Easy Spinach and Feta Quiche: The Ultimate Vegetarian Savory Tart for Any Meal
Indulge in the simple pleasure of this homemade Spinach and Feta Quiche, a truly versatile vegetarian savory tart that can grace your table for breakfast, brunch, lunch, or dinner. This recipe brings together the timeless pairing of fresh spinach and salty feta cheese, nestled in a creamy, rich custard, all baked to golden perfection within a super flakey, buttery shortcrust pastry. It’s a delightful make-ahead dish that promises to be a family favorite, offering both convenience and gourmet taste.
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Why You’ll Adore This Spinach and Feta Quiche
Quiches hold a special place in the culinary world for their incredible versatility. Unlike most dishes, a quiche can genuinely be served for any meal of the day, making it an indispensable recipe for any home cook. Imagine starting your day with a comforting slice for breakfast, serving it as an elegant centerpiece for brunch, or packing it as a satisfying lunch. It also transforms beautifully into a light yet fulfilling dinner or even a sophisticated appetizer for your next gathering. Its ability to adapt to any occasion is truly unmatched.
Beyond its mealtime flexibility, this Spinach and Feta Quiche is a dream come true for meal preppers. It keeps exceptionally well in the fridge for several days, and it freezes beautifully, allowing you to prepare it in advance and enjoy a delicious, homemade meal whenever you need it. This convenience makes it an excellent choice for busy weekdays or when entertaining guests.
The flavor combination of fresh spinach and creamy, tangy feta is a classic for a reason – it’s simply divine. Much like in traditional Spanakopita Triangles, these two ingredients create a harmonious blend that is both refreshing and deeply satisfying. When encased in a rich, buttery, and irresistibly flakey homemade savory shortcrust pastry, the result is a culinary masterpiece that far surpasses any store-bought alternative. This quiche truly elevates the humble combination of spinach and feta into something extraordinary.
This particular recipe draws inspiration from some of our other beloved quiches, finding a perfect balance between my Spinach and Mushroom Quiche and my Asparagus and Feta Quiche. You could even get creative and combine elements from all three for a truly epic and personalized quiche experience! Spinach, with its vibrant color and earthy flavor, is a consistent favorite in savory bakes, proving its adaptability in dishes like my Spinach and Cheese Muffins or my comforting Spinach and Ricotta Bread Rolls, offering endless inspiration for delicious vegetarian creations.
Understanding Quiche: Pastry and Filling
At its heart, a quiche is an elegant and delicious French tart composed of two fundamental elements: the pastry crust and the rich, savory filling. Understanding these components is key to mastering the art of quiche making.
The Pastry typically forms the foundation of any quiche. While it shares similarities with tart or pie pastries, a quiche crust is distinctly savory, meaning it contains no sugar. You might encounter quiches made with puff pastry, offering a lighter, airier texture, but the traditional French quiche often features a classic shortcrust pastry. This rustic yet refined crust is usually prepared with just flour, cold butter, and water, sometimes with the addition of an egg for extra richness and binding. This simple combination yields a beautifully flakey and tender base that perfectly complements the creamy filling.
The Filling is essentially a savory custard, similar to a flan. It’s crafted by whisking together eggs and cream, creating a luscious base that, when baked, sets into a tender, flavorful core. This custard base is incredibly versatile, serving as a blank canvas for a myriad of ingredients. You can incorporate your favorite vegetables, various cheeses, herbs, or even meats and fish to customize your quiche. The possibilities are truly endless, whether you’re aiming for a vibrant vegetarian option (explore my 18 favorite Vegetarian Quiches for inspiration!), a hearty meat-filled creation, or a delicate seafood quiche like my Smoked Salmon Quiche. Each variation offers a unique taste experience, making quiche a perpetually exciting dish to prepare.
