Spinach and Feta Quiche

Name: Spinach and Feta Quiche
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Yield: 8 portions
Cuisine: French
Ingredients: 1 pre-made pie crust (9-inch (23 cm)); 300 g fresh spinach (washed and tough stems removed); 200 g feta cheese (crumbled); 4 large eggs (beaten); 1 cup milk; 1/2 cup heavy cream; 1/4 tsp nutmeg (freshly grated); 1/2 tsp salt; 1/4 tsp black pepper (freshly ground)

80 min 8 portions Medium

All Recipes

Savory spinach and feta quiche with a crisp, blind-baked crust and perfectly set filling.

Prep

20 min

Cook

50 min

Total

80 min

Servings

Difficulty

Medium

Spinach and feta quiche is a delightful dish that combines the distinct flavours of earthy spinach and tangy feta cheese in a rich, creamy custard. This versatile quiche is perfect for breakfast, brunch, or even a light dinner, offering a satisfying meal that's both nutritious and delicious. The secret to a perfect quiche lies in its preparation, especially when it comes to the spinach. Properly squeezing the spinach dry is crucial to prevent the dreaded wet quiche, a common pitfall. With a crisp, blind-baked crust and a filling that's just the right consistency, this spinach and feta quiche will surely become a favourite in your recipe collection.

Instructions

Prepare the crust

Preheat your oven to 190°C (375°F). Roll out the pre-made pie crust and fit it into a 9-inch (23 cm) pie pan. Prick the bottom with a fork to prevent bubbling.

Pro tip: Place parchment paper over the crust and fill with baking weights or dried beans to maintain shape.

Blind bake the crust

Bake the crust for 15 minutes until lightly golden. Remove the weights and parchment, and bake for an additional 5 minutes. Set aside to cool.

Pro tip: Blind baking ensures a crisp crust that won't get soggy from the filling.

Cook the spinach

In a large pan over medium heat, wilt the spinach for 2-3 minutes until just softened. Let it cool slightly, then squeeze out all excess moisture.

Pro tip: Use a clean kitchen towel or cheesecloth to squeeze the spinach thoroughly.

Prepare the filling

In a large bowl, whisk together the eggs, milk, cream, nutmeg, salt, and pepper. Stir in the crumbled feta and squeezed-dry spinach until well combined.

Assemble the quiche

Pour the egg mixture into the blind-baked crust, ensuring the filling is evenly distributed.

Pro tip: Gently shake the pan to settle the filling and remove any air bubbles.

Bake the quiche

Reduce the oven temperature to 180°C (350°F). Bake the quiche for 35-40 minutes, or until the filling is set and the top is lightly golden.

Pro tip: The center should be slightly wobbly but will firm up as it cools.

Cool and serve

Allow the quiche to cool for at least 10 minutes before slicing and serving.

Pro tip: Cooling helps the quiche set fully, making it easier to slice cleanly.

💡

Tips & Tricks

Ensure your spinach is thoroughly squeezed dry to avoid a soggy quiche.
Use a fork to prick the pie crust before blind baking to prevent bubbling.
Let the quiche cool slightly before slicing for clean cuts.

Frequently Asked Questions

How do you make a spinach quiche?

To make a spinach quiche, prepare a blind-baked crust, squeeze dry cooked spinach, mix with feta and a custard base, and bake until set.

How do you keep spinach quiche from getting soggy?

Ensure the spinach is thoroughly squeezed dry and blind bake the crust before adding the filling to prevent sogginess.

Can you use frozen spinach for quiche?

Yes, but thaw and squeeze it dry thoroughly to remove excess moisture before using.

What temperature should a quiche be cooked at?

Bake the quiche at 180°C (350°F) after blind-baking the crust at 190°C (375°F).

How long does spinach and feta quiche last in the fridge?

Spinach and feta quiche can be stored in the refrigerator for up to three days.

What should I serve with spinach quiche?

Spinach quiche pairs well with a green salad, roasted vegetables, or a light soup.

Serving Suggestions

This spinach and feta quiche pairs beautifully with a simple green salad or a bowl of soup for a complete meal. It can be made ahead of time and stored in the refrigerator for up to three days, making it a convenient option for meal prep. To reheat, cover the quiche with foil and warm it in a preheated oven at 180°C (350°F) for about 15 minutes. Avoid microwaving as it might make the crust soggy.

Nutrition per serving

280

Calories

10g

Protein

18g

Fat

Savoury bacon, creamy Gruyère, and rich custard in a flaky lard pastry.

Medium80 min

See the recipe

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