There’s something genuinely comforting about the scent of a freshly baked quiche wafting through your kitchen. This Spinach and Feta Quiche recipe isn’t just a dish—it’s a ritual. With every slice, you’re getting a balance of creamy texture, earthy greens, and tangy cheese nestled in a flaky crust. Whether you’re planning a relaxing brunch or a light weekday dinner, this recipe brings elegance without the effort.
If you’re new here and love wholesome, flavorful meals, don’t forget to subscribe for more recipes like this one!
A Morning to Remember: The Story Behind My Spinach and Feta Quiche
A Family Favorite That Keeps on Giving
Some recipes find a permanent place in your kitchen, and for me, this Spinach and Feta Quiche is one of those. I first made it on a chilly Sunday morning. My youngest had just learned how to whisk eggs, and we were both in aprons, giggling over splattered yolks. I remember watching the edges of the crust turn golden as the quiche puffed gently in the oven—it felt like magic. The aroma alone made us hover near the oven door.
Over time, it became our go-to comfort food. Whether it was weekend brunch or an impromptu lunch with friends, this quiche delivered. It’s no wonder I found inspiration in recipes like this Elegant Ricotta and Spinach Quiche that turn everyday ingredients into something worth savoring.
Why You’ll Keep Coming Back to This Recipe
There’s a lot to love here. First, the prep time is short—just 5 minutes. Second, the ingredient list is refreshingly straightforward. And finally, it’s adaptable. Want a crustless version? Try this Cottage Cheese and Spinach Crustless Quiche. Prefer bold flavors? Add sun-dried tomatoes or a touch of fresh basil.
What truly sets this quiche apart is its balance. The feta brings salty tang, mozzarella adds creaminess, and spinach brings a fresh vibrancy that pairs beautifully with the flaky crust. It’s a harmony of flavor that’s hard to beat.
What You’ll Need: Ingredients and Smart Swaps
The Building Blocks of Flavor
Here’s a closer look at what makes this recipe work:
| Ingredient | Amount | Notes |
|---|---|---|
| Frozen 9” pie crust | 1 | Regular (not deep dish) |
| Olive oil | 2 teaspoons | For sautéing spinach |
| Fresh spinach (chopped) | 2 cups | Can sub with frozen (thawed/drained) |
| Mozzarella cheese (2%) | 2 oz (shredded) | For extra creaminess |
| Feta cheese | 2 oz (crumbled) | The hero of this dish |
| Large eggs | 4 | The binder |
| Skim milk | ¾ cup | Keeps it light |
| Salt | ½ teaspoon | Enhances flavor |
| Black pepper | ¼ teaspoon | Just the right kick |
Looking to switch it up? You absolutely can! Swap mozzarella with goat cheese for a sharper edge, or use lactose-free milk to make it gentler on the stomach. For a Mediterranean spin, take cues from this Spinach and Feta Stuffed Phyllo Tart and add herbs like dill or oregano.
Tools You’ll Need (and What You Can Use Instead)
Most kitchens already have everything necessary:
-
9” pie plate (or a store-bought crust)
-
Whisk or fork
-
Skillet for sautéing
-
Mixing bowl
-
Baking sheet with foil
If you’re feeling adventurous and want a one-dish meal alternative, this Parmesan Spinach Mushroom Pasta Skillet offers a stovetop variation on similar flavors.
Let’s Bake: Step-by-Step Cooking Instructions
Method That’s Foolproof and Flavor-Packed
-
Prep Your Oven and Crust
Preheat the oven to 425°F. Place your frozen pie crust on a foil-lined baking sheet. Gently shield the crust’s edges with strips of foil to prevent premature browning. -
Sauté the Spinach
Warm olive oil in a skillet over medium heat. Add spinach and stir gently for 1–2 minutes until wilted. Let cool, then squeeze out excess liquid. -
Layer the Cheese and Greens
Sprinkle mozzarella across the base of the crust. Layer sautéed spinach over it. Finish with a generous sprinkle of crumbled feta. -
Mix and Pour
In a bowl, whisk eggs, milk, salt, and pepper. Pour mixture into the pie crust, over the fillings. -
Bake to Perfection
Bake at 425°F for 15 minutes. Remove foil from edges, reduce heat to 350°F, and bake another 25 minutes. A toothpick should come out clean from the center. Cool slightly before slicing.
