Why you’ll love this quiche

This Spinach Cheese Feta Quiche balances creamy eggs, salty feta, and fresh spinach for a dish that’s elegant enough for guests but easy enough for weeknights. The homemade crust (no chilling tricks required) gives buttery flakiness, while the filling stays tender and sliceable. Serve warm with a crisp salad or cool for picnic-style slices.

Yield & time

• Makes: one 9-inch (23 cm) quiche, about 6–8 slices
• Active prep: 25–35 minutes
• Bake time: 35–45 minutes
• Total time: about 1 hour (including short resting/chill)

Ingredients

For the crust

• 150 g all-purpose flour (about 1 1/4 cups)
• 90 g cold unsalted butter, cubed (about 6 tbsp)
• Pinch of salt
• 2–3 tbsp cold water (more if needed)
• 1 tsp white vinegar or lemon juice (optional — makes crust tender)

For the filling

• 500 g fresh spinach (about 1.1 lb) — or 400 g frozen spinach, thawed and well drained
• 2 tbsp olive oil
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 3 large eggs
• 120 ml milk (about 1/2 cup) — whole milk or 2% works best
• 100 g crumbled feta cheese (about 1 cup)
• 75–100 g grated mild cheese (cheddar, Gruyère or mozzarella), optional for extra creaminess
• Salt and freshly ground black pepper, to taste
• Pinch of ground nutmeg (optional — complements spinach)

Equipment

9-inch tart or pie pan, rolling pin, skillet, mixing bowls, whisk, pastry cutter or food processor (optional), and a fork.

Step-by-step instructions

1. Make the crust

1. In a bowl (or food processor), combine the flour and a pinch of salt. Add the cold cubed butter. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
2. Mix in the vinegar (if using) and add cold water, one tablespoon at a time, until the dough just comes together when pressed. Avoid overworking.
3. Form the dough into a disk, wrap in plastic, and rest in the fridge for 15–20 minutes while you prepare the filling. (If short on time, 10 minutes is fine.)
4. On a lightly floured surface, roll the chilled dough into a 12-inch circle and transfer to a 9-inch quiche or pie pan. Trim the edges and crimp as desired. Chill the crust in the pan for 10 minutes while you preheat the oven to 190°C (375°F).

2. Blind-bake (optional but recommended for a crisp bottom)

Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 10–12 minutes, remove weights and parchment, then bake 4–6 minutes more until the crust just begins to color. This prevents a soggy bottom once the wet filling is added.

3. Cook the spinach and aromatics

1. Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and cook 4–5 minutes until softened and translucent.
2. Add the minced garlic and cook 30 seconds until fragrant.
3. Add the fresh spinach in batches, stirring until wilted. If using frozen spinach, squeeze out excess water first and simply warm through with the onions and garlic. Remove from heat and let cool slightly, then squeeze any remaining moisture out and chop coarsely.

4. Make the custard & assemble

1. In a bowl, whisk together the eggs, milk, a good pinch of salt, several grinds of black pepper, and a pinch of nutmeg if using.
2. Spread half the feta (reserve some for topping) and half the grated cheese (if using) on the bottom of the prebaked crust. Scatter the cooked spinach and onion mixture evenly over the cheese layer.
3. Pour the egg-milk mixture over the filling, pressing down gently so everything settles. Sprinkle the remaining feta and cheese on top.

5. Bake

Bake at 190°C (375°F) for 30–40 minutes, or until the quiche is set in the center (a knife inserted near the middle should come out clean or with just a few moist crumbs) and the top is lightly golden. If the crust browns too quickly, tent loosely with foil for the final minutes.

6. Rest & serve

Let the quiche rest for at least 10–15 minutes before slicing — this helps the custard finish setting and makes clean slices. Serve warm or at room temperature with a crisp green salad or roasted tomatoes.

Tips for success

• Drain the spinach well. Excess moisture is the most common cause of a soggy quiche. After cooking, squeeze the spinach in a clean kitchen towel or press in a sieve.
• Don’t overfill. Pack the filling lightly — the custard needs room to circulate and set.
• Blind-bake the crust. Even a short blind bake helps keep the bottom crisp and prevents it from becoming soggy from the wet filling.
• Use room-temperature eggs. They whisk more evenly into the milk for a smooth custard.
• Adjust salt carefully. Feta is salty — taste the cooked spinach before adding extra salt to avoid over-seasoning.

Variations & add-ins

• Mushroom & thyme: Sauté sliced mushrooms with the onions and add a teaspoon of fresh thyme.
• Ricotta twist: Fold 100 g ricotta into the egg mixture for an even creamier texture.
• Mediterranean: Add sun-dried tomatoes and olives for a briny, tangy lift.
• Herb-forward: Stir chopped dill, parsley, or chives into the filling for fresh flavor.
• Crustless option: Omit the crust and pour the filling into a greased pie dish for a lower-carb quiche; reduce baking time by 5–8 minutes and watch for doneness.

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days. Rewarm slices in a 175°C (350°F) oven for 8–10 minutes or microwave gently. You can freeze individual slices (wrap tightly) for up to 2 months — thaw overnight in the fridge and reheat.

Make-ahead: Prepare the crust and the spinach mixture a day ahead. Assemble and bake on the day you plan to serve, or fully bake the quiche and gently reheat before serving.

Serving ideas

Serve slices of quiche with a simple mixed-green salad dressed with lemon vinaigrette, roasted cherry tomatoes, or a crisp cucumber salad. For brunch, pair with fresh fruit, crusty bread, and a chilled glass of sparkling water or light white wine.