Go Back
–+ servings
Vegetarian Spinach and Feta Quiche

Vegetarian Spinach and Feta Quiche

iamwinfred
This Vegetarian Spinach and Feta Quiche is a creamy, savory masterpiece nestled in a golden, buttery pie crust. Packed with tender wilted spinach, tangy crumbled feta, and nutty Gruyère cheese, all bound together in a silky egg custard seasoned with a whisper of nutmeg, it's the kind of dish that looks bakery-worthy but is surprisingly simple to pull off at home. Perfect for brunch, meal prep, or a satisfying weeknight dinner.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Brunch
Cuisine French
Servings 8 slices
Calories 320 kcal

Equipment

  • 9-inch ceramic or glass pie dish Essential for even heat distribution and a crisp crust
  • Large skillet or sauté pan For wilting spinach and sautéing onion and garlic
  • Large mixing bowl For whisking the egg custard filling
  • Whisk
  • Cutting board and chef's knife
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • pie weights or dried beans For blind baking the crust
  • Parchment paper For lining crust during blind bake
  • Fine mesh strainer or clean kitchen towel For squeezing excess moisture from spinach
  • Oven mitts
  • Wire rack For cooling the quiche after baking
  • Baking sheet (optional) Place on rack below quiche to catch any drips

Ingredients
  

  • 1 unbaked 9-inch pie crust shell store-bought or homemade
  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced
  • 5 oz fresh baby spinach about 5 cups; or 10 oz frozen spinach, thawed and squeezed completely dry
  • 4 large eggs room temperature
  • 1 cup heavy cream 240ml; room temperature
  • 1/2 cup whole milk 120ml; room temperature
  • 1/2 tsp salt adjust to taste — feta adds additional saltiness
  • 1/4 tsp black pepper freshly ground preferred
  • 1/4 tsp ground nutmeg
  • 1 cup crumbled feta cheese about 5 oz / 140g; divided — 3/4 cup for filling, 1/4 cup reserved for topping. Authentic Greek or French sheep's milk feta recommended.
  • 1/2 cup Gruyère cheese about 2 oz / 55g; freshly shredded. Swiss cheese can be substituted.

Optional Garnish

  • fresh chives, thyme, or flat-leaf parsley finely chopped, for serving

Instructions
 

  • Preheat oven to 375°F (190°C). Press the pie crust into a 9-inch pie dish, fold and crimp the edges, then prick the bottom all over with a fork.
  • Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12–15 minutes, then remove the weights and bake for 5 more minutes until the bottom is dry and set. Set aside; leave oven on.
  • Heat olive oil in a large skillet over medium heat. Cook the diced onion for 5–7 minutes until soft and translucent, then add the minced garlic and cook for 1 more minute until fragrant.
  • Add fresh baby spinach to the skillet and toss over medium heat for 2–3 minutes until fully wilted. Transfer to a strainer or kitchen towel and squeeze out all excess moisture, then roughly chop and set aside.
  • In a large bowl, whisk together the eggs, heavy cream, and whole milk until smooth and uniform. Season with salt, black pepper, and ground nutmeg and whisk to combine.
  • Layer the chopped spinach and sautéed onion mixture into the blind-baked crust, then scatter 3/4 cup feta and all of the Gruyère evenly over the top. Slowly pour the custard over the filling and finish with the reserved 1/4 cup of feta on top.
  • Bake at 375°F (190°C) for 40–45 minutes until the edges are set and the center has just a gentle jiggle. If the crust edges brown too quickly, cover them loosely with foil.
  • Transfer the quiche to a wire rack and let it rest for at least 15–20 minutes before slicing. Garnish with fresh herbs and serve warm, at room temperature, or chilled.

Notes

  • Squeeze the spinach thoroughly. Excess moisture is the most common cause of a watery quiche. Use a kitchen towel and wring the spinach out firmly — squeeze it twice if needed.
  • Always blind bake the crust. This prevents a soggy bottom and ensures a crisp, fully-cooked base. Don't skip this step.
  • Don't over-bake. Remove the quiche when the center still has a slight, gentle wobble. It will continue to set as it cools on the rack.
  • Use room temperature dairy and eggs. Cold ingredients can cause the custard to curdle slightly. Allow them to sit out for 20 minutes before mixing.
  • Frozen spinach substitute. Use a 10 oz package of frozen spinach, thaw completely, and squeeze out as much water as possible before using.
  • Cheese swaps. Swap Gruyère for Swiss, Emmental, or mozzarella. Swap feta for goat cheese or ricotta for a creamier, milder flavor.
  • Make it crustless. Butter the pie dish generously and pour the filling in without crust for a lower-carb option. Check for doneness around 35 minutes.
  • Make ahead. Bake the day before, cool completely, cover, and refrigerate. Reheat at 325°F for 15–20 minutes before serving.
  • Storage. Refrigerate covered for up to 4 days. Freeze individual slices wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.
  • Freshly grate your cheese. Pre-shredded cheese contains anti-caking agents that affect melting. Freshly grated Gruyère melts more smoothly into the custard.

Nutrition

Serving: 1SliceCalories: 320kcalCarbohydrates: 15gProtein: 10gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 155mgSodium: 420mgPotassium: 220mgFiber: 1gSugar: 2gVitamin A: 35IUVitamin C: 8mgCalcium: 20mgIron: 10mg
Keyword easy brunch recipe, make ahead breakfast, spinach and feta quiche, spinach quiche recipe, vegetarian quiche
Tried this recipe?Let us know how it was!