Serve It Right: Pairings, Storage & Flavor Boosts
What to Serve Alongside Your Quiche
This dish is versatile enough to stand alone or serve as part of a fuller spread. I often pair it with a light salad like this Avocado Feta Toast for contrast, or a bright starter like this Mediterranean Baked Feta Appetizer to whet the palate.
Try any of these:
-
Mixed greens with lemon vinaigrette
-
Roasted baby potatoes
-
Cucumber-yogurt salad
-
Fruit salad or citrus segments
A glass of iced tea or sparkling water with lemon rounds things off nicely.
How to Store and Reheat Like a Pro
Storing Tips:
-
Let quiche cool completely before storing.
-
Wrap slices individually in foil or plastic wrap.
-
Store in the fridge for up to 4 days.
Freezing:
-
Wrap tightly with foil.
-
Freeze up to 3 months.
-
Thaw overnight before reheating.
Reheating:
-
Bake at 350°F for 10–12 minutes.
-
Microwave slices on medium power for 45 seconds (though oven reheating preserves the texture better).
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and thoroughly drain it to avoid soggy results.
Is this quiche gluten-free?
The filling is, but you’ll need a gluten-free pie crust to make the entire dish suitable.
Can I add other veggies?
Of course. Mushrooms, tomatoes, or onions work wonderfully—just sauté and drain them first.
Can this be made ahead?
Yes, bake and refrigerate up to 24 hours in advance. Reheat gently before serving.
What if I don’t have feta?
Try goat cheese or shredded cheddar for a different twist, but feta’s saltiness really complements the spinach.
Is it kid-friendly?
Surprisingly, yes! The mild flavor and cheesy texture win over picky eaters.
Wrapping Up: A Bite of Comfort, Every Time
This Spinach and Feta Quiche proves that simplicity doesn’t mean sacrificing taste. It’s warm, filling, and layered with flavor—perfect for any time of day. Whether you’re feeding a crowd or making a quiet breakfast for one, this recipe brings joy with every bite.
If you loved this, you might also enjoy:
If this quiche made your morning better, let us know!
Leave a rating, drop a comment, and don’t forget to share it on Pinterest. Every little bit of feedback keeps the oven warm and the ideas flowing.
Spinach and Feta Quiche
- Total Time: 45
- Yield: 8 slices
- Diet: Vegetarian
Description
Spinach and Feta Quiche is a simple, savory dish featuring flaky pie crust, tender spinach, creamy mozzarella, and salty feta baked into a protein-rich egg custard. Perfect for breakfast, brunch, or a light lunch.
Ingredients
• 1 9-inch frozen pie crust (regular, not deep-dish)
• 2 teaspoons olive oil
• 2 cups chopped fresh spinach
• 2 oz shredded 2% mozzarella cheese
• 2 oz crumbled feta cheese
• 4 large eggs
• ¾ cup skim milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
Instructions
1. Preheat oven to 425°F. Line a baking sheet with foil and place the frozen pie crust on it.
2. Use foil strips to cover the crust edges to prevent overbrowning.
3. In a skillet, heat olive oil over medium. Sauté spinach for 1–2 minutes until wilted. Let cool and squeeze out excess liquid.
4. Sprinkle mozzarella over the crust base, layer spinach over it, then top with crumbled feta.
5. In a bowl, whisk eggs, milk, salt, and pepper until combined.
6. Pour the egg mixture into the crust over the cheese and spinach.
7. Bake for 15 minutes at 425°F. Remove foil from edges, lower heat to 350°F, and bake for 25 more minutes.
8. Remove from oven when a toothpick inserted in the center comes out clean. Cool for a few minutes before slicing.
Notes
– Frozen spinach may be used—thaw and drain thoroughly.
– Use goat cheese instead of feta for a different flavor.
– Crustless option: Skip the pie shell and bake in a greased dish.
– Add sautéed onions, mushrooms, or herbs like dill for variety.
– Can be made 1 day ahead and reheated before serving.
- Prep Time: 5
- Cook Time: 40
- Method: Baked
- Cuisine: Mediterranean