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4.6 from 27 votes

Spinach Feta Quiche

This Spinach and Feta Quiche has eggs, feta and cheddar cheese, spinach, and tomato for a delicious breakfast or brunch.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6 servings
Course: Breakfast
Cuisine: American

Ingredients

  • 1 unbaked 9" pie crust
  • 6 large eggs
  • 1/4 /4 cup milk or cream
  • 2 tablespoons finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 /2 teaspoon kosher salt
  • 1/4 /4 teaspoon ground pepper
  • 1 cup baby spinach, chopped
  • 1/2 /2 cup shredded cheddar cheese
  • 1/4 /4 cup finely diced tomatoes
  • 1/4 /4 cup crumbled Feta cheese

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. Place your pie crust in a 9" pan and prick with a fork. Blind bake for 10 minutes (see how in notes). If you don't choose to blind bake your crust might shrink off the sides a little.
  2. While crust is baking, in a large bowl, beat the eggs and cream/milk togther. Stir in the rest of the ingredients.
  3. After crust has cooked for 10 minutes, reduce the heat to 350 degrees F and pour in the egg mixture.
  4. Bake for 40-50 minutes or until middle is set and not jiggly. Cover edges of pie crust if they are getting too brown.
  5. Let cool slightly. Cut into slices and serve.

Notes

  • To blind bake your pie crust:
  • Place crust in pie pan and cover with parchment paper or aluminum foil.
  • Fill with pie weights, dried beans, or rice all the way up the sides. 
  • Bake for about 10-12 minutes then remove from oven. Carefully lift the parchment paper/foil out with the weights. 
  • Cook pie for a few minutes uncovered to cook the bottom of the crust.