One of my personal favorites is this Spinach Feta Quiche. The creamy, savory combination of spinach and tangy feta is always a crowd-pleaser, whether served for brunch, lunch, or as a light dinner.
As a French, quiches have always been a staple in my kitchen. So easy to make, comforting, and perfect for any meal of the day. Growing up, I saw firsthand how versatile and beloved they are in French households, and over the years, I have made countless variations.
In this recipe, I will share my go-to method, along with a few simple tips I have picked up along the way to ensure your quiche turns out just right every time.
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My favorite part of this dish is that it takes little to no time to prepare; the oven does all the work, and it can be enjoyed warm out of the oven or at room temperature.
The perfect dish to make and bring to all your picnics, pool parties, or potlucks.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- How to make this delicious spinach feta quiche
- Pro Tips
- What dishes can you enjoy with this spinach quiche?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this spinach and feta quiche recipe, you may want to try my other recipes.
- Spinach Feta Quiche
Why you will love this recipe
Easy – There is nothing to this quiche. As with all of my quiches, this one is one of the easiest. This is an excellent recipe for new cooks or teenagers on a dinner night.
It can be enjoyed right out of the oven or at room temperature – making it perfect for all your summer parties and gatherings.
The spinach is disguised – so your little “I do not like spinach” will not know that they are there. It always worked at my house, at least for a while 🙂
A handful of ingredients – this spinach feta quiche requires only a handful of ingredients to create a fantastic dish. But do not take my word for it.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Pastry dough – store-bought makes life easier as it saves you time. I always have a couple of packages in my refrigerator for the last-minute dinner quiche.
Large eggs – should be brought to room temperature.
Heavy cream – creates that amazing velvety custard with the eggs and enhances your spinach mixture.
Feta cheese – this cheese is excellent when cooked. Very low fat content, therefore your quiche will not be greasy. Melts beautifully and brings a lot of flavor to your quiche.
Fresh spinach – Remove the hard ends of the stems before blanching them. If fresh spinach is not available, use frozen chopped spinach instead. Be sure to remove all excess moisture once thawed.
Cherry tomatoes – a summer favorite vegetable go wonderfully with this spinach feta quiche. Ensure that they are all the same size, not too small, so they will not fall apart.
Salt and black pepper – your seasoning. Use with caution, as the feta adds a significant amount of saltiness to this dish.
Equipment Needed
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I love them as they keep my crust down, and they cool off fast. A must in every kitchen!
How to make this delicious spinach feta quiche
For all my recipes, please assemble all the ingredients before starting to cook and bake.
- Start by preheating the oven.
- While the oven is getting ready, roll out the pie dough and place it inside the 10-inch pie mold. Place a piece of parchment paper over it and distribute your pie weights evenly on the bottom. Ensure the borders have the weights so they will not rise while baking.
- Bake for 5 to 7 minutes, remove from the oven, and let it cool. Remove the pie weights and toss the parchment paper.
- Meanwhile, bring a large pot of salted water to a boil and blanch the spinach for about 3 to 4 minutes. Drain and squeeze out as much water as possible. Do not worry about the small amount left over, but once cooked, the spinach will shrink.
- Distribute the spinach and the halved cherry tomatoes on the bottom of the pastry dough.
- Sprinkle 3/4 of the crumbled feta cheese evenly over the spinach and tomatoes on the bottom of the tart.
- In a small bowl, whisk the eggs, heavy cream, salt, and pepper to taste. Add the remaining feta crumbles and whisk again.
- Pour the egg mixture over the spinach and feta and place in the hot oven.
- Bake for about 30 minutes. The quiche top will be a beautiful golden color, and the egg mixture will set when you move it.
- Let it rest for about 5 minutes before enjoying it, as it can be very hot and may burn you.
Pro Tips
- Since feta is a salty cheese, avoid using too much salt as a seasoning.
- To save time, I purchased pre-made pastry dough or pie crust. We have so many wonderful companies at your local grocery stores.
- As you may notice, the oven temperature is relatively low compared to most oven recipes. The reason is that you want to bake your quiche evenly; thus, a low oven allows for even heat distribution, so the center and outer edges bake at the same time.
- Pie weights are optional, but in all baking, they are an excellent investment as they prevent the bottom of the dough from rising and cracking.
- To prevent spillage on your oven floor, I always recommend placing the tart pan over a sheet pan. Any spillage is easily cleaned on the sheet pan rather than in the oven. For double protection, I also place a sheet of parchment paper so even less cleaning. This, of course, is optional.
What dishes can you enjoy with this spinach quiche?
Either for lunch, brunch, or dinner, I always serve a salad with my quiches. Refreshing and so easy to serve.
You may want to try a refreshing carrot salad or tomato salad with mint
Variations and Substitutions
This quiche has such a unique flavor that any slight variation or substitution will create a new quiche altogether.
One of my suggestions for a fall or winter dinner is to add sautéed onions with mushrooms that have been crisped before adding them to the egg mixture. By crisping the mushrooms, you will prevent your quiche from becoming soggy.
Storing and Reheating
Store: Once your spinach and feta quiche is completely cooled, cover it with foil or plastic wrap and store in the refrigerator for up to three days.
Reheating: Bring it back to room temperature and enjoy it. Or, warm it up in the oven for about 10 minutes at 325°F.
Frequently Asked Questions
Do I need to prebake the pie crust for quiche?
It is recommended to pre-bake the pie crust for quiche, as this will prevent the crust from becoming soggy due to the liquid filling.
What happens if you do not pre-bake the pie crust?
Unfortunately, the liquid will create a soggy mess once you add the filling on top of it, making it more challenging to enjoy.
How long do I prebake my pie crust?
To prebake, also known as blind baking, the baking time may vary depending on the type of filling and whether it will be baked again. For filling that will be baked, the timing depends on the manufacturer’s recommendation, with a typical average of 5 to 12 minutes. If you have a no-bake filling, bake the crust for about 30 minutes or more, or until it is golden brown, at 375°F.
I love them and I have 2. I like that the bottom part had a larger rim to hold the pan bottom. Sturdy. I highly recommend it.
If you enjoy this spinach and feta quiche recipe, you may want to try my other recipes.
Spinach Feta Quiche
Ingredients
- 1 pastry dough, store-bought
- 3 eggs
- 1 cup heavy cream
- 1 cup feta cheese, crumbled
- 4 cups fresh spinach, or 6 ounces frozen
- 12 oounces cherry tomatoes, cut in half
- salt and black pepper , to taste
Instructions
- Preheat oven to 350 F
- Place a round piece of parchment paper in a 10-inch pie mold with a removable bottom. Roll out the pie dough and place it inside the mold. Add another large piece of parchment paper over it, and place your pie weight nicely dispersed on the bottom. Bake for 5 to 7 minutes. Remove the pie from the oven and let it cool. Remove the weights and toss the top parchment paper.
- Bring a large pot of salted water to a boil, and blanch the spinach for about 3 to 4 minutes. Drain and squeeze as much water as you can.
- Distribute the spinach and the cherry tomato halves as evenly as possible on the bottom of the pastry dough. Sprinkle ¾ of the feta cheese over it.
- Whisk the eggs, heavy cream, salt and pepper to taste. Once well incorporated, add the feta crumbles to the mixture and give it another whisk.
- Set the tart pan on a sheet pan, pour the egg-cream mixture into the shell. Sprinkle the remaining feta over your quiche.
- Bake at 350 F for 30 minutes. Your quiche should be golden, and the egg cream mixture set.
- Let it rest for 5 minutes, and enjoy.
Equipment
- Large pan
Notes
- Since feta is a salty cheese, avoid using too much salt as a seasoning.
- As you may notice, the oven temperature is relatively low compared to most oven recipes. The reason is that you want to bake your quiche evenly; thus, a low oven will allow for even heat distribution, so the center and outer edges will bake at the same time.
- Pie weights are optional, but in all baking, they are a great investment as they prevent the bottom of the dough from rising and cracking.
- To prevent spillage on your oven floor, I always recommend placing the tart pan over a sheet pan. Any spillage is easily cleaned on the sheet pan rather than in the oven. For double protection, I also place a sheet of parchment paper so even less cleaning. This, of course, is optional.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Quiches & Savory Tarts, Dinners
- Cuisine: French
- Occasion: Mother’s Day, Fourth of July
- Season: Spring, Summer, Fall, Winter
- Type: Affordable Gourmet
Did you make this?
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