Spinach and Feta Quiche: The Ultimate Spinach and Feta Quiche Recipe

Introduction to Spinach and Feta Quiche

Spinach and feta quiche is a delightful dish that combines the flavors of fresh spinach with creamy feta cheese, all encased in a flaky crust. Perfect for brunch, light dinners, or even as a snack, this quiche is not only tasty but also packed with nutrients. Whether you’re a seasoned cook or just starting your culinary adventure, this recipe is easy to follow and will impress your family and friends.

A Personal Story Behind My Spinach and Feta Quiche Journey

I remember the first time I tried spinach and feta quiche at a quaint little café. The combination of flavors was unlike anything I had tasted before, and it quickly became one of my favorite dishes. Over the years, I’ve experimented with various ingredients and techniques, and I’m excited to share this tried-and-true recipe with you. It’s a dish that brings back fond memories and is sure to create new ones at your dining table.

What Makes This Spinach and Feta Quiche Recipe Special?

What sets this spinach and feta quiche apart is its wonderful balance of flavors and textures. The sautéed onions add sweetness, while the fresh spinach contributes a vibrant green color and a healthy dose of vitamins. The feta cheese brings a tangy creaminess that elevates the dish to a whole new level. Plus, it’s incredibly versatile—feel free to add other ingredients like mushrooms or cooked beef for added flavor and heartiness. This quiche can be enjoyed warm or at room temperature, making it perfect for any occasion.

The Full Spinach and Feta Quiche Recipe

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced (about 1 cup)
• 6 ounces fresh baby spinach leaves
• Salt and pepper to taste
• 4 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 cups whole milk
• 1/2 cup feta cheese (reserve a little for garnish)
• 1/2 cup cherry or grape tomatoes, halved
• Fresh basil leaves (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate) with cooking spray or a little olive oil.
3. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and sauté until softened, about 3-4 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in the fresh baby spinach leaves and cook until just wilted, which should take about 2-3 minutes. If your skillet is small, you may need to do this in batches. Season with salt and pepper to taste, then set aside to cool for 5 minutes.
5. In a large bowl, whisk together the 4 large eggs, 1/2 cup all-purpose flour, and 1/2 teaspoon baking powder until smooth. Gradually whisk in the 1 1/2 cups whole milk, then fold in the cooled spinach-onion mixture. Mix well.
6. Pour the egg mixture into the prepared quiche pan. Sprinkle the 1/2 cup of feta cheese on top.
7. Arrange the halved cherry or grape tomatoes on top of the quiche, pressing them gently so they are just visible on the surface.
8. Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are golden brown and pulling away from the pan. Tip: Check for doneness by inserting a knife into the center; it should come out clean.
9. Allow the quiche to cool for 10 minutes before slicing.
10. Garnish with the reserved feta and fresh basil leaves, if desired. Serve and enjoy!

Serving Suggestions and Variations for Spinach and Feta Quiche

This spinach and feta quiche can be served on its own or alongside a fresh salad for a complete meal. It’s also delicious with a dollop of sour cream or Greek yogurt on top. For variations, consider adding cooked beef, sautéed mushrooms, or even some chopped peppers for an extra kick. This quiche can be made ahead of time and stored in the refrigerator, making it a great option for meal prep.

Frequently Asked Questions About Spinach and Feta Quiche

Can I make this quiche ahead of time?
Yes, you can prepare the quiche a day in advance and store it in the refrigerator. Just reheat it in the oven before serving.
What can I serve with this quiche?
This quiche pairs wonderfully with a light salad, roasted vegetables, or even some crusty bread.
Can I freeze quiche?
Yes, you can freeze the quiche before baking. Wrap it tightly and store it in the freezer for up to three months. Thaw in the refrigerator before baking.

Spinach and Feta Quiche

A delicious quiche filled with fresh spinach and tangy feta, perfect for brunch or a light dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 200 kcal

Equipment

• 10-inch quiche or tart pan Can use a deep dish pie plate as an alternative.

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil
• 1 onion diced (about 1 cup)
• 6 ounces fresh baby spinach leaves
• Salt and pepper to taste
• 4 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 cups whole milk
• 1/2 cup feta cheese reserve a little for garnish
• 1/2 cup cherry or grape tomatoes halved
• Fresh basil leaves optional, for garnish

Instructions

 

• Preheat your oven to 400°F (200°C).
• Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate) with cooking spray or a little olive oil.
• In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and sauté until softened, about 3-4 minutes. Tip: Stir occasionally to prevent burning.
• Stir in the fresh baby spinach leaves and cook until just wilted, which should take about 2-3 minutes. If your skillet is small, you may need to do this in batches. Season with salt and pepper to taste, then set aside to cool for 5 minutes.
• In a large bowl, whisk together the 4 large eggs, 1/2 cup all-purpose flour, and 1/2 teaspoon baking powder until smooth. Gradually whisk in the 1 1/2 cups whole milk, then fold in the cooled spinach-onion mixture. Mix well.
• Pour the egg mixture into the prepared quiche pan. Sprinkle the 1/2 cup of feta cheese on top.
• Arrange the halved cherry or grape tomatoes on top of the quiche, pressing them gently so they are just visible on the surface.
• Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are golden brown and pulling away from the pan. Tip: Check for doneness by inserting a knife into the center; it should come out clean.
• Allow the quiche to cool for 10 minutes before slicing.
• Garnish with the reserved feta and fresh basil leaves, if desired. Serve and enjoy!

Notes

For added flavor, consider mixing in some cooked beef or sautéed mushrooms. This quiche can be served warm or at room temperature, making it perfect for brunch or a light dinner.

Keyword Spinach and Feta Quiche Recipe