Creamy Feta Quiche with Spinach

This feta quiche is everything you want in a weeknight dinner: a flaky, buttery crust filled with a silky egg custard, salty feta, and tender spinach. It’s simple enough to throw together on a Tuesday but looks impressive enough for brunch with friends.

The feta melts into creamy pockets while the top turns golden and puffy, and the whole thing bakes in under an hour. If you’ve never made quiche before, this one is forgiving and a great place to start.

What Makes This Quiche So Good

The feta does a lot of the heavy lifting. It’s salty and tangy, so you don’t need to add much else in the way of seasoning. The cheese melts into the custard, leaving little pockets of creamy, briny goodness in every bite.

I like to use fresh spinach, wilted down and squeezed dry so it doesn’t release water into the filling. That keeps the quiche from turning soggy and gives you those nice green flecks throughout.

Blind baking the crust is the one extra step that makes all the difference. It gives you a crisp, golden bottom that holds up beautifully even after the custard goes in.

Ingredients

• 1 refrigerated pie crust (from a 14.1 oz package): softened as directed on the package
• 1 tbsp unsalted butter
• 5 oz fresh baby spinach: or a 5-oz box frozen spinach, thawed and squeezed dry
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 4 oz crumbled feta cheese (about 1 cup)
• 1/4 cup sun-dried tomatoes in oil: drained and chopped, optional

Variations and Substitutions

• Make it crustless: Grease a 9-inch pie plate well with butter or cooking spray. Skip the blind baking step, pour the filling straight into the greased dish, and bake 30 to 35 minutes until the center is just set.
• Use a different green: Chopped cooked kale or chard works well. Just be sure to squeeze out all the excess moisture after cooking.
• Swap the cheese: Goat cheese gives you a similar tang with a slightly softer texture. A shredded mozzarella or Gruyère makes it milder and stretchier.
• Add meat: A handful of cooked, crumbled bacon or diced ham stirred in with the fillings turns this into a heartier quiche.
• Dairy-free: Use your favorite unsweetened, unflavored plant-based milk (like oat or almond) instead of the milk and cream. A dairy-free feta style cheese will work, though the texture may be a little different.

If you like this one, our Broccoli Cheddar Quiche is another great weeknight option.

How to Make Feta Quiche with Spinach

Step 1: Pre-bake the Crust

Preheat the oven to 375°F (190°C). Unroll the crust, press it into a 9-inch pie plate (not deep dish), and crimp the edges. Prick the bottom all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment. Bake 8 to 10 minutes more, just until the bottom looks dry and lightly golden.

The edges will be pale and the base will still feel a little soft when it comes out of the oven. That’s fine, it will continue to crisp up as it cools.

Step 2: Wilt the Spinach

Melt the 1 tbsp butter in a large skillet over medium heat. Add the 5 oz spinach and cook, tossing often, until it’s completely wilted, about 2 to 3 minutes. Take the pan off the heat and let it cool for a minute while you set up a clean kitchen towel.

Gather the spinach into a bundle inside the towel and squeeze it as hard as you can over the sink. You want it as dry as possible. That one step stops a watery quiche later.

Step 3: Whisk the Custard

In a large bowl, whisk together the 4 eggs, 1 cup milk, 1/2 cup heavy cream, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg until everything is completely smooth, about 30 seconds.

The mixture should look pale yellow and a little frothy on top. If you see streaks of egg white, keep whisking for another few seconds.

Step 4: Fill the Crust

Scatter the squeezed spinach evenly over the bottom of the pre-baked crust. Sprinkle the 4 oz feta (about 1 cup) and the 1/4 cup sun-dried tomatoes, if using, on top.

Slowly pour the custard over the fillings, filling the crust nearly to the brim. The custard will settle around the spinach and cheese on its own, so you don’t need to stir anything.

Step 5: Bake the Quiche

Slide the quiche onto the center rack of the oven and bake until the top is puffed and golden and the center barely jiggles when you give the pan a gentle shake, 35 to 40 minutes.

