Spinach Feta Quiche

a spinach and feta quiche in a pie plate.

5 from 2 votes

Spinach Feta Quiche is a savory dish made with fresh spinach, creamy feta cheese, and a flaky pie crust. It's perfect for breakfast, brunch, or a light dinner. Easy to make and full of flavor!

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: American, French

Servings:

Calories: 415kcal

Author: Joanna Cismaru

Ingredients

1 pie crust 9-inch
1 tablespoon olive oil
1 small onion finely chopped
3 cups fresh spinach roughly chopped
4 large eggs
1 cup heavy cream
½ cup milk
1 cup feta cheese crumbled
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg optional

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish. Prick the bottom with a fork, and pre-bake for 8 minutes. Remove from oven and set aside.
In a skillet over medium heat, heat the olive oil. Add the onion and sauté until soft and translucent, about 4 minutes. Add the spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Remove from heat.
In a large bowl, whisk together the eggs, heavy cream, and milk. Stir in the crumbled feta cheese, salt, pepper, and nutmeg if using. Mix well.
Spread the spinach and onion mixture evenly over the pre-baked crust. Pour the egg and cheese mixture over the spinach.
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
Let the quiche rest for 10 minutes before slicing. This helps the quiche set and makes it easier to slice.

Notes

Pre-bake the pie crust to keep it crisp and prevent sogginess.
Sauté the spinach until most of the liquid has evaporated to avoid a watery quiche.
Use fresh spinach for the best flavor, but thawed and drained frozen spinach works too.
Let the quiche rest for 10 minutes after baking to make slicing easier.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition