With creamy feta, tender spinach, a flaky crust, and fluffy egg filling, this easy Spinach Quiche is the kind of brunch recipe that welcomes second servings.
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Why You’ll Love This Spinach Quiche With Feta Recipe
- Master of Flexibility. Ah, spinach quiche. Few foods can transition so effortlessly between early morning breakfast, lazy Sunday brunch, light-yet-satisfying weekday lunch, AND family dinner. (Try this Easy Quiche Recipe too.)
- It Will Rise to the Occasion. This stunning spinach feta quiche is an ideal addition to your next social gathering, a special family weekend, or a holiday feast. It’s pretty enough to stand alone but lean enough to allow you to fill your plate with other dishes too (like a side of Fruit Salad and Baked Bacon).
- Delicious and Packed With Protein. As with my Broccoli Quiche and Pesto Quiche, this spinach quiche recipe bridges the gap between nutritious and delicious. It’s loaded with vegetables and protein-packed eggs and Greek yogurt. Thanks to creamy feta and flaky crust, it tastes like more of an indulgence than it is.
5 Star Review
“This recipe is delightful. My picky eaters even loved it.”
— Mary —
How to Make Spinach Quiche
The Ingredients
- Pie Crust. You can make a homemade crust (I love this easy Whole Wheat Pie Crust and Oil Pie Crust) or keep it simple with a store-bought crust.
- Spinach. Pairs perfectly with the sweet leeks and tangy feta. Let spinach shine for breakfast and dinner when you serve Spinach Pasta.
- Leeks. Sautéed leeks melt beautifully into a fluffy egg filling, where their gentle flavor shines. Check out my guide on how to cut and clean leeks.
- Feta. If you don’t enjoy feta, you could swap it for goat cheese, Swiss cheese, or mozzarella.
- Eggs. A combination of whole eggs and egg whites makes this one of the loveliest quiches I’ve ever tasted.
- Greek Yogurt. A swap for heavy cream that keeps the custard filling rich and moist.
- Milk. You can use any kind you like. I opt for nonfat, but low-fat or whole milk also work. For a super rich quiche, use half-and-half.
The Directions
- Bake the Crust. Bake until lightly golden, remove, and let cool.
- Sauté the Vegetables. Cook until the spinach has just wilted.
- Whisk the Egg Mixture. Make sure to use a bowl that’s big enough for whisking.
- Assemble the Quiche. Add the spinach mixture and feta.
- Bake. Pour in the egg mixture. Bake spinach quiche at 350 degrees F for 45 to 55 minutes. ENJOY!
Recipe Variations
- Make It Gluten-Free. You can make this spinach quiche gluten-free by using your favorite store-bought gluten-free pie crust or a homemade recipe. Or, use this Crustless Quiche for inspo and skip the crust altogether.
- Add Mushrooms. Add Sautéed Mushrooms with the spinach and leeks.
- Use Roasted Garlic. Add a few cloves of chopped Roasted Garlic with the spinach and leeks for a richer flavor.
- Make It Meaty. Add some diced cooked ham with the spinach and leeks.
Meal Prep Tips
- To prep ahead, sauté the spinach and leeks up to 1 day in advance and store in the refrigerator overnight.
- Prebake the crust up to 3 days in advance, and store it in the refrigerator until ready to fill and bake.
- You can also prepare the entire quiche ahead of time. Bake as directed, cover it with aluminum foil or plastic wrap, and refrigerate up to 1 day in advance, or freeze it for up to 3 months. If frozen, let thaw overnight in the refrigerator before reheating.
What to Serve With Spinach Quiche
- Bacon. A bacon spinach quiche combo is sure to be a hit! You can’t go wrong with a side of crispy Air Fryer Bacon.
- Hash Browns. Cauliflower Hash Browns and Sweet Potato Hash Browns would be tasty with this spinach quiche recipe.
- French Toast. For a major crowd-pleaser, try pairing this quiche with Overnight French Toast or French Toast Sticks.
