Spinach Feta Quiche with Flakey Phyllo Crust

Thanks to a triple-threat combination of mimosas, girl time, and light but fully-flavored recipes like today’s Spinach Feta Quiche with Phyllo Crust, I’m steadily becoming a brunch person.

Phyllo dough crust is the secret to making this impressive Spinach Feta Quiche. Perfect for a Sunday brunch! @wellplated

I know, I know—who doesn’t like brunch, that all-encompassing wonder meal, where it’s equally permissible to order a stack of sticky, syrupy French toast as it is a plate of smothered biscuits, bacon, and eggs? Where drinking at 11 a.m. is both welcome and encouraged? Where sweatpants are socially acceptable at all times?

Answer: a plain-Jane oatmeal lover who gets grouchy if she hasn’t had at least two slices of peanut butter toast and a cup of coffee by 8:30 a.m. Guilty.

It’s not that I don’t enjoy brunch food—after all, who can resist a cheesy, flakey-crusted quiche or pile of fluffy pancakes?—or the brunch atmosphere. Some of my favorite moments with friends are long, lazy weekend brunches, where we chat into the afternoon and take turns going back for just one more waffle, despite swearing that we were full two servings ago.

Brunch is also how I’ve gotten to know a wonderful group of women here in Milwaukee.

A simple and beautiful Spinach Feta Quiche. The phyllo dough crust is easy and impressive! @wellplated

One of the biggest blessings over the past few months is the friends I’ve made through a local women’s organization. We all joined because we share a passion for community involvement, and it turns out that we have another love in common too: food.

We’ve met for brunch at restaurants around town, but my favorite of our gatherings are the casual meals members have hosted in their homes. We’ve treated each other to dishes that range from Chinese New Year dumplings to fondue, but lazy weekend brunches are hard to beat, especially when the menu includes Spinach Feta Quiche.

One of my favorite things about quiche is its flexibility. In winter, I use roasted veggies to make a hearty Sweet Potato Goat Cheese Quiche; in summer, bright Pesto Quiche is on the menu, and for spring, I love using leeks.

This Spinach Feta Leek Quiche is easy to make and will impress your guests! @wellplated

A mild, sweet onion, leeks lend themselves to a variety of dishes. Quiche is one of the most classic, a dynamite pairing for which we owe a debt of gratitude to the French. Sautéed leeks melt beautifully into a fluffy quiche filling, where their gentle flavor shines.

I chose to pair the leeks with spinach and feta cheese. The spinach enhances the leek’s soft spring flavor, and the feta makes the filling rich, creamy, and lightly salty.

A simple and delicious Spinach Feta Quiche with Leeks. Perfect for Sunday brunch! @wellplated

Although spinach, feta, and leeks are a fairly timeless quiche combination, what makes this Spinach Feta Quiche unique is the crust. In place of regular pie crust, I layered sheets of phyllo dough, the impossibility flakey, ethereal pastry that’s used in classic Greek dishes like baklava and spanakopita.

I loved the light, airy crunch of the flakey phyllo dough against the creaminess of the spinach feta quiche filling, as well as the rustic, ruffled edges the phyllo sheets create.

I also loved not having to make a pie crust. Phyllo dough sheets come ready-made in freezer section (easy!), but taste and look special and homemade.

Spinach Feta Quiche is also perfect for adding to a larger spread, such as Easter brunch. It’s pretty enough to stand alone, but lean enough to allow you to fill your plate with other dishes too. Thanks to a filling that’s made with Greek yogurt instead of heavy cream and extra egg whites, this Spinach Quiche is one of the lightest, loveliest quiches I’ve ever tasted.

Impress your guests with this beautiful Spinach Feta Quiche. @wellplated

Spoken with authority by a brunch convert: this stunning Spinach Feta Quiche is an ideal addition to your next get together with the girls, a special family weekend, or a holiday feast. It also happens to pair beautifully with a mimosa, a combination I can heartily endorse as tested and approved!

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Spinach Feta Quiche with Flakey Phyllo Dough Crust

A light and creamy Spinach Feta Quiche that’s the perfect addition to any brunch. Phyllo dough is the secret to its ultra flakey crust!

Yield: Serves 6

Prep Time: 45 minutes

Ingredients:

For the Spinach Feta Quiche Filling

  • 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 (4 ounces) crumbled reduced fat feta cheese

For the Phyllo Dough Crust

  • 4 tablespoons unsalted butter, melted
  • 10 phyllo sheets, thawed, cut to be 12 inches on one side (the other side may be shorter depending upon the brand you purchase)

Directions:

  1. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium high heat. Add the leeks and sauté 5 minutes, until tender. Add the spinach and sauté 2 minutes. Remove from heat and set aside.
  2. In a large bowl, whisk together the eggs, egg whites, milk, Greek yogurt, salt, and pepper. Set aside.
  3. Melt the butter in a small saucepan or microwave safe bowl. Brush a 9-inch pie plate or straight-sided skillet with melted butter. Unroll the phyllo sheets in a stack, trim as needed, the cover the stack with a damp kitchen towel. Place 1 sheet of phyllo in the pie plate and brush with more butter. Continue layering the phyllo sheets in so that they form overlapping circles, brushing each layer with more butter as you go. Keep the pile covered as you work with each sheet so that the phyllo does not dry out and become brittle. Transfer the pie plate to a rimmed baking sheet.
  4. 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 on the pan for 45 to 55 minutes, until eggs are set in center and puffed slightly and the phyllo is golden brown. Let the quiche cool on a wire rack for 10 minutes. Slice and serve warm or at room temperature.
All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 slice (of 6)

  • Amount Per Serving:
  • Calories: 226
  • Total Fat: 9g
  • Saturated Fat: 2g
  • Cholesterol: 131mg
  • Sodium: 544mg
  • Carbohydrates: 16g
  • Fiber: 1g
  • Sugar: 6g
  • Protein: 20g

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

19 comments

  1. 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!

  2. Seriously, don’t get between me and my caffeine + peanut butter toast in the morning. I get SO grumpy! It’s so wonderful to be able to have friends who love food as much as you! This quiche is beautiful, Erin!

  3. This looks gorgeous, what a great lunch/brunch idea!  Pinning and sharing!

  4. That is one gorgeous breakfast!

  5. haha I will confess that whenever I brunch I totally eat breakfast before I go! Otherwise I am wayyyy too cranky! This quiche looks awesome – spinach and feta is just the best!

  6. That flaky phyllo crust looks incredible! All my brunch dreams are coming true- spinach and feta is one of my favorite flavor combos :)

  7. I’m not much of a brunch person either for the same reason you mentioned…11:00 and I’m ready for lunch! But I could totally get after brunch if this quiche was being served. Looks delicious! I love the Greek yogurt addition! 

  8. I love the idea of using phyllo dough for the crust! Question, though – do you feel like all of the filling still sets well even using low-fat everything? I always worry my fillings will be too runny when I do that.

  9. A big thank you for sharing your recipes. I’m training really hard in the gym and eat all the time. I’m constantly on the look out for easy to make high in protein  low in fat recipes. Looking forward trying this one. Vinny from UK

  10. How many phyllo sheets are you suppose to use? Ive never used it before.

  11. 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.

  12. Hi, just put it in the oven. Really hoping it turns out! Smells great.
    Thanks,
    Beth

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