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Fresh spinach and feta cheese quiche served hot, showcasing a flaky crust and cheesy topping.

Spinach Feta Quiche

A classic quiche with a flaky crust, egg and half-and-half custard, sautéed spinach and onion, crumbled feta, and melted mozzarella. Works for brunch, lunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Breakfast, Brunch
Cuisine: French-American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust store-bought or homemade
  • 1 tbsp olive oil or butter
  • 1 small onion finely chopped
  • 4 cups fresh spinach roughly chopped
  • 4 large eggs
  • 1 cup half-and-half or whole milk
  • 1 cup crumbled feta cheese
  • 1 cup shredded mozzarella or Swiss cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • Fresh parsley or dill for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Fit pie crust into a 9-inch pie dish and crimp the edges. Optional: blind bake for 10 minutes with pie weights for a crisper bottom.
  2. Heat olive oil or butter in a skillet over medium heat. Add onion and cook for 5 minutes until soft and translucent. Add spinach and cook for 3 to 4 minutes until fully wilted and the pan looks dry. Remove from heat and let cool for 5 minutes.
  3. In a large bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg until smooth.
  4. Stir in cooled spinach and onion mixture, crumbled feta, and half the shredded cheese. Mix gently to combine.
  5. Pour filling into the prepared crust and spread evenly. Scatter remaining shredded cheese over the top.
  6. Bake for 35 to 45 minutes until the edges are set and the center has a slight wobble. If the crust edges brown too quickly, cover them with strips of foil.
  7. Cool for 10 minutes before slicing. Garnish with fresh parsley or dill. Serve warm or at room temperature.

Notes

Cook the spinach until the pan is visibly dry before adding to the filling. Excess moisture is what causes a watery center. The quiche is done when the center wobbles slightly like soft Jell-O, not when it looks completely firm. Rest for 10 minutes before slicing so it holds its shape.