With creamy feta, tender spinach, a flaky crust, and a lightened-up filling, this is a quick and easy Spinach Quiche that welcomes second servings.
Why You’ll Love This Spinach Quiche Recipe
- Master of Flexibility. Quiche is one of the foods I turn to most, especially this spinach quiche (and my Easy Quiche). Few foods can flow so effortlessly between a quick early morning breakfast, lazy Sunday brunch, light-yet-satisfying weekday lunch, AND family dinner.
- 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).
- Healthy AND Delicious. As with my Broccoli Quiche and Pesto Quiche, this 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 The Best Spinach Quiche
- 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. With iron, vitamin K, vitamin A, vitamin C, folate, and calcium, spinach packs this quiche with a plethora of nutrients and pairs perfectly with the sweet leeks and tangy feta. (For an extra serving of greens, serve the quiche with small glasses of Blueberry Spinach Smoothie.)
- Leeks. A mild, sweet onion, leeks lend themselves to a variety of dishes. In this healthy spinach quiche, 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. Lends the filling just the right amount of rich and creamy cheese goodness.
- Eggs. A combination of whole eggs and egg whites makes this one of the loveliest quiches I’ve ever tasted. It’s light but has enough heft not to be mistaken for an Egg White Frittata.
- Greek Yogurt. My swap that turns this typically decadent brunch recipe into a healthy spinach quiche without heavy cream. The Greek yogurt cuts fat and calories while keeping 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.
- Blind 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!
- Gluten Free Spinach Quiche. You can make this spinach quiche gluten free by using your favorite store-bought gluten-free pie crust or homemade recipe.
- Spinach Quiche without Leeks. If you’re not a fan of leeks, you can simply omit them from the recipe. For added flavor, saute the spinach with a few cloves garlic instead.
- Spinach and Mushroom Quiche Recipe. Add some cooked, chopped mushrooms with the spinach and leeks. If your sauteed mushrooms are liquidy, blot them dry first. (Try my Sautéed Mushrooms.)
- Roasted Garlic Spinach Quiche. Add a few cloves of chopped Roasted Garlic with the spinach and leeks.
- Ham Spinach Quiche. Add some diced, cooked ham with the spinach and leeks.
- To Store. Refrigerate leftover quiche in an airtight container for up to 3 days.
- To Reheat. Rewarm quiche in a pie dish in the oven at 350 degrees F or in the microwave until heated through.
- To Freeze. Spinach quiche can be frozen. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
- To prep ahead, saute 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 and store it (covered in aluminum foil or plastic wrap) 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.
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. Hash Brown Casserole, 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, French Toast Sticks, or Baked French Toast.
- Salad. An Arugula Salad or Spinach Strawberry Salad with Balsamic Poppy Seed Dressing would be a delightful fresh side dish if you’re serving spinach quiche for dinner or lunch.
Recommended Tools to Make this Recipe
- Everyday Skillet. For sautéing the leeks and spinach before filling the quiche crust.
- 9-inch Pie Dish. I love this pie plate for savory quiche recipes and sweet pie recipes, like my Grammy’s Lemon Cream Pie.
- Mini Whisk. This little whisk is not only cute as a button, but it’s functional too. I never knew I needed a tiny whisk in my life until I purchased one.
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.
- Dress it Up. We’ve found this quiche to be a stunner all on its own, but you can certainly dress it up with toppings for an even more elevated look. Try crumbled, cooked bacon, fresh herbs, slices of fresh tomatoes, or chopped green onions.
- 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
- 3/4 cup non-fat milk
- 1/4 cup plain non-fat Greek yogurt
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup reduced-fat feta cheese crumbled (4 ounces)
- 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.
- 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.
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Frequently Asked Questions
A few things can cause a quiche to be 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.
Parbaking (or blind-baking) the pie crust BEFORE adding the filling is key to preventing your quiche from developing a dreaded soggy bottom.
Getting the ratio of the filling just right is key to a great quiche. This means using the proper ratio of eggs to milk to get that perfect light, custardy texture AND using just the right amount of mix-ins that feel substantial but don’t overpower the eggs. Blind-baking the crust to avoid a soggy bottom is also critical to baking a good quiche.
I haven’t tried making this specific recipe without a crust, but I do think you could adapt my Crustless Quiche recipe to match the flavor profile of this quiche.
To keep the quiche from becoming watery, spinach should be cooked before adding it to quiche. Cooking the spinach first allows it to release some of its liquid and build flavor. In general, you should pre-cook vegetables for quiche to get a richer flavor and ensure the quiche is not soggy or watery.