The Perfect Flakey Quiche Pastry Crust
A truly exceptional quiche begins with an outstanding crust. For all my savory tarts, I consistently rely on my fundamental Shortcrust Pastry recipe. This isn’t just any pastry; it’s a testament to how simple ingredients can yield spectacular results. It’s incredibly straightforward to make, yet it consistently produces a crust that is wonderfully flakey, richly buttery, and perfectly robust to hold a luscious quiche filling without becoming soggy. While this versatile dough can also be adapted for sweet desserts by adding sugar, for a savory quiche, we simply replace the sugar with a hint of salt, ensuring a balanced flavor profile that enhances, rather than competes with, the filling.
Essential Pastry Ingredients
Creating this delicious quiche crust requires just four basic ingredients, proving that sometimes, less truly is more. (For precise quantities, please refer to the detailed recipe card below):
- All-Purpose Flour: The backbone of our pastry, providing structure and texture.
- Fine Salt: Crucial for seasoning the pastry and balancing the richness of the butter.
- Unsalted Butter: Must be very cold and cut into small cubes. Cold butter is key to achieving that desirable flakey texture, as it creates pockets of steam during baking.
- Ice Cold Water: Used to bind the dough together without developing too much gluten, which would result in a tough crust.
How to Make a Flawless Quiche Crust
To prepare the crust for this delightful Feta and Spinach Quiche, I highly recommend using a Food Processor. It significantly speeds up the process and keeps your workspace cleaner compared to making it by hand. However, rest assured, if you don’t have a food processor, this pastry can absolutely be made using traditional hand methods!
- Begin by placing the All-Purpose Flour and Salt into the bowl of your food processor. Pulse a few times to ensure they are well combined. – photo 1
- Next, add the very cold unsalted butter, cut into small cubes, to the flour mixture. Pulse in short bursts until the mixture resembles fine breadcrumbs. It’s crucial that there are no visible large pieces of butter remaining; aim for a uniform, crumbly texture. – photo 2 & 3
- Gradually add the ice-cold water, one tablespoon at a time, while continuously pulsing the food processor. Stop adding water and pulsing as soon as the dough begins to clump together and form a ball. Be careful not to overmix, as this can lead to a tough pastry. – photo 4 & 5
- Carefully transfer the dough onto a sheet of baking paper. Gently bring it together to form a flattened disc. Cover it with another sheet of baking paper and roll it out into a large, thin circle, slightly larger than your tart or quiche pan. – photo 6
- This resting period is crucial! Place the rolled-out dough (still between baking paper) on a flat tray and refrigerate for at least 1 hour. This allows the gluten to relax, preventing shrinkage during baking. After chilling, carefully line your tart or quiche pan with the pastry, trim the edges, and prick the bottom generously with a fork. Return the lined pan to the fridge for another hour. Just before blind-baking, freeze the crust for 15 minutes, then blind-bake for 15 minutes in a preheated oven.
For a comprehensive guide on making this savory pastry, including detailed step-by-step photos and invaluable tips and tricks, refer to my dedicated Savoury Shortcrust Pastry recipe.
Crafting the Flavorful Spinach and Feta Quiche Filling
The heart of this quiche lies in its simple yet incredibly flavorful filling. You won’t find any exotic or hard-to-find ingredients here; the magic happens by bringing together classic, wholesome components. Your main requirements will be farm-fresh Eggs, rich Cream, vibrant Spinach, and tangy Feta cheese. I’ve also included some fresh Spring Onion (or scallion), which adds a delicate oniony bite that perfectly complements the spinach. If spring onions aren’t available, a finely chopped regular onion would also work beautifully.
Key Filling Ingredients
To create this irresistible filling, gather the following (refer to the recipe card below for exact quantities):
- Eggs: Preferably at room temperature, as they blend more smoothly with the cream.
- Heavy/Thickened Cream: Essential for a rich, creamy custard. I strongly advise against using lighter creams, as they may not set as well or provide the desired texture and flavor.
- Seasoning: A simple combination of Salt, Black Pepper, and Garlic Powder creates a foundational savory flavor. Feel free to customize this with your favorite herbs and spices, such as a pinch of nutmeg or dried dill, to suit your taste.
