Name: Spinach Feta Quiche Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 9-inch pie dough (homemade or store-bought); 1 Tablespoon olive oil; 1 small onion, finely chopped; 3 cups fresh spinach, chopped; 4 large eggs; 1 cup half & half; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg (optional); 3/4 cup crumbled feta cheese, divided; 1/2 cup shredded white cheddar cheese, divided

If you’re on the hunt for a savory, satisfying dish that’s perfect any time of day, you’re going to absolutely love this Spinach Feta Quiche Recipe. It’s one of those comforting classics that come together effortlessly but tastes like you’ve slaved away all morning — flaky crust, creamy custard, and a tangy burst of feta cheese folded with tender spinach that your whole family will devour. Stick with me because I’ll share all my best tips to help you nail this quiche the first time around!

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Why You’ll Love This Recipe

Simple Ingredients, Big Flavor: You don’t need a fridge full of fancy stuff to make a quiche that wows.
Perfect for Any Meal: Breakfast, lunch, dinner, or brunch — this quiche fits right in.
Make-Ahead Friendly: Bake it ahead, store it, then reheat for quick meals during busy weeks.
Veggie-Packed Comfort: Spinach sneaks in some greens, paired perfectly with creamy feta for that irresistible tang.

A clear glass pie dish holds a spinach and cheese quiche with one slice missing; it has three visible layers: a golden brown flaky crust on the outside, a creamy white and yellow cheese layer mixed with bright green leafy spinach in the middle, and a slightly browned cheese layer on top. On a white plate behind the pie dish, a single slice sits upright, showing the same layered colors and textures. The scene includes a white marbled surface underneath and silver forks to the left of the pie dish, with a colorful mug blurred in the background. photo taken with an iphone --ar 2:3 --v 7 - Spinach Feta Quiche, savory spinach and feta quiche, easy brunch quiche, homemade vegetable quiche, flaky crust quiche

Ingredients You’ll Need

The key to this spinach feta quiche recipe is balancing fresh ingredients with a creamy custard base. I always recommend using fresh spinach—it wilts down beautifully and keeps that bright color and flavor. And don’t skip on the feta cheese; the tangy bite it brings is a game-changer.

Flat lay of a rolled out 9-inch pie dough on a simple white ceramic plate, a small white bowl of golden olive oil, one small peeled whole onion, a white ceramic bowl filled with bright green chopped fresh spinach, four whole uncracked brown eggs, a small white bowl of creamy half & half, a small heap of coarse pink sea salt, a small white bowl with ground black pepper, a small white bowl with ground nutmeg powder, a small white ceramic bowl with crumbly white feta cheese, a small white ceramic bowl with shredded white cheddar cheese, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spinach Feta Quiche, savory spinach and feta quiche, easy brunch quiche, homemade vegetable quiche, flaky crust quiche

9-inch pie dough: Whether you make it homemade or grab a good-quality store-bought crust, it’s the delicious foundation of your quiche.
Olive oil: Helps soften the onions and adds a subtle richness without overpowering the other flavors.
Small onion: Finely chopped for sweet, savory balance—it cooks down to melt-in-your-mouth goodness.
Fresh spinach: Chopped and lightly cooked so it’s tender but not watery, preserving flavor and texture.
Large eggs: The backbone of your custard—make sure they’re fresh for the best rise and texture.
Half & half: Adds just the right amount of creaminess without making it too heavy compared to heavy cream.
Salt: Essential for bringing out all the flavors, but don’t overdo it because feta can be salty!
Black pepper: Adds a little warmth and depth to the egg mixture.
Nutmeg (optional): A pinch brings a subtle warmth that enhances the custard’s flavor—definitely worth trying if you’ve never before.
Crumbled feta cheese: Divided use lets it melt into the custard and sprinkle on top for bursts of flavor.
Shredded white cheddar cheese: Adds a creamy, melty texture and balances the tang of feta with its mellow sharpness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this spinach feta quiche recipe is. You can easily make it your own depending on what you have on hand or your dietary needs. I’ve tried a few twists with great success, so don’t be afraid to experiment!

Vegetable Boost: I’ve tossed in mushrooms or roasted red peppers for extra color and flavor—always a family favorite.
Herb Love: Fresh dill or oregano stirred into the custard takes it to the next level for me.
Gluten-Free Version: Use a gluten-free pie crust, and you won’t miss a beat on flavor or texture.
Dairy-Free Alternative: Swap half & half for coconut cream and feta for a vegan cheese option; it’s slightly different but still delicious.

How to Make Spinach Feta Quiche Recipe

Step 1: Prep Your Pie Crust

Preheat your oven to 375°F. Gently press your pie dough into a 9-inch pie plate, making sure there’s a little overhang to avoid shrinking during baking. Trim off any excess dough to keep things neat. Tip: If you’re nervous about soggy crusts, give it a quick blind bake for 8-10 minutes, but I’ve found it’s not always necessary since the filling cooks solidly.

