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, or even bite-sized Mini Quiches.)
- 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
Video
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!
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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.
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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