Spinach and Feta Quiche Recipe

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Spinach and Feta Quiche Recipe:


For the crust (optional, if making from scratch):

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 3-4 tablespoons ice water

For the filling:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cups fresh spinach, chopped
  • 1 cup crumbled feta cheese
  • 4 large eggs
  • 1 cup milk (or half-and-half for a richer quiche)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 cup grated Parmesan cheese (optional, for topping)


  1. Prepare the Crust (if making it from scratch):
    • In a mixing bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
    • Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
    • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
    • Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom with a fork.
    • Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until the crust is lightly golden. Remove from oven and set aside.
  2. Prepare the Filling:
    • Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
    • Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
    • In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg (if using).
  3. Assemble the Quiche:
    • Spread the spinach and onion mixture evenly over the bottom of the pre-baked crust.
    • Sprinkle the crumbled feta cheese over the spinach mixture.
    • Pour the egg mixture over the spinach and feta, ensuring it is evenly distributed.
    • If using, sprinkle the grated Parmesan cheese on top.
  4. Bake the Quiche:
    • Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden.
    • Remove from the oven and let the quiche cool for a few minutes before slicing.

Image for illustration purposes only. Source: Pexels

Recommended Tools to Buy:

To make a perfect Spinach and Feta Quiche, having the right tools can make the process smoother and more enjoyable:

  1. Pie Dish: A 9-inch pie dish is ideal for baking the quiche.
  2. Mixing Bowls: For preparing the egg mixture and other ingredients.
  3. Whisk: To blend the eggs and milk smoothly.
  4. Spatula: For mixing and sautéing the spinach.
  5. Rolling Pin: If you’re making the crust from scratch.
  6. Skillet: For sautéing the spinach and other vegetables.
  7. Cheese Grater: To grate any additional cheese you might want to include.