🥧 Spinach Feta Quiche (Classic & Easy)
⏱ Time
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Prep: 15 minutes
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Cook: 40–45 minutes
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Total: ~1 hour
🍽 Serves
6–8 slices
🧾 Ingredients
Crust
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1 (9-inch) pie crust (store-bought or homemade)
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1 tsp olive oil or butter (if pre-baking)
Filling
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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3 cups fresh spinach (or 1 cup frozen, thawed & well-drained)
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4 large eggs
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1 cup milk or half-and-half
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¾ cup crumbled feta cheese
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½ cup shredded mozzarella or Swiss cheese (optional but recommended)
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½ tsp salt
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¼ tsp black pepper
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¼ tsp nutmeg (optional but very good)
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Optional add-ins:
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Cherry tomatoes
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Mushrooms
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Fresh dill or parsley
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👩🍳 Instructions
1. Prep the Crust
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Preheat oven to 375°F (190°C).
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Place pie crust into a 9-inch pie dish.
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Prick the bottom with a fork.
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(Optional but best) Pre-bake for 8–10 minutes until lightly golden. Set aside.
2. Cook the Veggies
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Heat olive oil in a pan over medium heat.
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Sauté onion for 3–4 minutes until soft.
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Add garlic and cook 30 seconds.
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Add spinach and cook until wilted (or heated through if frozen).
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Remove from heat and let cool slightly.
3. Mix the Filling
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In a bowl, whisk eggs, milk, salt, pepper, and nutmeg.
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Stir in feta and shredded cheese.
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Fold in the spinach mixture.
4. Assemble
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Pour filling into the crust.
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Smooth the top gently.
5. Bake
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Bake for 40–45 minutes, until the center is just set and the top is lightly golden.
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Let cool for 10 minutes before slicing.
🌟 Serving Ideas
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Serve warm or at room temperature
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Great with a simple salad or roasted potatoes
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Perfect for breakfast, brunch, or dinner
❓ Q & A (Frequently Asked Questions)
Q: Can I use frozen spinach?
Yes! Just thaw it completely and squeeze out all the excess water. Wet spinach = watery quiche.
Q: Can I make this crustless?
Absolutely. Grease the dish well and bake directly in it. Reduce baking time by about 5–8 minutes.
Q: What cheese works instead of feta?
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Goat cheese (closest vibe)
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Ricotta (creamier, milder)
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Parmesan (stronger, saltier — use less)
Q: How do I know when the quiche is done?
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The center should slightly jiggle, not slosh.
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A knife inserted near the center should come out mostly clean.
Q: Can I make it ahead?
Yes!
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Refrigerate for up to 3 days
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Reheat at 325°F (165°C) for 10–15 minutes
Q: Can I freeze it?
Yep 👍
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Cool completely, wrap tightly
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Freeze up to 2 months
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Thaw overnight in fridge before reheating
Q: Why is my quiche watery?
Common causes:
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Too much milk
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Spinach not drained well
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Overloading with veggies
Q: Can I add meat?
Totally.
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Cooked bacon
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Ham
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Sausage
(About ½ cup, cooked and drained).