A knife inserted near the center should come out clean. If the edges are browning too fast, lay a piece of foil loosely over the top for the last 10 minutes.

Step 6: Slice and Serve

Let the quiche rest for at least 10 minutes on a cooling rack before slicing. This short wait lets the custard set up so the slices come out neat.

Cut into wedges and serve warm, or let it cool to room temperature. Either way, the crust stays crisp and the filling is tender.

A Few Tips Before You Start

• The blind bake is important. Rushing that step gives you a soggy bottom because the custard starts soaking into a barely set crust. The 8 to 10 minutes after removing the weights are when the bottom really dries out.
• Squeeze the spinach really well. If it still drips when you open the towel, you haven’t gotten it dry enough. Any extra water will thin the custard as it bakes.
• Don’t overbake. A quiche that looks completely solid in the oven will be rubbery on the plate. Pull it when the center still wobbles a little, it will finish setting as it cools.
• A metal pie plate gives the crispest bottom, but ceramic works fine, you may just need to add a couple of extra minutes to the bake time.

Bake times by pan:

Storing Leftover Quiche

• Refrigerate: Cool completely, cover tightly, and keep in the fridge for up to 5 days.
• Reheating: Warm slices in a 350°F (175°C) oven for 10 minutes, or microwave in 30-second bursts until heated through. The oven keeps the crust crisp.
• Serve cold: Leftover quiche straight from the fridge is surprisingly good, especially for a quick lunch. It’s dense and creamy, almost like a savory cheesecake.

What To Serve With Feta Quiche

A simple green salad with a lemon vinaigrette cuts through the richness of the custard and feta. Roasted asparagus or a handful of lightly dressed arugula works just as well. If you want a drink to go with it, a crisp white wine, something like Sauvignon Blanc, matches the briny cheese without overwhelming it.

Frequently Asked Questions

Can I make this quiche crustless?

Yes, you can. Grease the pie plate well with butter, skip the crust entirely, and pour the filling straight in. Reduce the bake time to 30 to 35 minutes, and start checking for doneness a little earlier.

What happens if I use only milk instead of cream?

The custard will be thinner and less rich. You can replace the heavy cream with an extra 1/2 cup of whole milk, but the texture will be closer to a stovetop frittata than a classic quiche.

Why did my quiche crack on top?

Overbaking or a too-hot oven are the usual culprits. When the eggs get too much heat, they seize up and split. Bake at 375°F and pull the quiche while the center still has a slight jiggle, it will finish setting as it cools without cracking.

Can I freeze baked quiche?

Yes. Cool it completely, then wrap the whole quiche or individual slices tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen in a 350°F oven until hot all the way through, which usually takes 25 to 30 minutes for slices and 40 to 45 minutes for a whole quiche.

Feta Quiche Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 1 refrigerated pie crust (from a 14.1 oz package), softened as directed
• 1 tbsp unsalted butter
• 5 oz fresh baby spinach
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 4 oz crumbled feta cheese (about 1 cup)
• 1/4 cup sun-dried tomatoes in oil, drained and chopped, optional

Method

 

1. Preheat oven to 375°F (190°C). Press crust into a 9-inch pie plate, crimp edges, and prick bottom with a fork. Line with parchment and weights; bake 20 minutes. Remove weights and parchment; bake 8 to 10 minutes until dry and lightly golden.
2. Melt butter in a skillet over medium heat. Add spinach and cook until wilted, 2 to 3 minutes. Squeeze spinach completely dry in a kitchen towel.
3. Whisk eggs, milk, cream, salt, pepper, and nutmeg until smooth, about 30 seconds.
4. Scatter spinach, feta, and sun-dried tomatoes (if using) over the crust. Pour custard slowly on top.
5. Bake on the center rack until puffed and golden and the center barely jiggles, 35 to 40 minutes.
6. Cool on a rack for 10 minutes, then slice into wedges and serve warm or at room temperature.

Notes

The quiche will puff up impressively in the oven and then settle as it cools. That’s normal. Resist cutting it too soon, those 10 minutes of rest make all the difference for clean slices.