Spinach and Feta Quiche Recipe

This Spinach and Feta Quiche is my go-to for any brunch that needs a guaranteed “wow.” It’s a savory pie with a melt-in-your-mouth thyme pastry, creamy filling, and a glorious combo of fresh spinach and tangy feta. Both comforting and elegant, this quiche is proof that even everyday ingredients can create something truly special.

Ingredients You’ll Need

One of the things I adore about making Spinach and Feta Quiche is just how each ingredient matters. From the golden, buttery crust to the lush, creamy filling, these simple elements come together in perfect harmony to yield a show-stopping quiche every time.

• Plain/All-Purpose Flour: The foundation of our crisp, tender pastry—use a little extra for dusting your counter too.
• Salted Butter: Super cold, cubed butter is the secret to a beautifully flaky crust—if you opt for unsalted, give your flour a pinch of salt.
• Egg Yolks: These make the pastry extra rich while helping everything come together smoothly.
• Chilled Water: Keeps your dough cool and easy to work with; cold is the name of the game!
• Fresh Thyme Leaves: Adds an herby perfume that makes the crust feel extra special.
• French Shallots: Gently sweet, these add subtle depth to the filling—if you don’t have shallots, a mild onion will work in a pinch.
• Olive Oil: Used for sautéing the spinach and shallots, bringing everything together with silky flavor.
• Fresh Spinach: The undeniable star of the dish, adding earthy flavor and gorgeous green speckles throughout the quiche.
• Garlic: Lends a gentle kick that brightens the filling (mince it nice and fine for best results).
• Eggs: Whole eggs are the backbone of the luscious, custardy filling.
• Feta Cheese: Crumbled generously for creamy pockets and that signature salty, tangy pop.
• Double/Heavy Cream: Creates a rich texture that’s silky-smooth, not rubbery, in every slice.
• Nutmeg: Just a pinch elevates the custard with warm, aromatic undertones.
• Sea Salt & Freshly Cracked Black Pepper: Just enough to tie all the flavors together!

Variations

Spinach and Feta Quiche is made for improvisation! Don’t be afraid to swap in different greens, add more veggies, or try alternative cheeses depending on what’s in your fridge and what your tastebuds crave.

• Spinach Swap: Use baby kale, swiss chard, or a mix of leafy greens instead of (or alongside) spinach for a slightly different flavor and texture.
• Extra Veggies: Add sautéed mushrooms, roasted bell peppers, or sun-dried tomatoes for more color and taste.
• Cheese Twist: Replace part of the feta with goat cheese for more tang, or add a sprinkle of sharp cheddar for extra richness.
• Gluten-Free Option: Use your favorite gluten-free shortcrust pastry to make the quiche accessible to everyone at your table.

How to Make Spinach and Feta Quiche

Step 1: Prepare the Pastry Dough

Start by sifting your flour into a mixing bowl and cutting in the cold butter with two knives or your fingertips—you want a crumbly, sand-like texture. Stir in thyme leaves for that wonderful herby note. Next, whisk together the egg yolks with chilled water, and add it gradually to bring the dough together. Form it into a ball, wrap, and let the pastry chill in the fridge for 20–30 minutes. This solidifies the butter, setting you up for a beautifully flaky crust.

Step 2: Blind Bake the Crust

Roll out the chilled pastry on a floured surface, then gently fit it into your pie dish. Trim off the excess and line the crust with parchment and ceramic baking beans (or dried beans). Bake until the crust is pale and set, patch up any cracks, and give it a few more minutes to firm up—this keeps it sturdy once you add the creamy filling and prevents sogginess.

Step 3: Prepare the Filling

While the pastry bakes, slowly cook the shallots in olive oil until they’re melty and golden, then stir in the garlic for that irresistible aroma. In a separate pan, wilt your spinach in olive oil, working in batches if needed, and squeeze out all the excess moisture (this will keep your filling from being watery later on).

Step 4: Mix the Custard

In a bowl, whisk together the eggs and cream. Stir in most of the crumbled feta, along with a touch of nutmeg, salt, and black pepper. The mixture should be creamy, flecked with cheese, and gently seasoned—it’s the foundation for your silky filling.

Step 5: Assemble and Bake

Scatter the cooked shallots over the pastry base, sprinkle with remaining feta, and arrange the spinach evenly on top. Carefully pour over the custard so it fills all the spaces but doesn’t spill over the sides. Lower the oven temperature, bake the quiche until just set, and watch as it turns golden and puffs up beautifully!

Step 6: Cool and Serve

Let your Spinach and Feta Quiche cool for a few minutes before removing it from the dish (or serve straight from the tin). It slices perfectly when slightly warm or at room temperature, showcasing those emerald flecks of spinach and creamy pockets of feta in every wedge.

How to Serve Spinach and Feta Quiche

Garnishes

I love to sprinkle my Spinach and Feta Quiche with extra fresh thyme, a shower of chives, or even some finely chopped dill for a pop of color. A touch of lemon zest just before serving adds sparkle and brightness, balancing the richness of the filling beautifully.

Side Dishes

This quiche shines alongside a simple side salad—think peppery arugula, crisp cucumbers, or cherry tomatoes tossed in a punchy vinaigrette. For a heartier spread, add roasted potatoes, a fresh fruit salad, or even a bowl of homemade soup for a full-fledged brunch.

Creative Ways to Present

Serve your Spinach and Feta Quiche as elegant wedges on a cake stand for parties, or cut into small squares for cocktail-hour bites. For picnic lunches, wrap individual slices in parchment—it’s sturdy, tidy, and even more flavorful when enjoyed outdoors!

Make Ahead and Storage

Storing Leftovers

Leftover quiche is a lifesaver for busy weekdays! Slice and store any cooled leftovers in an airtight container in the refrigerator—the taste only improves overnight, and it will keep well for up to three days.

Freezing

While Spinach and Feta Quiche can technically be frozen, I recommend enjoying it fresh for the very best texture. Freezing can sometimes lead to a watery crust and a slightly rubbery filling, but if you must freeze, wrap slices tightly in foil and defrost in the fridge before reheating.

Reheating

To reheat, simply pop a slice in a 160°C (325°F) oven for 10–12 minutes, or until warmed through. For busy mornings, even a few seconds in the microwave will do the trick—just use short bursts to avoid drying out the filling.

FAQs

Final Thoughts

If you’re looking to treat yourself or loved ones to a brunch that feels fancy but is secretly easy, make this Spinach and Feta Quiche part of your plans. It’s sure to become a kitchen favorite that you’ll turn to again and again. Happy baking, and don’t forget to savor every delicious bite!

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