Spinach and Feta Quiche Recipe

Overview

This spinach and feta quiche has a crisp pastry crust and a soft, savory custard filled with tender spinach, tangy feta, garlic, and a little nutty Parmesan. It works well for breakfast, lunch, brunch, or a simple dinner with a fresh salad.

The most important details are removing excess water from the spinach and baking the quiche until the center is set but still has a slight wobble. Letting it rest before slicing gives the custard time to finish setting without becoming dry.

Ingredients

• 1 refrigerated 9-inch pie crust, or 1 unbaked homemade pie crust
• 1 tablespoon unsalted butter or olive oil
• 1 small yellow onion, finely diced, about 1 cup
• 2 garlic cloves, finely chopped
• 10 ounces fresh baby spinach
• 6 large eggs
• 1 cup half-and-half
• 1/2 teaspoon kosher salt, plus more for the spinach water if needed
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup crumbled feta cheese, about 4 ounces
• 1/2 cup finely grated Parmesan cheese, about 1 1/2 ounces

How to make it

1. Prepare the crust. Heat the oven to 375°F. Place the pie crust in a 9-inch pie plate, pressing it gently into the bottom and sides without stretching it. Fold or crimp the edge. Prick the bottom several times with a fork, then line it with parchment and fill it with pie weights or dried beans.

2. Blind-bake the crust. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for 5 to 7 minutes more, until the base looks dry and the edges are just beginning to turn pale golden. If the crust has puffed, press it gently back down with the back of a spoon. Reduce the oven temperature to 350°F.

3. Cook the spinach filling. While the crust bakes, melt the butter in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for 30 seconds, just until fragrant.

4. Add the spinach in handfuls. Cook for 2 to 3 minutes, turning it with tongs, until all the leaves are wilted and there are no raw-looking leaves remaining. Transfer the spinach mixture to a fine-mesh strainer or clean bowl. When cool enough to handle, squeeze it firmly in handfuls until very little liquid comes out, then chop it roughly. This step prevents a watery quiche.

5. Mix the custard. In a large bowl, whisk the eggs, half-and-half, salt, pepper, and nutmeg until the mixture is smooth and evenly blended. Stir in the squeezed spinach and onion mixture, feta, and Parmesan.

6. Fill the crust. Pour the filling into the warm blind-baked crust and spread the spinach and cheese evenly. Set the pie plate on a baking sheet to make it easier to move and to catch any drips.

7. Bake the quiche. Bake at 350°F for 35 to 45 minutes, rotating the pan halfway through if your oven browns unevenly. The edges should look puffed and set, while the center should have a gentle wobble when the pie plate is nudged. If the crust edge browns too quickly, cover it loosely with foil.

8. Rest and serve. Cool the quiche on a rack for at least 15 minutes before slicing. The center will continue to set as it cools. For neat wedges, use a sharp knife and wipe the blade between cuts.

Expert tips

• Use frozen spinach if preferred: Replace the fresh spinach with 10 ounces frozen chopped spinach. Thaw it completely and squeeze it very dry in a clean kitchen towel before adding it to the sautéed onion and garlic.
• Avoid a soggy bottom: Do not skip blind-baking, and make sure the spinach is squeezed until it stops releasing noticeable liquid.
• For a richer filling: Replace the half-and-half with 1 cup heavy cream. The quiche will be softer and richer, so rely on the visual wobble rather than baking until the center is completely firm.
• For a crustless quiche: Grease a 9-inch pie plate well, omit the crust, and bake the filling for about 30 to 38 minutes, until the center is just set. Let it cool for 10 minutes before serving.
• Easy substitutions: Baby kale can replace some or all of the spinach, but cook it until tender and remove any tough stems. Goat cheese can replace the feta, though it gives the filling a creamier, less salty flavor.
• If the filling is still loose: Return the quiche to the oven for 5-minute increments. A cool or underbaked center will jiggle broadly and look wet; a properly baked center will wobble slightly as one piece.

Serving and storage

Serve the quiche warm or at room temperature with a green salad, sliced tomatoes, or roasted vegetables. A crisp vegetable salad with feta and a lemon dressing makes a particularly compatible side; see this vegetable couscous salad recipe for another make-ahead accompaniment.

Refrigerate leftover quiche in a covered container or wrapped tightly within 2 hours of baking. Use it within 3 to 4 days. Reheat individual slices in a 325°F oven or toaster oven for 10 to 15 minutes, until warmed through; microwaving is faster but makes the crust softer. You can also freeze cooled slices, well wrapped, for up to 2 months. Thaw them overnight in the refrigerator and reheat at 325°F until hot throughout.

Frequently asked questions

Can I make spinach and feta quiche ahead of time?

Yes. Bake it up to 1 day ahead, cool it completely, cover it, and refrigerate. Serve it cold, at room temperature, or reheat it in a 325°F oven until warmed through.

Why is my spinach and feta quiche watery?

The usual causes are excess liquid in the spinach or underbaking. Squeeze cooked fresh or thawed frozen spinach very dry, and bake until the edges are set and the center has only a slight wobble.

Can I use frozen spinach instead of fresh?

Yes. Use 10 ounces frozen chopped spinach, thaw it completely, and squeeze out as much water as possible before mixing it with the cooked onion and garlic.

How do I know when quiche is done?

The edges should be puffed and firm, while the middle should tremble gently when nudged. It should not look wet or slosh. The center will become firmer during a 15-minute rest.

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