A rich, creamy quiche filled with fresh spinach, tangy feta cheese, and a buttery, flaky crust. This savory dish is perfect for a Mother’s Day brunch, offering a delightful combination of flavors and textures.

Why You’ll Love This Recipe

Flaky, buttery crust – A homemade crust adds richness and texture.
Creamy and flavorful filling – The combination of eggs, cream, and feta creates a luscious texture.
Perfect for brunch or lunch – Elegant yet easy to prepare.
Great for make-ahead meals – Can be prepped in advance and reheated.
Customizable – Easily adapt with different cheeses or vegetables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
½ tsp salt
4 tbsp ice water

For the Filling:

1 tbsp olive oil
1 small onion, finely chopped
3 cups fresh spinach, chopped
½ cup feta cheese, crumbled
4 large eggs
1 cup heavy cream
½ cup whole milk
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg

Directions

Prepare the Crust: In a food processor, pulse flour, butter, and salt until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough comes together. Roll out and fit into a 9-inch tart pan. Chill for 30 minutes.
Blind Bake the Crust: Preheat oven to 375°F (190°C). Line the crust with parchment paper, fill with pie weights, and bake for 10 minutes. Remove weights and set aside.
Sauté the Vegetables: Heat olive oil in a pan over medium heat. Sauté onions until soft, then add spinach and cook until wilted. Remove from heat.
Prepare the Filling: In a bowl, whisk together eggs, heavy cream, milk, salt, black pepper, and nutmeg. Stir in the sautéed spinach mixture and crumbled feta cheese.
Assemble and Bake: Pour the filling into the pre-baked crust and bake for 35-40 minutes, or until the quiche is golden brown and set in the center.
Cool & Serve: Let the quiche cool slightly before slicing. Serve warm or at room temperature.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings
Calories per serving: 340 kcal

Variations

Mushroom & Feta Quiche: Add ½ cup sautéed mushrooms for extra depth of flavor.
Goat Cheese Quiche: Swap feta for goat cheese for a tangy variation.
Crustless Quiche: Skip the crust for a low-carb version.
Tomato & Basil Quiche: Add cherry tomatoes and fresh basil for a summery twist.
Dairy-Free Option: Use almond milk and dairy-free cheese.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Wrap slices individually and freeze for up to 2 months.
Reheating: Warm in a 325°F (160°C) oven for 10 minutes or microwave for 30 seconds.

FAQs

Can I make this quiche ahead of time?

Yes, bake it a day ahead and reheat before serving.

Can I use frozen spinach?

Yes, but thaw and drain excess moisture before adding to the filling.

How do I know when the quiche is fully cooked?

The center should be just set and slightly firm when touched.

Can I use store-bought pie crust?

Yes, a pre-made crust works well for convenience.

What can I serve with quiche?

Pair with a fresh salad, roasted potatoes, or fruit.

How do I prevent a soggy crust?

Blind bake the crust before adding the filling.

Can I add meat to this quiche?

Yes, cooked bacon or ham would be a great addition.

Can I use milk instead of heavy cream?

Yes, but the filling will be slightly less rich.

What’s the best way to cut clean slices?

Use a sharp knife and wipe between cuts for neat slices.

Can I use a different cheese?

Yes, Swiss, cheddar, or Gruyère all work well.

Conclusion

Spinach & Feta Quiche is a rich, flavorful dish that’s perfect for a special brunch or light meal. With its flaky crust, creamy filling, and fresh ingredients, this homemade quiche is sure to impress. Try it for Mother’s Day or any occasion where you want a savory and elegant dish!

Spinach & Feta Quiche