Irresistible Spinach and Feta Quiche: The Perfect Brunch Recipe Everyone Will Love

If you’re looking for a delicious, easy, and elegant dish to serve at brunch, this Spinach and Feta Quiche is your answer. With a golden, flaky crust and a creamy, savory filling packed with tender spinach and tangy feta cheese, this recipe is a guaranteed crowd-pleaser.

It’s perfect for casual family breakfasts or upscale weekend gatherings. Plus, it’s naturally vegetarian and contains no pork or alcohol—making it a more inclusive dish for a variety of diets. Best of all, it’s easy to make ahead, so you can enjoy more time sipping coffee and less time cooking on brunch day.

Whether you’re a seasoned home cook or just getting started, this quiche delivers impressive results with minimal effort. Stick around as we guide you through everything you need to make this dish your new brunch favorite.

Why You’ll Love This Spinach and Feta Quiche

This spinach and feta quiche isn’t just tasty—it’s also practical, nutritious, and totally customizable. Here’s why it’s bound to become a staple in your kitchen:

• Simple to Prepare: You only need basic ingredients and one mixing bowl. It comes together fast and bakes while you prep other things.
• Nutrient-Rich: Spinach offers iron and fiber, while feta and eggs add protein and calcium. It’s a balanced, feel-good meal.
• Perfect for Meal Prep: Make it ahead, store it in the fridge, and enjoy it for breakfast, lunch, or dinner throughout the week.
• No Pork or Alcohol: This recipe stays light and family-friendly, with bold flavor from feta and herbs instead of bacon or wine.
• Endlessly Adaptable: Swap in different veggies, try plant-based cheese, or add herbs and spices to make it your own.

What You’ll Need

To make this Spinach and Feta Quiche, you only need a handful of simple, wholesome ingredients. Most are pantry or fridge staples, making this dish super convenient to prepare even on short notice. Here’s everything you’ll need:

Ingredients:

• 1 9-inch pie crust (store-bought or homemade, unbaked)
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cups fresh spinach, chopped (or use 1 cup frozen spinach, thawed and squeezed dry)
• 4 large eggs
• 1 cup milk (whole or 2%)
• ½ cup heavy cream (or substitute with more milk for lighter texture)
• 1 cup crumbled feta cheese
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ⅛ teaspoon salt (optional, depending on feta’s saltiness)
• Pinch of nutmeg (optional, but adds depth)

These ingredients come together to create a creamy, flavorful filling with a delicate balance of earthy greens and salty cheese—all in a flaky crust. You can find them easily in any major grocery store across the U.S.

How to Make Spinach and Feta Quiche

This quiche recipe comes together quickly with just a few easy steps. From sautéing veggies to baking the quiche until golden, the process is simple—even beginner-friendly.

Step-by-Step Instructions:

1. Preheat oven to 375°F (190°C).
2. Prepare the crust: Place your pie crust into a 9-inch pie dish. If using a store-bought crust, let it come to room temperature for about 10 minutes before unrolling. Gently press into the pan and crimp the edges if desired.
3. Sauté the veggies: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, about 4–5 minutes. Add chopped spinach and sauté until wilted (2–3 minutes). Remove from heat and let cool slightly.
4. Make the egg mixture: In a medium bowl, whisk together eggs, milk, cream, garlic powder, pepper, salt (if using), and nutmeg.
5. Assemble the quiche: Spread the spinach-onion mixture evenly over the crust. Sprinkle crumbled feta on top. Pour the egg mixture over everything, letting it settle evenly.
6. Bake: Place the quiche in the center rack of your preheated oven. Bake for 35–40 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out clean.
7. Cool and serve: Let the quiche rest for 10–15 minutes before slicing. This helps it firm up and makes serving easier.

That’s it! You’ve made a delicious, creamy spinach and feta quiche that’s perfect for brunch or any time you need a satisfying, savory bite.

You Must Know

Before making your quiche, here are a few quick tips that will help it turn out perfectly:

• Drain Spinach Well: Too much moisture = soggy quiche. Whether you use fresh or frozen spinach, cook and drain it thoroughly.
• Cook Veggies First: Sautéing the onion and spinach enhances flavor and prevents raw textures in the final dish.
• Quality Feta Matters: Use block-style feta if possible—it’s creamier and less salty than pre-crumbled.
• Balance Eggs and Dairy: Stick to 4 eggs + 1½ cups total dairy for a soft but firm filling. Too much liquid makes it runny.
• Skip Extra Salt if Needed: Feta can be salty enough on its own—taste before adding more seasoning.

These small details make a big difference in texture and flavor, giving you a quiche that’s creamy, savory, and perfectly set.

