Spinach and Feta Quiche
This spinach and feta quiche features a flaky crust and a custardy filling with tangy feta and vibrant spinach, making it perfect for any occasion.
Ingredients
Crust
- 1 9-inch pie crust (store-bought or homemade, chilled)
Filling
- 1 tablespoon olive oil or butter
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 2 cloves garlic, minced
- 10–12 oz fresh spinach (or 1 box frozen, squeezed dry; ~10 oz)
- 4 large eggs
- 1 cup heavy cream (or 3/4 cup cream + 1/2 cup whole milk)
- 1 teaspoon Dijon mustard (optional, for depth)
- 1/4 teaspoon freshly grated nutmeg (optional)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup crumbled feta (about 4–5 oz)
- 1/2–3/4 cup grated Gruyère or sharp cheddar (optional, for browning)
Instructions
Preparation
- Preheat oven to 375°F (190°C). Place pie crust in a 9-inch tart or pie pan and chill while you prepare the filling.
- Blind-bake crust: Line crust with parchment and fill with pie weights or dried beans. Bake 12–15 minutes, remove weights and parchment, then bake 3–5 minutes more until the bottom looks set. Remove and cool slightly.
- Cook aromatics: Heat oil or butter in a skillet over medium heat. Add onion and cook 4–5 minutes until translucent. Add garlic and cook 30 seconds.
- Add spinach: If using fresh, add in batches and cook until wilted, about 2–3 minutes. If using frozen, add thawed spinach and cook until any liquid evaporates. Season lightly with salt and pepper. Remove from heat and let cool 5 minutes; squeeze out excess moisture if needed.
- Whisk custard: In a bowl, beat eggs with cream, Dijon, nutmeg, salt, and pepper until smooth.
- Assemble: Sprinkle half the grated cheese (if using) in the bottom of the crust. Spread spinach mixture evenly, crumble feta over the top, then pour the egg mixture slowly so it settles around the filling. Top with remaining grated cheese.
Baking
- Bake: Place quiche on a baking sheet and bake 35–45 minutes, until the edges are set and the center is barely jiggly — an instant-read thermometer should read about 165°F (74°C) in the center.
- Rest: Let the quiche cool for 10–15 minutes before slicing. This helps the custard finish setting and yields cleaner slices.
Notes
Serve warm or at room temperature. For a lighter quiche, use half-and-half or milk. To store, cool to room temperature, then keep airtight in the fridge for up to 3–4 days. This quiche can be frozen for up to 2 months.