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Golden brown Spinach and Feta Quiche on a white plate

Spinach and feta quiche

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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8 slices
Course: Breakfast, Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 9- inch deep-dish pie crust
  • 6 large eggs
  • 1 cup whole milk or heavy cream
  • 10 oz fresh spinach wilted and squeezed dry
  • 1 cup crumbled feta cheese
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F. Blind-bake crust for 10 mins.
  2. Sauté onion and garlic in olive oil until soft. Add spinach until wilted. Drain well.
  3. Whisk eggs, milk, oregano, salt, and pepper in a bowl.
  4. Layer spinach and feta into the crust.
  5. Pour the egg mixture over the fillings.
  6. Bake for 35–45 minutes until the center is set.
  7. Rest for 15 minutes before serving.

Notes

  • The Golden Rule of Spinach: After sautéing, wrap spinach in a clean kitchen towel or paper towels and wring it out until bone-dry. Excess moisture is the #1 cause of a "weeping" quiche.
  • Blind Bake for Success: To avoid a soggy bottom, pre-bake your crust for 8–10 minutes at 375°F (190°C) before adding the filling. Use pie weights or dried beans if the crust bubbles.
  • Feta Selection: Use a block of feta in brine and crumble it yourself. Pre-crumbled feta is coated in starch, which can make the custard grainy.
  • Dairy Ratio: For a richer, custard-like texture, use a 1:1 ratio of heavy cream and whole milk. For a lighter daily breakfast, use 100% whole milk.
  • The "Jiggle" Test: Remove the quiche from the oven when the edges are set and slightly puffed, but the very center still has a slight, gelatinous jiggle. It will firm up perfectly as it cools.
  • Make-Ahead Tip: You can sauté the onions, garlic, and spinach up to 2 days in advance. Store them in the fridge to cut your morning prep time in half.