Prep Time: 25 minutes | Cook Time: 45-50 minutes | Total Time: 1 hour 15 minutes (plus 15 minutes cooling)
Skill Level: Intermediate | Yield: One 9-inch quiche (6-8 servings)
Category: Breakfast, Brunch, Lunch | Method: Baking
This Spinach Feta Quiche is the perfect marriage of rustic comfort and elegant flavor. It features a tender, savory filling of vibrant spinach and creamy, tangy feta cheese, all enveloped in a rich, custardy egg base and encased in a flaky, nutty whole wheat crust. It’s incredibly versatile—equally impressive for a weekend brunch, a make-ahead weekday lunch, or a light dinner alongside a crisp salad. The recipe includes a simple from-scratch crust, but a store-bought shell works perfectly for a quicker version.
Ingredients
For the Whole Wheat Crust:
1 ¼ cups (150g) whole wheat pastry flour
½ teaspoon fine sea salt
½ cup (113g) cold unsalted butter, cubed
3-5 tablespoons ice water
For the Quiche Filling:
1 tablespoon olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
5 ounces (about 5 packed cups) fresh baby spinach
4 large eggs
1 cup (240ml) whole milk
½ cup (120ml) heavy cream or full-fat Greek yogurt
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
1 cup (150g) crumbled feta cheese, divided
½ cup (55g) shredded Gruyère or Swiss cheese (optional, for extra richness)
Instructions
Part 1: Make & Blind-Bake the Crust (Time: 30 minutes active + inactive)
Intensity: Medium – Requires careful handling of pastry.
Make the Dough: In a food processor, pulse the flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse meal with pea-sized butter pieces. Drizzle in ice water, one tablespoon at a time, pulsing just until the dough begins to clump.
Chill: Turn the dough out onto a lightly floured surface, gather into a disc, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days).
Roll & Fit: On a floured surface, roll the dough into a 12-inch circle. Gently transfer it to a 9-inch pie dish. Trim and crimp the edges. Prick the bottom all over with a fork. Freeze for 15 minutes.
Blind Bake: Preheat oven to 400°F (200°C). Line the frozen crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-8 minutes until the crust is just set and dry. Reduce oven temperature to 375°F (190°C).
Part 2: Prepare the Filling (Time: 15 minutes)
Intensity: Low – Simple sautéing and mixing.
Cook Vegetables: While the crust bakes, heat olive oil in a large skillet over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
Wilt Spinach: Add all the spinach to the skillet. Toss continuously until completely wilted and any excess liquid has evaporated, about 3-4 minutes. Transfer the mixture to a plate and spread it out to cool slightly.
Make Custard Base: In a large bowl, whisk the eggs, milk, cream (or yogurt), salt, pepper, and nutmeg until completely smooth and homogenous.
Part 3: Assemble & Bake (Time: 50 minutes, mostly inactive)
Intensity: Low – Simple assembly followed by oven time.
Layer Fillings: Spread the cooled spinach and onion mixture evenly over the bottom of the pre-baked crust. Sprinkle with ¾ cup of the feta cheese (and the Gruyère, if using).
Add Custard & Final Topping: Slowly pour the egg custard mixture over the fillings. It should come right to the top of the crust. Sprinkle the remaining ¼ cup of feta over the top.
Bake: Carefully transfer the quiche to the middle rack of the 375°F (190°C) oven. Bake for 45-50 minutes, or until the center is fully set (a knife inserted near the center should come out clean) and the top is beautifully golden brown.
Cool & Serve: Let the quiche cool on a wire rack for at least 15 minutes before slicing. This allows the custard to set fully for clean cuts. Serve warm or at room temperature.
Chef’s Notes & Tips for Success
Crust Shortcut: For a “Quick & Easy” version, use a high-quality store-bought pie crust. Simply prick the frozen crust, blind bake according to package directions (usually 10-12 minutes), then proceed with the filling.
Preventing Soggy Bottoms: The blind-baking (pre-baking) step is non-negotiable for a crisp crust. Ensure the spinach mixture is thoroughly drained of excess moisture.
Customize It: Add ½ cup of diced sun-dried tomatoes, sautéed mushrooms, or cooked crumbled bacon with the spinach. Fresh herbs like dill or chives are a wonderful addition to the custard.
Make-Ahead Magic: The baked quiche keeps wonderfully. Cool completely, wrap tightly, and refrigerate for up to 3 days. Reheat slices in a 350°F (175°C) oven for 10-15 minutes.
Doneness Test: The quiche is done when the edges are puffed and the center jiggles only slightly when gently shaken. An internal temperature of 170°F (77°C) is a reliable guide.
Nutrition Information (Per Serving, based on 6 servings)
Calories: ~415 kcal
Total Fat: 32g
Saturated Fat: 18g
Cholesterol: 195mg
Sodium: 780mg
Total Carbohydrates: 20g
Dietary Fiber: 3g
Sugars: 4g
Protein: 15g