Spinach Feta Quiche

A golden-brown quiche with visible spinach and melted cheese in a flaky pie crust, shot from overhead.

5 from 4 votes

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

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Author Melissa Williams

Equipment

9" Pie Plate

Ingredients

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.

Nutrition