Easy Spinach Feta Quiche

Learn to make a spinach feta quiche with a store-bought (or homemade!) crust, some eggs, spinach, and two kinds of cheese. Baked until golden, this is a quick and easy way to feed a crowd, and it can be made ahead to take to a potluck or brunch.

A spinach and feta quiche is a must-bake for brunch this weekend! The bottom is a flaky pie crust that can be made from scratch or with a store-bought crust and the filling is made with eggs, sautéed spinach and onions, briny feta, shredded cheddar cheese and a hint of nutmeg.

Just one slice of this savory pie is enough to keep everyone full for hours. It can be eaten warm or cold, for breakfast, dinner, or any meal in between. You can even make it ahead for easy meal prep.

If you love the combination of spinach and feta, you’re going to want to try my quick and easy spinach and feta bread too!

Ingredients

• Pie crust: Use a 9-inch pie dough. I usually keep homemade pie dough in my freezer that I thaw for times like this, but you can use store-bought as well. You can also use a prepared crust if you have one.
• Onion and spinach: Chop both. I use fresh spinach, but if you choose frozen spinach, thaw it first and squeeze out the excess water.
• Large eggs: You’ll need about 4 of them.
• Half and half: Adds volume to the eggs, provides moisture, and keeps them nice and fluffy.
• Seasoning: Salt, pepper, and optional nutmeg.
• Cheese: Crumbled feta cheese, and shredded white cheddar cheese.

How to make Spinach and Feta Quiche

1. Step 1: Gently place the pie dough into the pie plate, flush against the bottom and the sides. Trim any excess around the edges and set it aside.
   
2. Step 2: Heat olive oil in a large skillet and sauté the onions until soft and translucent, then add the chopped spinach to cook for another couple of minutes, stirring occasionally until the spinach is wilted. Transfer spinach and onions to a bowl to cool slightly.

3. Step 3: In a medium bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg, making sure the egg mixture is smooth and evenly combined.

4. Step 4: Sprinkle half the feta cheese crumbles and half the shredded cheddar into the bottom of the pie crust. Then, evenly spoon the spinach and onion mixture over top. Pour in the egg mixture and let it settle for a few moments. Sprinkle the top with the remaining cheese and place the quiche on a baking tray, for any overspill.

5. Step 5: Bake in a preheated 375°F oven for 40-45 minutes until the center is set and lightly golden. Let it cool for about 10 minutes before slicing. Slicing once it’s firmed up a bit is much easier.

How to serve it

For breakfast or brunch: When cooking up a feast for breakfast or a special occasion brunch, it’s always nice to have a variety of things like bacon, fruit salad, easy pancakes, a tater tot casserole, or a French toast casserole.

For lunch or dinner: For a quick lunch, you could do a chopped veggie salad on the side or a bed of arugula or leafy greens. For dinner, some cilantro lime rice and oven roasted carrots.

Truth be told, one slice of quiche is a complete meal on its own. No sides are needed if you don’t feel up to it.

Storage & Reheating

How to store leftovers

Keep leftover quiche stored in an airtight container for up to 4 days in the fridge. Make sure it’s cooled completely, otherwise, the trapped heat will cause the quiche to sweat and the crust to become soggy.

Freezing Instructions

Wrap the whole egg pie or individual slices in plastic wrap. Transfer to a freezer bag and keep it frozen for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating Instructions

You can reheat a slice or two in the microwave, but if you’ve got more, use the oven!

5 from 4 votes

Spinach Feta Quiche

Created by Melissa Williams

Servings: 6 servings

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

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This easy spinach feta quiche comes together with simple ingredients and a flaky crust. Great for brunch, meal prep, or an easy breakfast.

Equipment

• 9" Pie Plate

Ingredients

 

1x2x3x

• ▢ 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
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ ¼ teaspoon nutmeg optional
• ▢ ¾ cup crumbled feta cheese divided
• ▢ ½ cup shredded white cheddar cheese divided

Instructions

• Preheat the oven to 375°F. Gently press a pie crust into a 9-inch pie plate. Trim any excess edges and set aside.
  9 inch pie dough
• In a large skillet over medium high heat, add the olive oil. Once heated, add the chopped onion and cook for 3-4 minutes until they soften and turn translucent. Add the chopped spinach and cook for another 2 minutes, stirring occasionally, until wilted. Remove the pan from the heat and set aside to cool slightly.
  1 Tablespoon olive oil, 1 small onion, 3 cups fresh spinach
• In a medium mixing bowl, whisk together the eggs, half & half, salt, pepper, and nutmeg. Make sure the mixture is smooth and evenly combined.
  4 large eggs, 1 cup half & half, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg
• Sprinkle half of the feta cheese and a small portion of the shredded cheddar evenly over the bottom of the pie crust. Evenly spoon the spinach & onion mixture over the top.
  3/4 cup crumbled feta cheese, 1/2 cup shredded white cheddar cheese
• Pour the egg mixture over the spinach & onion layer, letting it settle throughout. Sprinkle the remaining feta cheese and the rest of the shredded cheddar on top.
• Place the pie on a baking sheet to catch any spills and transfer it to the oven. Bake for 40-45 minutes or until the center is set and lightly golden. A knife or toothpick inserted in the middle should comes out clean.
• Remove the quiche from the oven and let it rest for about 10 minutes before slicing. This helps it firm up and makes it easier to cut.
• Slice into wedges and serve warm, or at room temperature.

Notes

• You can use a homemade pie crust or premade (like Pillsbury). 
• You can add diced red bell pepper, sautéed mushrooms, or sun-dried tomatoes for more flavor and texture.
• For a lower-carb version, skip the crust entirely. Be sure to grease the pie dish well before adding the filling.
• If you’re not a fan of feta, you can use goat cheese or increase the cheddar slightly.
• For something sharper, try Gruyère instead of cheddar.
• Fresh spinach works best here, but frozen spinach can be used in a pinch. Just thaw it and press out as much water as possible before cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

⭐️ Final Step! Please let me know how you liked this recipe by leaving a review and rating below. Your feedback supports my small business and allows me to continue providing free, high quality recipes.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 25g | Protein: 14g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 553mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1904IU | Vitamin C: 5mg | Calcium: 239mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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