- Salad. An Arugula Salad would be a delightful fresh side dish if you’re serving spinach quiche for dinner or lunch.
Recipe Tips and Tricks
- Use Fresh Spinach. I recommend avoiding frozen spinach for this recipe, as it will release more liquid and might cause the quiche to be watery. This recipe shows how to cook spinach without it getting soggy, so it will also hold up better (and taste better!) during baking than frozen.
- Prebake the Crust. Whatever you do, don’t skip the blind baking step! If the crust isn’t pre-baked, it’s much more likely to become soggy on bottom. We want the crust to be flaky and crisp instead.
- Keep It From Being Watery. With a spinach quiche, not sautéing the spinach properly before adding it to the quiche can cause excess water to be released from the leaves while baking. Overcooking the eggs can also make a quiche watery. Eggs contain proteins that coagulate in the oven to make the quiche set. However, when overcooked the proteins will begin to force water out of the eggs and make the quiche watery.
Spinach Quiche
Prep: 30 minutes
Cook: 50 minutes
Total: 1 hour 35 minutes
Servings: 6 servings
Serve this easy spinach quiche for breakfast, brunch or dinner—any time of day it will be a hit thanks to a flaky crust and lots of feta!
email me the recipe!
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Ingredients
- 1 Whole Wheat Pie Crust or your favorite pie crust dough
- 1 tablespoon extra-virgin olive oil
- 1 cup leeks white and light green parts only (about 1 small leek)
- 3 cups fresh baby spinach
- 4 large eggs
- 2 large egg whites
- ¾ cup non-fat milk
- ¼ cup plain non-fat Greek yogurt
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup reduced-fat feta cheese crumbled (4 ounces)
Instructions
- Parbake the crust: Preheat the oven to 350°F. Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to an ungreased 9″ pie dish. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Bake until the crust is lightly golden, 10 to 15 minutes. Set aside to cool.
- Prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the leeks and sauté for 5 minutes, until tender. Add the spinach and sauté for 2 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, egg whites, milk, Greek yogurt, salt, and pepper. Set aside.
- Spoon the spinach and leek mixture into the bottom of the crust, then sprinkle the feta over the top.
- Gently pour in the egg mixture.
- Bake the quiche for 45 to 55 minutes, until eggs are set in the center and puffed slightly and the crust is golden brown. Let the quiche cool on a wire rack for 10 minutes. Slice and serve warm or at room temperature.
Video
Notes
- TO MAKE AHEAD: Sauté the spinach and leeks up to 1 day in advance and store in the refrigerator overnight. Prebake the crust up to 3 days in advance, and store it in the refrigerator. You can also prepare the entire quiche ahead of time. Bake as directed and store it, covered, in the refrigerator up to 1 day in advance, or freeze it for up to 3 months. If frozen, let thaw overnight in the refrigerator before reheating.
- TO STORE: Refrigerate leftover quiche in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm quiche in a pie dish in the oven at 350°F or in the microwave until heated through.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to. 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1slice (of 6)Calories: 341kcalCarbohydrates: 25gProtein: 21gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 146mgPotassium: 842mgFiber: 4gSugar: 5gVitamin A: 11583IUVitamin C: 35mgCalcium: 201mgIron: 5mg
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Hi Erin. I can’t wait to try this quiche. It sounds delicious!! I was just wondering, though, will the phyllo crust hold up when you cut the quiche up to serve it? Thanks
Great question Jeannie! The crust cuts surprisingly well. I was a little worried it would be a mess when I was testing the recipe, and while some does break off, it holds together fairly well. The few broken flakes we just ate by themselves :) They are so yummy!
This looks gorgeous, what a great lunch/brunch idea! Pinning and sharing!
How many phyllo sheets are you suppose to use? Ive never used it before.
Hi Kate! Details in the recipe ingredient list :) You’ll need about 10 sheets. One pack from the freezer section should be plenty.
Just came across this delish recipe. Could this be made ahead of time? Either partially cook, keep in refg and finish baking the next day?
