Spinach Feta Quiche
One of my personal favorites is this Spinach Feta Quiche. The creamy, savory combination of spinach and tangy feta is always a crowd-pleaser, whether served for brunch, lunch, or as a light dinner.
As a French, quiches have always been a staple in my kitchen. So easy to make, comforting, and perfect for any meal of the day. Growing up, I saw firsthand how versatile and beloved they are in French households, and over the years, I have made countless variations.
My favorite part of this dish is that it takes little to no time to prepare; the oven does all the work, and it can be enjoyed warm out of the oven or at room temperature.
The perfect dish to make and bring to all your picnics, pool parties, or potlucks.
Why you will love this recipe
Easy – There is nothing to this quiche. As with all of my quiches, this one is one of the easiest. This is an excellent recipe for new cooks or teenagers on a dinner night.
It can be enjoyed right out of the oven or at room temperature – making it perfect for all your summer parties and gatherings.
The spinach is disguised – so your little “I do not like spinach” will not know that they are there. It always worked at my house, at least for a while 🙂
A handful of ingredients – this spinach feta quiche requires only a handful of ingredients to create a fantastic dish. But do not take my word for it.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Pastry dough – store-bought makes life easier as it saves you time. I always have a couple of packages in my refrigerator for the last-minute dinner quiche.
Large eggs – should be brought to room temperature.
Heavy cream – creates that amazing velvety custard with the eggs and enhances your spinach mixture.
Feta cheese – this cheese is excellent when cooked. Very low fat content, therefore your quiche will not be greasy. Melts beautifully and brings a lot of flavor to your quiche.
Fresh spinach – Remove the hard ends of the stems before blanching them. If fresh spinach is not available, use frozen chopped spinach instead. Be sure to remove all excess moisture once thawed.
Cherry tomatoes – a summer favorite vegetable go wonderfully with this spinach feta quiche. Ensure that they are all the same size, not too small, so they will not fall apart.
Salt and black pepper – your seasoning. Use with caution, as the feta adds a significant amount of saltiness to this dish.
How to make this delicious spinach feta quiche
For all my recipes, please assemble all the ingredients before starting to cook and bake.
Start by preheating the oven.
While the oven is getting ready, roll out the pie dough and place it inside the 10-inch pie mold. Place a piece of parchment paper over it and distribute your pie weights evenly on the bottom. Ensure the borders have the weights so they will not rise while baking.
Bake for 5 to 7 minutes, remove from the oven, and let it cool. Remove the pie weights and toss the parchment paper.
Meanwhile, bring a large pot of salted water to a boil and blanch the spinach for about 3 to 4 minutes. Drain and squeeze out as much water as possible. Do not worry about the small amount left over, but once cooked, the spinach will shrink.
Distribute the spinach and the halved cherry tomatoes on the bottom of the pastry dough.
Sprinkle 3/4 of the crumbled feta cheese evenly over the spinach and tomatoes on the bottom of the tart.
In a small bowl, whisk the eggs, heavy cream, salt, and pepper to taste. Add the remaining feta crumbles and whisk again.
Pour the egg mixture over the spinach and feta and place in the hot oven.
Bake for about 30 minutes. The quiche top will be a beautiful golden color, and the egg mixture will set when you move it.
Let it rest for about 5 minutes before enjoying it, as it can be very hot and may burn you.
Pro Tips
Since feta is a salty cheese, avoid using too much salt as a seasoning.
To save time, I purchased pre-made pastry dough or pie crust. We have so many wonderful companies at your local grocery stores.
As you may notice, the oven temperature is relatively low compared to most oven recipes. The reason is that you want to bake your quiche evenly; thus, a low oven allows for even heat distribution, so the center and outer edges bake at the same time.
Pie weights are optional, but in all baking, they are an excellent investment as they prevent the bottom of the dough from rising and cracking.
To prevent spillage on your oven floor, I always recommend placing the tart pan over a sheet pan. Any spillage is easily cleaned on the sheet pan rather than in the oven. For double protection, I also place a sheet of parchment paper so even less cleaning. This, of course, is optional.
What dishes can you enjoy with this spinach quiche?
Either for lunch, brunch, or dinner, I always serve a salad with my quiches. Refreshing and so easy to serve.
You may want to try a refreshing carrot salad or tomato salad with mint.
Storing and Reheating
Store: Once your spinach and feta quiche is completely cooled, cover it with foil or plastic wrap and store in the refrigerator for up to three days.
Reheating: Bring it back to room temperature and enjoy it. Or, warm it up in the oven for about 10 minutes at 325°F.
Ingredients needed to make this Spinach Feta Quiche
1 pastry dough, store-bought
3 eggs
1 cup heavy cream
1 cup feta cheese, crumbled
4 cups fresh spinach, or 6 ounces frozen
12 ounces cherry tomatoes, cut in half
salt and black pepper, to taste
If you enjoy this spinach and feta quiche recipe, you may want to try my other recipes.
Do you like this recipe?
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This sounds delicious! Thank you! 😊