There’s something magical about pulling a perfectly golden Spinach Feta Quiche from the oven, and I’m excited to share my go-to recipe that never fails to impress. Whether you’re planning a weekend brunch or looking for an elegant dinner option, this quiche combines the earthy richness of fresh spinach with the tangy creaminess of feta cheese in a buttery, flaky crust that’ll have everyone asking for seconds.

What I love most about this Spinach Feta Quiche is its versatility. I’ve served it countless times – from casual family breakfasts to sophisticated dinner parties – and it’s always a hit. The combination of fresh spinach, crumbled feta, and melted mozzarella creates a harmony of Mediterranean flavors that’s both comforting and refined.

The beauty of this recipe lies in its simplicity. While many quiches can be intimidating, I’ve refined this one to be foolproof without sacrificing flavor. The homemade crust comes together quickly in a food processor, and the filling requires just a few minutes of whisking. With a total time of under an hour from start to finish, you’ll have a restaurant-quality dish that looks like you spent hours in the kitchen.

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Servings: 6-8 | Difficulty: Easy

Step-by-Step Cooking Instructions

Let me walk you through making this Spinach Feta Quiche, starting with the crust – the foundation of any great quiche. First, I preheat my oven to 375°F (190°C), giving it plenty of time to reach the perfect temperature while I prepare everything else.

For the crust, I combine the flour and salt in my food processor, then add those cold butter pieces. The key here is pulsing – about 10-12 quick pulses until the mixture looks like coarse breadcrumbs. Pro tip: I always freeze my butter for 15 minutes before cutting it up; this ensures extra flakiness in the final crust. With the processor running, I slowly drizzle in the ice-cold water until the dough just comes together. Don’t overwork it!

I turn the dough onto a lightly floured surface and gently press it into a disk. Instead of rolling it out immediately, I press it directly into my 9-inch pie dish, working from the center outward. This method prevents tough crusts and saves time. I crimp the edges decoratively and pop the whole thing in the refrigerator while preparing the filling.

For the filling, I whisk the eggs and milk together in a large bowl until completely smooth – no streaks should remain. I then fold in the chopped spinach, making sure it’s well-distributed. The feta and mozzarella go in next, along with the oregano, basil, salt, and pepper. I give everything a final gentle stir, being careful not to break up the feta too much – those little pockets of tangy cheese are delightful surprises in every bite.

I remove the crust from the refrigerator and pour the filling in slowly, allowing it to settle evenly. The quiche goes into the preheated oven on the center rack. After about 35-40 minutes, when the center jiggles slightly but the edges are set and golden, it’s perfect. I let it rest for 10 minutes before slicing – patience pays off here!

Serving Suggestions, Variations, and FAQs

This Spinach Feta Quiche shines whether served warm or at room temperature. I love presenting it alongside a crisp arugula salad dressed with lemon vinaigrette – the peppery greens complement the rich, creamy filling beautifully. For brunch gatherings, I’ll often pair slices with fresh fruit salad and mimosas, creating an effortlessly elegant spread.

One of my favorite variations involves adding sun-dried tomatoes to the filling – just 1/4 cup chopped adds a wonderful Mediterranean twist. Sometimes I’ll swap half the spinach for sautéed mushrooms, or add caramelized onions for extra depth. The beauty of this recipe is its adaptability to whatever’s in your fridge.

For storage, I wrap leftover quiche tightly and refrigerate for up to 4 days. It actually tastes even better the next day! To reheat, I pop individual slices in a 350°F oven for 10 minutes – microwaving makes the crust soggy. You can also freeze the whole quiche for up to 2 months; just thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this quiche ahead of time? Absolutely! I often prepare it the night before and reheat it in the morning. The flavors actually meld beautifully overnight.

Is frozen spinach okay to use? Yes, but make sure to thaw it completely and squeeze out all excess moisture. I use about 1/2 cup of well-drained frozen spinach to replace 1 cup fresh.

Can I make this crustless? Definitely! Just grease your pie dish well and pour the filling directly in. Reduce the baking time to about 30 minutes.

What if I don’t have a food processor for the crust? No problem – use a pastry cutter or two knives to cut the butter into the flour until it resembles coarse meal.

This Spinach Feta Quiche has become my signature dish for good reason – it’s reliable, delicious, and impressive without being fussy. Enjoy!

Spinach Feta Quiche

A flavorful and foolproof quiche featuring fresh spinach, tangy feta, and melty mozzarella in a flaky, homemade crust. Perfect for brunch, lunch, or a light dinner.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breakfast, Brunch

Cuisine American, Mediterranean

Servings 6

Calories 280 kcal

Ingredients

  

• For the crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup cold butter cut into pieces
• 1/4 cup ice-cold water
• 1/4 tsp fine sea salt
• For the filling:
• 1 cup fresh spinach chopped
• 1/2 cup feta cheese crumbled
• 1/2 cup mozzarella cheese shredded
• 4 large eggs room temperature
• 1 cup whole milk
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste

Instructions

 

• Preheat oven to 375°F (190°C).
• Make the crust: In a food processor, pulse flour and salt together. Add butter and pulse until mixture resembles coarse crumbs. Drizzle in ice-cold water until dough just comes together.
• Press dough into a 9-inch pie dish, crimp edges, and refrigerate while preparing the filling.
• Prepare the filling: In a large bowl, whisk eggs and milk until smooth. Stir in spinach, feta, mozzarella, oregano, basil, salt, and pepper.
• Pour filling into chilled crust and bake for 35–40 minutes, until edges are set and center is just slightly jiggly.
• Let rest for 10 minutes before slicing and serving.

Notes

Serve with arugula salad or fresh fruit for a balanced meal.

To make crustless, grease your pie dish well and pour filling directly in; bake for 30 minutes.

For variations, try adding sun-dried tomatoes, sautéed mushrooms, or caramelized onions.

Leftovers store well in the fridge for up to 4 days.

To reheat, use a 350°F oven for 10 minutes; avoid microwaving to preserve crust texture.

Keyword quiche recipe, savory pie, spinach feta quiche