- Fresh Spinach Leaves: Finely chopped for even distribution. If you’re considering using frozen spinach, please see the FAQ section below for important preparation tips to avoid a watery filling.
- Feta Cheese: Crumbled or cut into small cubes. The salty, briny notes of feta are a key component of this quiche’s signature flavor.
- Spring Onion (Scallion): Finely chopped, adding a mild, fresh onion flavor that enhances the overall profile.
Assembling Your Quiche Filling
Preparing the filling for your Spinach and Feta Quiche is a straightforward two-step process: first, create the creamy custard base, and then, prepare your delicious add-ins.
- In a large mixing bowl, whisk together the Eggs and Heavy Cream until thoroughly combined. Incorporate the Salt, Pepper, and Garlic Powder, whisking again to ensure the seasonings are evenly distributed throughout the custard mixture.
- Next, finely chop your Fresh Spinach Leaves and Spring Onion/Scallion. If your Feta Cheese is not already crumbled, break it into small pieces or cubes.
- For assembly, artfully scatter the chopped spinach, crumbled feta, and spring onion evenly over the bottom of your blind-baked pastry crust. Once the vegetables and cheese are in place, carefully pour the prepared egg and cream liquid over them, ensuring it fills the pastry shell evenly.
While the taste will remain consistent, I’ve found that layering the spinach, feta, and spring onion over the pastry first, then pouring the egg/cream mixture on top, often results in a more visually appealing quiche. However, if convenience is your priority, you can certainly mix all the filling ingredients together in a bowl before pouring them into the pastry. The delightful flavor combination will shine through either way!
Expert Tips for the Best Spinach and Feta Quiche
Creating a perfect quiche can sometimes feel intimidating, especially if you’re new to working with pastry. But with a few key techniques and a little patience, you’ll be baking show-stopping quiches every time. Here are some essential tips to ensure your Spinach and Feta Quiche turns out absolutely perfect:
- Embrace Resting Time for Pastry: This is perhaps the most critical step for a successful crust. The gluten in the dough needs ample time to relax; otherwise, your beautifully rolled-out pastry will shrink significantly in the oven. Additionally, ensuring your butter is very cold helps create those coveted pockets of steam during baking, which are responsible for the incredibly flakey layers. Don’t rush these chilling stages!
- Prioritize Fresh Spinach, or Prepare Frozen Carefully: Whenever possible, opt for fresh spinach. It generally contains less moisture, leading to a perfectly set quiche filling. If using frozen spinach, it’s absolutely crucial to thaw it completely and then squeeze out as much excess moisture as you possibly can. Use a clean kitchen towel or paper towels to really wring it dry. Any lingering water will release during baking, potentially making your quiche filling runny and compromising its texture.
- Season Generously to Your Taste: While salt, pepper, and garlic powder provide a fantastic base, don’t hesitate to customize the seasoning. Consider adding a pinch of freshly grated nutmeg for a classic French touch, a sprinkle of dried dill for an herbaceous note, or a touch of red pepper flakes if you enjoy a little heat. Taste your egg and cream mixture before adding it to the crust to ensure the seasoning is just right.
- Elevate with Extra Cheese: Who can resist an extra cheesy quiche? To amp up the cheese factor, consider sprinkling a layer of grated Gruyère, Parmesan, or even a mild cheddar over the filling before baking. This not only adds more flavor but also creates a beautiful golden crust on top.
- Allow Ample Baking Time: Patience is a virtue when baking quiche. The filling needs sufficient time in the oven to fully set and transform into a firm yet creamy custard. Resist the urge to pull it out too early. The best way to check for doneness is to gently jiggle the pan – the center should be mostly firm with only a slight, subtle wobble.
- Adjust Oven Temperature if Browning Too Quickly: If you notice the top of your quiche browning much faster than the filling is setting, your oven might be a tad too hot, or the quiche is too close to the top element. Gently reduce the oven temperature by 10-15 degrees Fahrenheit (5-8 degrees Celsius) and loosely tent the quiche with aluminum foil. This will prevent further browning while allowing the inside to continue baking to perfection.
