Delicious Spinach Feta Quiche

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Finding a crowd-pleasing brunch dish that works for both casual weekend gatherings and special occasions can feel like a real challenge. Between juggling different dietary preferences and trying to balance taste with nutrition, it’s easy to get overwhelmed with all the options out there.

That’s where this spinach feta quiche comes to the rescue: it’s wonderfully cheesy while still packing in the greens, can be made ahead of time, and always seems to disappear quickly whenever I serve it to guests or bring it to potlucks. Plus, it’s one of those flexible recipes that lets you work with whatever vegetables you happen to have in your fridge.

What Kind of Spinach Should I Use?

Fresh spinach is the way to go for this quiche, though you can use frozen spinach in a pinch – just make sure to thaw and squeeze out all the excess water first. Baby spinach leaves are great because they’re already tender and don’t need much prep work besides a quick chop, while mature spinach leaves might need their stems removed. If you’re using fresh spinach from the grocery store, give it a good wash in cold water to remove any grit, and dry it thoroughly with a salad spinner or paper towels before chopping. Remember that spinach cooks down significantly – what looks like a lot raw will shrink to just the right amount once it hits the pan.

Options for Substitutions

This quiche recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Eggs: Eggs are the star here and can’t be substituted – they’re what makes a quiche a quiche! But you can use liquid egg substitute if needed (use 1.5 cups to replace 6 whole eggs).
• Pie pastry shell: You can use store-bought or homemade crust. For a low-carb option, try making it crustless or use a crust made from shredded potatoes or cauliflower rice pressed into the pan.
• Spinach: Fresh spinach can be swapped with frozen spinach (thawed and well-drained) or other greens like kale, Swiss chard, or arugula. If using frozen spinach, use about 1/2 cup after squeezing out the liquid.
• Cheese combo: The cheddar and feta combo gives nice flavor, but you can use any cheese you like – try goat cheese, mozzarella, Swiss, or Gruyere. Just keep the total amount of cheese the same.
• Onions: Out of fresh onions? You can use shallots, leeks, or even 1/2 teaspoon of onion powder in their place.

Watch Out for These Mistakes While Baking

The biggest challenge when making a quiche is dealing with a soggy bottom crust – to prevent this, pre-bake (or blind bake) your pie crust for about 10 minutes with pie weights before adding the filling, and brush it with beaten egg white right after it comes out of the oven. Another common mistake is not cooking the moisture out of the spinach before adding it to your egg mixture – make sure to sauté it with the onions until all the water has evaporated, otherwise you’ll end up with a watery quiche. The final key to a perfect quiche is avoiding overbaking – take it out of the oven when the center is still slightly jiggly (around 165°F on an instant-read thermometer), as it will continue to set while cooling. For the creamiest texture, let your eggs and dairy come to room temperature before mixing, and allow the baked quiche to rest for 10-15 minutes before slicing.

What to Serve With Quiche?

Since quiche is rich and satisfying, it pairs really nicely with lighter sides that add some fresh flavors to your plate. A simple mixed green salad with a light vinaigrette dressing is my go-to choice – the acidic dressing helps cut through the creamy eggs and cheese. For brunch, I love serving quiche with fresh fruit like berries or melon slices, which add a sweet contrast to the savory flavors. If you’re serving this for lunch or dinner, roasted vegetables like asparagus or cherry tomatoes make excellent side dishes that complement the Mediterranean flavors of the spinach and feta.

Storage Instructions

Keep Fresh: This spinach feta quiche tastes great for several days! Just wrap it well in plastic wrap or place it in an airtight container and pop it in the fridge for up to 4 days. It’s perfect for quick breakfasts or easy lunches throughout the week.

Freeze: You can freeze this quiche either whole or in individual slices. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 3 months. I like to freeze individual slices for easy grab-and-go meals!

Reheat: To warm up your quiche, pop it in the oven at 350°F for about 15-20 minutes if thawed, or 25-30 minutes if frozen. You can also microwave individual slices for 1-2 minutes, though the crust won’t be as crispy. Just keep an eye on it to avoid overheating, which can make the eggs rubbery.

Preparation Time	15-20 minutes
Cooking Time	34-40 minutes
Total Time	49-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 40-50 g

Ingredients

• 6 whole eggs
• 1 pie pastry shell
• 2 tablespoons diced onions
• 1/2 bunch fresh spinach, chopped (approximately 1 cup)
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled feta cheese
• 1 tablespoon of butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 1: Prepare the Pie Crust

If your pie crust is frozen, begin by allowing it to thaw out until fully defrosted.

Once thawed, use a fork to poke holes in the bottom of the pie crust.

Pre-bake the crust in an oven preheated to 350°F for 10 minutes.

This step helps prevent a soggy bottom once the filling is added.

Step 2: Whisk the Egg Mixture

In a large bowl, whisk together the eggs with a bit of salt and pepper to taste.

Set this egg mixture aside, as it will be needed to fill the pie shortly.

This mixture provides the creamy base for the pie filling.

Step 3: Layer the Pie Ingredients

With the pre-baked pie crust ready, layer the ingredients by placing onions evenly in the crust first.

Add a layer of chopped spinach over the onions.

Next, sprinkle cheddar cheese generously over the spinach followed by a layer of feta crumbles over the cheddar.

These layers will meld together as the pie bakes, offering a delicious mix of texture and flavor.

Step 4: Add Egg Mixture and Prepare for Baking

Slowly pour the whisked egg mixture over the layered ingredients in the pie crust.

It’s best to do this carefully to ensure that the egg mixture spreads evenly and does not overflow.

Set the pie on a cookie sheet to catch any possible drips during baking.

Step 5: Bake the Pie

Top the pie with small pieces of butter to add richness.

Place the pie in the oven set at 350°F and bake for 24-30 minutes, or until the filling is completely set.

The pie should be slightly firm to the touch and have a golden top.

Step 6: Cool and Serve

Once baked, remove the pie from the oven and allow it to cool for about 5 minutes before serving.

This rest period allows the pie to set further and makes slicing easier.

Enjoy your savory pie!