Spinach and Feta Quiche: Easy Mediterranean Recipe

The custard is exceptionally smooth, providing a delicate backdrop for the vibrant flavors of fresh spinach and crumbled feta. It is a foolproof dish that looks elegant but requires minimal effort to pull together.

Why This Spinach and Feta Quiche Works (Read This Before You Cook)

The secret to a great quiche lies in the ratio of eggs to dairy and the moisture content of your vegetables. This recipe works because we take the time to sauté the spinach, ensuring your crust stays crisp rather than soggy. 

By using a mix of heavy cream and whole milk, we achieve a rich, velvety texture that doesn't feel overly heavy. The feta cheese provides "flavor pops" throughout the slice, meaning you don't need to over-season the egg mixture. It’s a balanced, reliable recipe that yields a golden, fluffy result every single time.

A good quiche starts with understanding its custard. I break down the essentials of how quiche custard actually works.

Ingredients List

• 1 9-inch unbaked pie crust (homemade or store-bought)
• 1 tablespoon olive oil
• 5 ounces fresh baby spinach, roughly chopped
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese (for extra meltiness)
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt (adjust based on the saltiness of your feta)
• 1/4 teaspoon black pepper

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Place your pie crust into a 9-inch pie plate. For the best results, prick the bottom with a fork and blind bake for 8–10 minutes with pie weights, then remove and set aside.
   
   
2. Sauté the Spinach: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach and cook until completely wilted (about 2–3 minutes).
   
   
3. Drain Excess Moisture: This is the most important step! Transfer the cooked spinach to a fine-mesh strainer or use paper towels to squeeze out as much liquid as possible. Excess water will make the quiche soggy.
   
   
4. Whisk the Custard: In a medium bowl, whisk together the eggs, heavy cream, whole milk, nutmeg, salt, and black pepper until the mixture is smooth and well-combined.
   
   
5. Layer the Filling: Spread the drained spinach evenly across the bottom of the pre-baked pie crust. Sprinkle the crumbled feta and shredded mozzarella over the spinach.
   
   
6. Add the Liquid: Carefully pour the egg mixture over the spinach and cheese. Use a fork to gently move the ingredients around so the custard settles into all the nooks and crannies.
   
   
7. Bake: Place the pie pan on a baking sheet (to catch any drips) and bake for 35–40 minutes. The quiche is done when the edges are golden brown and the center is set but still has a very slight jiggle.
   
   
8. Rest and Serve: Allow the quiche to cool for at least 15 minutes before slicing. This resting period allows the custard to fully set for clean, beautiful slices.

Tips & Variations

• Frozen Spinach: You can use frozen spinach if fresh isn't available. Be sure to thaw it completely and squeeze it very dry before adding it to the recipe.
  
  
• Add Protein: For a non-vegetarian version, add cooked crumbled bacon or diced ham to the filling.
  
  
• Crustless Option: To make this lower in carbs, grease a pie dish well and pour the mixture directly in without a crust. Reduce baking time by 5–10 minutes.
  
  
• Cheese Swaps: If you find feta too strong, try using goat cheese for a creamier texture or sharp white cheddar for a bolder bite.

Serving Suggestions

This spinach and feta quiche pairs beautifully with a crisp green salad tossed in a light lemon vinaigrette. If you are serving it for brunch, consider a side of fresh seasonal fruit or roasted breakfast potatoes. For a light dinner, a warm bowl of tomato basil soup makes for a comforting and complete meal. It can be served warm, at room temperature, or even cold the next day.

Frequently Asked Questions

Can I make this quiche ahead of time?
Yes! You can bake the quiche a day in advance and store it in the refrigerator. Reheat slices in a 325°F oven for about 10 minutes to maintain the crust's texture.

Why is my quiche watery?
Watery quiche is usually caused by not draining the spinach well enough or by overbaking the eggs, which causes them to release moisture. Ensure the spinach is dry and pull the quiche from the oven as soon as the center is set.

Can I freeze spinach and feta quiche?
Absolutely. Once fully cooled, wrap the quiche tightly in plastic wrap and foil. It will stay fresh in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.

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