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.
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.