- Crucial Resting Time Post-Bake: Once your quiche is out of the oven, it’s vital to let it rest for at least 15-20 minutes, preferably longer, before slicing and serving. This resting period allows the custard to fully set and firm up. Slicing too soon can result in a runny, messy center.
Recipe FAQs
While I personally prefer fresh spinach for its vibrant flavor and lower moisture content, you can certainly use frozen spinach to make this quiche filling. The most critical step when using frozen spinach is to ensure it is thoroughly thawed and impeccably drained. Frozen spinach tends to retain a significant amount of water even after thawing, which, if not removed, can make your quiche filling watery and prevent it from setting properly. To achieve the best results, thaw the spinach completely, then place it in a clean kitchen towel and squeeze out as much liquid as humanly possible before adding it to your filling. The drier, the better!
Determining when a quiche is fully cooked requires a keen eye and a simple test. The custard filling needs sufficient time in the oven to transform from a liquid to a set, creamy texture. To check for doneness, carefully and gently jiggle the hot quiche pan (use oven mitts!). Observe the very center of the quiche. If the filling still jiggles like liquid, it needs more baking time. If you notice a very slight, almost imperceptible wobble, or no movement at all, your quiche is likely ready. The edges should be beautifully set and slightly puffed, and the top should be golden brown.
A freshly baked homemade quiche, when properly stored, can be enjoyed for several days. Once it has completely cooled down to room temperature, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will maintain its delicious flavor and texture for 2 to 3 days. For best quality, try to consume it within this timeframe.
Quiche is an excellent make-ahead dish, perfect for busy schedules or entertaining. If you plan to serve it within a day or two, you can bake it up to 24 hours in advance. For optimal freshness and texture upon reheating, you might consider slightly under-baking the quiche by about 5-10 minutes. This allows it to finish baking and achieve perfection when reheated just before serving, preventing it from drying out or over-browning. You can also bake and freeze the quiche well in advance, which is ideal for longer storage. Just remember the slight under-bake strategy if you know it will be reheated later.
The best method for reheating quiche depends on whether it’s frozen or refrigerated, and if it’s a whole quiche or individual slices. For a frozen quiche, it’s best to reheat it directly from frozen in the oven. Place it in a preheated oven (around 350°F / 175°C) for 15 to 25 minutes, or until heated through. If reheating individual frozen slices, they will warm up much faster, usually in 10-15 minutes. For a refrigerated whole quiche, the oven is also preferred (about 10-15 minutes at 350°F / 175°C) to restore its crisp crust. If you’re just reheating a single slice from the fridge, the microwave can be a quick option, though the crust might lose some crispness.
Freezing Your Quiche for Future Enjoyment
Absolutely! Quiche is a fantastic candidate for freezing, making it an ideal choice for convenient meal planning and prep. You can freeze a quiche either before or after baking, but it’s generally much easier to handle and store in the freezer once it has been fully or partially baked.
To freeze a baked quiche, I recommend slightly under-baking it by about 10 minutes from the recommended time. This ensures that when you reheat it later, it finishes cooking to perfection without becoming dry or over-browned. Once baked, allow the quiche to cool down completely to room temperature. This is crucial to prevent ice crystals from forming. Once cooled, wrap the entire quiche securely first with plastic wrap, then with a layer of aluminum foil. This double wrapping helps to prevent freezer burn and keeps it fresh. Place the wrapped quiche on a baking tray initially to freeze solid, which helps maintain its shape. Once it’s frozen solid, you can remove the baking tray if you need the space, as the quiche will now hold its form. Store in the freezer for up to 2-3 months. When ready to enjoy, simply reheat from frozen in a preheated oven until warmed through and the center is set.
