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Spinach Feta Quiche

A slice of spinach feta quiche with a golden crust and creamy filling, topped with feta cheese.
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A classic spinach and feta quiche perfect for brunch or a light meal. This recipe can be made with or without a crust and offers tips for meal prepping and freezing.

Ingredients

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  • 1 (9-inch) unbaked pie crust (optional)
  • 1 tbsp olive oil
  • 1 cup chopped yellow onion
  • 2 cups fresh spinach, chopped
  • 3 large eggs
  • 1 ½ cups milk (any kind)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh dill (optional)
  • ¼ cup chopped tomato (optional)

Instructions

  1. Preheat oven to 375°F (190°C). If using a crust, blind bake it for 15 minutes.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat.
  3. In a bowl, whisk together eggs, milk, salt, and pepper.
  4. Spread the cooked onion and spinach mixture evenly over the bottom of the pie crust (or directly in the baking dish if making crustless). Sprinkle with feta cheese, dill, and tomato, if using.
  5. Pour the egg mixture over the spinach and feta.
  6. Bake for 35-45 minutes, or until the center is set and a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil.
  7. Let the quiche cool for at least 10 minutes before slicing and serving.

Notes

  • For a crustless quiche, bake in a greased 9-inch pie plate or similar baking dish. Adjust baking time as needed, starting with 30 minutes.
  • To prevent a soggy bottom crust, blind bake the crust until lightly golden before adding the filling.
  • For meal prep, bake the quiche and let it cool completely. Slice and store in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the oven or microwave.
  • To freeze, cool the baked quiche completely. You can freeze it whole or sliced. Wrap tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as directed.
  • You can substitute goat cheese or Gruyere for feta cheese.
  • Add other vegetables like mushrooms or bell peppers along with the onions.

Nutrition

Find it online: https://recipestokeep.com/spinach-feta-quiche-recipe/