Perfecting the Cooking Process

Want a golden, flaky quiche with no soggy bottom? Follow these quick steps:

• Par-bake the Crust (Optional): Pre-baking for 10 minutes helps keep the crust crisp—especially if using a homemade dough.
• Don’t Overfill: Pour the filling just below the top edge of the crust to avoid spillage.
• Bake on Lower Oven Rack: This helps the bottom crust cook evenly while setting the filling gently.
• Check for Doneness: The center should jiggle slightly and a toothpick should come out mostly clean when inserted 1 inch from the middle.
• Let It Rest: Wait 10–15 minutes before slicing. It firms up and slices beautifully after resting.

These tips take the guesswork out of baking, helping you serve a quiche that’s golden, creamy, and brunch-ready every time.

Add Your Touch Spinach and Feta Quiche

One of the best things about quiche is how customizable it is. Once you have the base—eggs, milk, and crust—you can easily tweak the flavors to suit your taste or use up ingredients you already have.

Easy Add-Ins:

• Veggies: Try mushrooms, cherry tomatoes, bell peppers, or zucchini—just cook them first to avoid extra moisture.
• Cheese: Mix in shredded mozzarella, cheddar, or goat cheese for added richness.
• Herbs & Spices: Add fresh dill, basil, parsley, or a dash of smoked paprika for extra depth.
• Heat: Like a little spice? Sprinkle in crushed red pepper flakes or diced jalapeños.

Dietary Swaps:

• Dairy-Free? Use plant-based milk and dairy-free feta.
• Gluten-Free? Use a gluten-free pie crust or make a crustless version by baking the filling in a greased dish.

This recipe is flexible, so don’t be afraid to get creative. It’s a great way to use leftovers, experiment with new flavors, or make the dish feel fresh each time you serve it.

Storing & Reheating

Quiche is one of the best make-ahead meals—you can prep it in advance and enjoy it for days. Here’s how to keep it fresh:

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To Store:

• Fridge: Let the quiche cool, then cover tightly or place in an airtight container. Store up to 4 days in the refrigerator.
• Freezer: Wrap individual slices or the whole quiche in foil, then place in a freezer-safe bag. Freeze for up to 2 months.

To Reheat:

• Oven: Reheat at 350°F for 10–15 minutes until warmed through. This keeps the crust crisp.
• Microwave: For a faster option, microwave a slice for 60–90 seconds, but note the crust may soften.
• Air Fryer: For a crispier bite, reheat a slice at 325°F for 5–7 minutes.

This quiche tastes just as good the next day, making it perfect for brunch leftovers, weekday lunches, or even a quick dinner.

Chef’s Helpful Tips for Spinach and Feta Quiche

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• Use a Glass or Ceramic Pie Dish: These hold heat well and help ensure even baking. Avoid metal pans, which can overbrown the crust.
• Avoid Overbaking: A slightly jiggly center is okay—it firms up as it cools. Overbaking can lead to a dry, rubbery texture.
• Let Ingredients Cool: Don’t add hot spinach or onions to the eggs—it can scramble them. Let your veggies cool slightly first.
• Make It Ahead: Quiche can be fully baked the day before. Simply reheat or serve at room temperature for an easy brunch solution.
• Add a Fresh Finish: Serve with a sprinkle of chopped herbs or a side salad for a refreshing touch that brightens the dish.

These little adjustments go a long way in helping your quiche bake evenly, taste better, and present beautifully on the table.

FAQ for Spinach and Feta Quiche

Can I use frozen spinach instead of fresh?
Yes! Just thaw and squeeze out all the liquid. Use about 1 cup frozen to replace 2 cups fresh.

Do I have to use cream?
Nope! You can use all milk for a lighter texture, or swap in dairy-free milk if needed. Just keep the total liquid to about 1½ cups.

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Can I make this crustless?
Absolutely. Grease a pie dish and pour in the filling directly. Bake the same way. Great for low-carb or gluten-free diets.

How do I know when it’s done?
The edges will puff up slightly, the top will be golden, and the center should no longer be liquid. A knife inserted about 1 inch from the center should come out clean.

Can I freeze leftovers?
Yes! Wrap slices individually and freeze for up to 2 months. Reheat in the oven or air fryer for best results.

Conclusion

This Spinach and Feta Quiche is everything you want in a brunch recipe—easy, flavorful, versatile, and satisfying. It brings together creamy eggs, savory cheese, and vibrant spinach in a buttery crust, offering a wholesome dish that works for any time of day. Whether you’re hosting weekend guests, planning ahead for weekday meals, or simply treating yourself, this recipe fits the moment.

The best part? You don’t need fancy ingredients or complicated steps. With just a few simple tips, it turns out perfect every time. And because it’s naturally vegetarian and free from pork or alcohol, it’s a brunch option everyone can enjoy.

So preheat your oven, prep your crust, and get cracking—literally. This quiche isn’t just a meal, it’s a moment. One slice and you’ll see why it’s a recipe worth coming back to again and again.