Discover More Savory Tarts & Pies Recipes
If you love the versatility and comforting flavors of this Spinach and Feta Quiche, you’re in for a treat! Explore some of our other delightful savory tart and pie recipes that are perfect for any meal or occasion:
- Classic Tomato and Cheese Quiche
- Rustic Tomato Galette with Basil Whipped Feta
- Earthy Leek Tart with Gruyère and Caramelized Onions
- Vibrant Beetroot and Goats Cheese Tart
- Creamy Leek Quiche with Gruyère
- Hearty Cheddar and Broccoli Quiche
- Savory Leek and Mushroom Quiche
- Sweet and Savory Pumpkin Tart with Ricotta and Onion
- Refreshing Zucchini Quiche with Feta and Mint
I am so excited to share that my debut cookbook
“Bite-Sized French Pastries for the Beginner Baker”
is now available for purchase!
Recipe
Spinach and Feta Quiche
Print Recipe
Ingredients
Quiche Pastry
- 180 gr (1 cup + 2 tablesp.) Plain / All-Purpose Flour
- 90 gr (6 tablesp.) Cold Unsalted Butter
- 1/4 teasp. Salt
- 60 ml (1/4 cup) Cold Water
Spinach and Feta Quiche Filling
- 4 Eggs
- 300 ml ( 1 1/4 cup) Heavy / Thickened Cream
- 1/2 teasp. Salt
- 1/4 teasp. Pepper
- 1/2 teasp. Garlic Powder
- 100 gr (3 cups) Fresh Spinach
- 100 gr (3,5 oz) Feta Cheese
- 1 Spring Onion (Scallion)
Instructions
Quiche Pastry
- Place the Flour and Salt in the bowl of your Food Processor and pulse to combine. Add the very cold Butter cut into small cubes and blend until you get a thin crumb texture with no large butter pieces visible.
- Slowly add the cold water, a little at a time, while blending until the dough just starts to come together. Do not overmix.
- Roll the dough between two sheets of baking paper into a large thin circle. Place it in the fridge on a flat tray to rest for at least an hour. Line your tart or quiche pan with the pastry, prick the bottom with a fork, then place in the fridge to rest again for at least 1 hour.
- Preheat your oven to 180°C / 350°F. While the oven preheats, place the quiche pan lined with the pastry in the freezer. Blind bake for 15 minutes, then remove from the oven and set aside to cool slightly while you prepare the filling (see note 1).
Spinach and Feta Quiche Filling
- Thinly chop the Fresh Spinach Leaves (see note 2 if using frozen spinach) and Spring Onion/Scallion. Crumble or cut the Feta Cheese into small cubes. Set these prepared ingredients aside.
- In a large bowl, whisk the Eggs with the Heavy/Thickened Cream, Salt, Pepper, and Garlic Powder until well combined and smooth.
- Evenly sprinkle the chopped Spinach, Feta, and Spring Onion over the bottom of your blind-baked pastry crust. Carefully pour the prepared Egg/Cream liquid over these ingredients, ensuring even distribution.
- Bake for 35 to 45 minutes in the preheated oven (see note 3), or until the center of the quiche is set (see note 4) and the top is golden brown. Serve warm, after allowing it to rest for a few minutes.
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Notes
I used a 25 cm / 10 inch Tart Pan to make this recipe.
For more information, tips and step by step photos of this pastry, read my savoury shortcrust pastry recipe.
- The bottom of the quiche crust needs to feel dry to the touch and be lightly golden brown before you add the filling. Depending on your oven, you might need to blind-bake it for a little longer. While I didn’t use baking beads or weights, you can certainly do so if you prefer to prevent the crust from puffing up.
- If opting for frozen spinach, it is absolutely essential that it is fully thawed and very well drained. Squeeze out as much water or moisture as possible to prevent a watery quiche filling that won’t set properly.
- Baking times can vary significantly based on your specific oven and the depth of the tart pan you are using. Keep an eye on the quiche. If the pastry or the top of the filling starts to brown too quickly before the center is fully set, loosely cover the quiche with aluminum foil and continue baking until the filling reaches the desired consistency.
- To check if the quiche is done, gently move the pan back and forth (using oven mitts!). The center of the quiche should show minimal to no jiggle; it should be mostly firm. If it’s still very wobbly, it needs more time in the oven. Again, if it’s browning too fast, cover it with foil.
Nutrition (per serving)
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