Hi Amy, I haven’t tried making this one ahead. Standard quiche works really well to make ahead (I offer some tips here). The phyllo is pretty fragile though, so I think that it be more likely to break and is probably better to make day of. If you’d like to fully bake and freeze the quiche, I’d use a standard pie crust. Hope that helps!
Erin,
You are such a doll to reply so quickly, thank you so much. I look forward to following your blog and trying your delicious recipes.
Thank you for a wonderful recipe, Erin!! My husband and I aren’t a fan of anything onion related, so I left out the leeks and sauteed the spinach with a couple of cloves of garlic instead and it was soooo delicious. The texture of the filling was simply perfect, good call on the Greek yogurt! :) I’m already thinking about when I can make this again… soon!
Kristin, I’m happy to hear the recipe was a winner! Thanks so much for sharing your review and tweaks!
Had this at a friends house today. Had to find the recipe and make it for myself. She gave me leftovers, so will have to wait a few days. But, believe me I’ll add this to my regular specialty dishes when I go to a special event where I’m asked to bring a main/side dish
Frank, I’m glad to hear the recipe was a hit! Thank you for taking the time to leave this awesome review!
I’ve never worked with phyllo dough (although I’ve eaten my fair share of Spanakopita). So my question is 1) do you have a favorite brand and size? I’ve seen 2 sizes (14″x18″ & 12″x17″). Thank you. Can’t wait to make this.
Jill, I don’t have a strict preference for either. I think either size will work for this. Maybe the 14×18 so it fits over the pie dish more easily? If you try it, I’d love to hear how it goes!
I posted a pic on Twitter. This recipe is delightful. My picky eaters even loved it. I did add garlic to spinach mixture, and oregano to the egg mixture. Very savory. I look forward to trying more recipes! My husband is a veg , so any recommendations would be appreciated!
I’m so happy that you enjoyed the recipe, Mary! Thank you for sharing this kind review! I’d recommend checking out my vegetarian recipes for other ideas.
If I have plain yogurt and not Greek yogurt ? Do I need to reduce the milk liquid down? Looking forward to make the recipe
Hi Faye! I’ve only tested the recipe with Greek yogurt, but I think regular yogurt would work fine as a swap. I hope you enjoy the recipe if you try it!
Could you just add extra spinach if you’re not fond of leeks?
Hi Tracy! Another reader has made this exact change with success. I hope you enjoy it too!
This sounds delicious! Could some kind of meat be added like chopped bacon or sausage?
Hi Kisha! I haven’t tried it with this quiche recipe but have with others, so it should work. If you decide to experiment, let me know how it goes!
Delicious! My new fav 😁
Hi Cassandra! So glad you enjoyed the recipe! Thank you for this kind review!
Made this for post holiday gathering for a vegetarian option for guests – did the spinach / mushroom /garlic combo ( as didn’t have leeks). Topped with green onions as mentioned – even the non vegetarians enjoyed!! Only complaint was should have made 2 !!! So delicious !!! Will definitely make again! And the ability to prep stages in advance helped to manage the menu for the day with the multiple food prep required
Yay! So glad you enjoyed it!
It was so good that we ate the whole thing for brunch yesterday and my husband requested to make another one today for breakfast! I added some leftover sauteed mushrooms and ham for the second time. The options are endless! Seriously, so good!! Thank you for this recipe.
Great to hear, thank you Cleo!
Totally delicious and easy recipe. Made this and added just a few extra things that we had on hand and it was delicious. Will definitely make this again as my entire family loved it.
Perfect! Thank you Lauren!
This quiche is a definite hit! I made this recipe last night and it was fantastic. I love the flavor of the spinach and the feta cheese together. I am excited to have found out about your recipes and plan on trying others. Thank you!
Great to hear, so glad you enjoyed it Chloe!
Should specify deep dish crust required :(
Hi Ck! It’s not required for this recipe, but can be used. Hope you enjoyed the quiche!
Loved this quiche! Great to get protein and veggies in one meal and it tasted great. Will be making it again.
Great to hear! Thank you Christina!