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Spinach and Feta Quiche
5 from 24 votes

Spinach and Feta Quiche

This Spinach and Feta Quiche uses a buttery pie crust filled with sautéed spinach, aromatic onion, and garlic, enriched by crumbled feta cheese and a custard of eggs and cream. The mix of fresh spinach and salty feta creates a balanced flavor profile, while dried thyme infuses subtle earthiness. Baking results in a tender, golden crust with a creamy, savory filling suitable for breakfast, brunch, or light meals.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 slices
Calories: 253 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 (9 inch) pie crust dough homemade or store bought
  • 2 tablespoons butter unsalted
  • 1/2 large white onion diced
  • 1 teaspoon garlic or finely minced garlic, paste
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper ground
  • 1/2 teaspoon thyme dried
  • 8 cups spinach washed and spun dry, fresh
  • 1/2 cup feta cheese
  • 5 egg
  • 1/2 cup heavy cream

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and spray a pie pan or a removable bottom tart pan with non-stick spray.
  2. Place the pie crust dough on the pan and cut the excess dough from the around the edges if using a tart pan. If you are using a pie pan, pinch the edges around the edges of the pan.
  3. Poke holes in the bottom of the crust using a fork then place some parchment paper in the middle along with some pie weights or uncooked regular beans and bake for 10 minutes.
  4. Remove the pan from the oven and remove the parchment paper and beans and bake for another 5 minutes, or until crisp, but still pale in the center.
  5. Remove the pan from the oven and set aside to cool for 10 minutes.
  6. In the meantime, heat the butter in a medium pan over medium heat and add the onion. Cook until the onion becomes translucent, then add the garlic, salt, pepper and thyme and cook for an additional minute or so, or until the garlic becomes fragrant.
  7. Add the spinach and cook for 2-3 minutes, or until the spinach has reduced significantly. (You may need to add the spinach in batches if your pan is really small.) Remove the pan from the heat and drain the excess liquid from the spinach.
  8. Spoon the spinach mix onto the pie crust in an even layer then add the feta in an even layer on top.
  9. In a medium size bowl, whisk the eggs and heavy cream together then pour it over the spinach and feta mix.
  10. Bake for 35 to 45 minutes, or until the edges have puffed up and the top has turned a light golden color.
  11. Remove the pan from the oven and let the quiche cool for 10 minutes before slicing and serving.

Notes

  • Leftover quiche can be stored refrigerated in an airtight container for up to 4 days.
  • Spinach can be substituted with kale or other leafy greens as desired.
  • Heavy cream can be replaced with whole milk for a lighter texture.
  • Feta cheese may be swapped for cheeses like white cheddar, Gruyère, Swiss, or goat cheese to vary flavor.
  • Nutritional values may vary depending on the type of pie crust used.

Nutrition Information

Calories 253kcal (13%) Carbohydrates 3g (1%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 10g (50%) Cholesterol 139mg (46%) Sodium 595mg (25%) Potassium 236mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 3307IU (66%) Vitamin C 9mg (10%) Calcium 103mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 253

% Daily Value*

Calories 253kcal 13%
Carbohydrates 3g 1%
Protein 6g 12%
Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 139mg 46%
Sodium 595mg 25%
Potassium 236mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 3307IU 66%
Vitamin C 9mg 10%
Calcium 103mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.