Step 2: Cook the Onions and Spinach

Warm a tablespoon of olive oil in a skillet over medium-high heat. Toss in your finely chopped onions and sauté for about 3-4 minutes until they’re soft and translucent—this step develops that lovely sweetness. Add the chopped spinach and cook another 2 minutes until it wilts and releases some moisture. Remove from heat and let it cool a bit. This prevents the eggs from cooking prematurely.

Step 3: Whisk the Custard

In a medium bowl, whisk together the eggs, half & half, salt, pepper, and nutmeg (if using) until everything is smooth and well combined. It’s important to get this right—the smooth custard is what makes your quiche so creamy and decadent.

Step 4: Assemble Your Quiche

Start by sprinkling half of the crumbled feta and some of the shredded cheddar evenly over the pie crust. This cheesy base layer melts into the crust and amps up the flavor. Spoon the cooled spinach and onion mix evenly on top. Pour your egg mixture gently over everything, making sure it spreads evenly. Finish by sprinkling the remaining feta and cheddar on top—this creates a gorgeous golden brown, bubbly topping.

Step 5: Bake, Rest, and Serve

Place your pie on a baking sheet (to catch any drips), then slide it into the oven. Bake for about 40-45 minutes until the quiche is set and lightly golden. To test, insert a knife or toothpick in the center—it should come out clean. When you pull it out, resist the urge to cut right away; letting it rest for 10 minutes helps it firm up, making slicing much easier.

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Pro Tips for Making Spinach Feta Quiche Recipe

Don’t Skip Cooling the Spinach: Let the cooked spinach & onions cool before adding the custard—this keeps eggs from scrambling.
Spotlight on Cheese: Using a combo of feta and cheddar gives a beautiful balance—feta’s tang with cheddar’s creaminess.
Watch Your Oven Time: Start checking around 40 minutes; overbaking can make the custard rubbery.
Cutting Trick: Use a serrated knife and let the quiche rest before slicing to get clean wedges without mess.

How to Serve Spinach Feta Quiche Recipe

The image shows a slice of quiche being lifted from a clear glass pie dish. The quiche has a golden-brown, flaky crust around the edges. Inside, there are three visible layers: the bottom layer is a pale yellow egg base, the middle layer consists of dark green spinach evenly spread, and the top layer has melted cheese with golden brown spots. The slice reveals a soft, creamy texture with the spinach mixed well throughout. In the background, there is a white plate with another quiche slice on it, and behind that, a white container with colorful floral patterns. The surface underneath is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Spinach Feta Quiche, savory spinach and feta quiche, easy brunch quiche, homemade vegetable quiche, flaky crust quiche

Garnishes

I always like to sprinkle a little fresh chopped parsley or dill on top just before serving—it adds a pop of color and a fresh herby note that complements the feta nicely. A light drizzle of good olive oil also never hurts if you want a shiny finish!

Side Dishes

This spinach feta quiche pairs beautifully with a simple mixed green salad dressed in lemon vinaigrette or some roasted herb potatoes on the side for a more substantial meal. If it’s brunch time, fresh fruit and crusty bread round it out perfectly.

Creative Ways to Present

For special occasions, I’ve served this quiche in mini muffin tins as individual bites — guests love them! You can also garnish slices with a dollop of tangy Greek yogurt or tzatziki for a Mediterranean twist.

Make Ahead and Storage

Storing Leftovers

I store leftover quiche tightly covered in the refrigerator; it keeps beautifully for up to 3 days. When I grab a slice later, I make sure to bring it to room temp before reheating so it stays creamy and not rubbery.

Freezing

Spinach feta quiche freezes well! I slice it first, then wrap individual pieces tightly in foil and place them in an airtight container. When I want a quick meal, I just thaw overnight in the fridge and warm up gently in the oven.

Reheating

To reheat, I pop slices into a 350°F oven for about 10-15 minutes until warmed through. Avoid the microwave if you can – the oven keeps the crust crisp and custard creamy.

FAQs

Can I use frozen spinach instead of fresh for this Spinach Feta Quiche Recipe?

Yes, you can! Just make sure to thaw and drain the frozen spinach really well so your quiche doesn’t get watery. Press it with paper towels or a clean kitchen cloth to remove excess moisture before cooking.
Do I need to blind bake the pie crust for this recipe?

I don’t usually blind bake for this quiche since the filling cooks fully and keeps the crust firm. However, if you prefer an extra crispy bottom or if your crust tends to get soggy, a quick blind bake for 8-10 minutes can help.
What can I substitute for half & half in this recipe?

If you don’t have half & half, a combination of milk and heavy cream works well (half and half is roughly equal parts). You can also use whole milk for a lighter quiche, but it won’t be quite as rich and creamy.
How do I know when the quiche is done baking?

The quiche is done when the center is set and no longer jiggly. Insert a knife or toothpick in the middle; it should come out clean. It’s also lightly golden on top. Don’t overbake, or it can get rubbery.

Final Thoughts

This spinach feta quiche recipe has become a go-to in my kitchen for quick, feel-good meals that impress without fuss. Every time I make it, I’m reminded of cozy brunches and happy family gatherings around the table. Give it a try and I’m pretty sure it’ll become your favorite way to get some greens and cheese in one delicious bite. Happy baking!