned brunch enthusiast. There’s something so cozy and inviting about a homemade quiche—so gather your ingredients and treat yourself (and your friends or family) to a slice of true comfort!
Print
Spinach and Feta Quiche Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful Spinach and Feta Quiche, a perfect dish for breakfast or brunch. This savory quiche is filled with the goodness of fresh spinach, creamy feta cheese, and a hint of nutmeg, all nestled in a flaky pie crust.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 3/4 cup crumbled feta cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and place the pie crust into a 9-inch pie dish.
- Sauté Onion: In a skillet over medium heat, sauté the onion in olive oil until soft. Add garlic and cook briefly.
- Add Spinach: Stir in the chopped spinach and cook until wilted. Remove from heat and cool slightly.
- Prepare Egg Mixture: Whisk together eggs, half-and-half, salt, pepper, and nutmeg in a bowl.
- Assemble Quiche: Spread the spinach mixture in the pie crust, sprinkle feta over the top, and pour the egg mixture over the filling.
- Bake: Bake for 35–40 minutes until set and golden. Let it rest before slicing.
Notes
- You can use thawed frozen spinach, ensuring to squeeze out excess moisture.
- Enhance the flavor with sun-dried tomatoes or mushrooms.
- Serve the quiche warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 145mg