Spinach and Feta Quiche

This Spinach and Feta Quiche features a golden, flaky crust cradling a custardy filling studded with vibrant green spinach and puckery bursts of crumbled feta, balanced by the gentle melt of mozzarella. Aromatic red onions and garlic add depth, while a hint of chili pepper can bring a gentle warmth. Every slice delivers layers of texture—from the buttery pastry to the silky egg mixture—making it a crowd‑pleaser for brunch buffets, light dinners, or meal‑prepped breakfasts. The quiche’s straightforward assembly and bake‑and‑serve format ensure that even novice bakers achieve professional results, while its adaptable nature invites endless customization.

Preparation, cook, and total times

This section outlines all required time commitments.
Preparation Time: 15 minutes • Cook Time: 20 minutes • Total Time: 35 minutes
These timeframes include all steps from sautéing the vegetables to achieving a perfectly set center without any runniness.

YIELD & CUISINE

This section details servings and culinary style.
Yield: 6–8 slices (serves 4–6) • Cuisine: European‑inspired vegetarian comfort food
Ideal for intimate gatherings or family‑style sharing, this quiche brings Mediterranean flavors to your table.

A full list of ingredients

This section enumerates every component you’ll need.

• 500 g fresh spinach (about 4 cups, loosely packed)

• 2 Tbsp extra‑virgin olive oil

• 1 medium red onion, finely chopped (about 150 g)

• 2 garlic cloves, minced

• 3 large eggs, room temperature

• 120 ml whole milk (½ cup; or plant‑based alternative)

• 150 g all‑purpose flour (1 ¼ cups)

• 200 g Greek feta cheese, crumbled (about 1 cup)

• 100 g mozzarella cheese, grated (1 cup)

• Salt and freshly ground black pepper, to taste (start with ½ tsp each)

• Optional: ¼ tsp chili flakes or finely chopped fresh chili for heat

• Fresh parsley or chives, chopped (for garnish)
  Ensure all ingredients are at hand and measured before beginning to streamline the cooking process.

Step-by-step cooking directions

This section breaks down each stage in detail.

1. Preheat and prep pan: Position a rack in the center of your oven and preheat to 180 °C (356 °F). Grease a 23 cm (9 inch) quiche or pie dish lightly with oil.

2. Sauté aromatics: Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the chopped red onion and cook, stirring occasionally, until translucent and tender, about 3–5 minutes. Add minced garlic and optional chili flakes; sauté for an additional 1 minute until fragrant.

3. Wilt the spinach: Add the spinach in batches to the pan, stirring to wilt each addition. Cook until all leaves are tender and most liquid has evaporated, about 5–7 minutes total. Season with a pinch of salt and black pepper. Transfer the mixture to a colander and press gently to remove excess moisture; set aside to cool slightly.

4. Make the batter: In a large mixing bowl, whisk together 3 eggs, 120 ml milk, and 150 g flour until just combined and smooth. Season with ½ tsp salt and ½ tsp black pepper. Avoid over‑whisking to keep the quiche tender.

5. Assemble filling: Stir the cooled spinach mixture into the egg batter, then fold in 200 g crumbled feta and 100 g grated mozzarella until evenly distributed. Taste and adjust seasoning with salt, pepper, or chili to your preference.

6. Fill the dish: Pour the mixture into the prepared quiche pan, smoothing the top with a spatula. The batter should reach just below the rim.

7. Bake: Place the quiche on a baking sheet to catch any drips. Bake in the center of the preheated oven for 20 minutes, or until the top is lightly golden and the center is set (a skewer inserted into the middle should come out clean or with a few moist crumbs).

8. Rest and garnish: Allow the quiche to cool for 5–10 minutes in the pan; this resting period helps the custard finish setting. Garnish with chopped fresh parsley or chives for color and freshness.

9. Serve: Slice into wedges and serve immediately, warm or at room temperature, alongside your chosen accompaniments.

10. Store: Cool completely, then wrap the quiche in plastic or transfer to an airtight container. Refrigerate up to 3 days or freeze individual slices for up to 2 months. Reheat in a 160 °C (320 °F) oven for 10–15 minutes until warmed through.

Nutritional information

This section provides key nutrient values per serving.
Per slice (1/8 of quiche):

• Calories: 280 kcal

• Protein: 14 g

• Total Fat: 18 g (Saturated Fat: 7 g)

• Carbohydrates: 18 g (Dietary Fiber: 2 g; Sugars: 2 g)

• Cholesterol: 155 mg

• Sodium: 620 mg

• Calcium: 180 mg

• Iron: 2 mg
  These values make it a balanced offering of protein, healthy fats, and energy‑sustaining carbohydrates.

The origins and popularity of the recipe

This section explores the history and cultural context.
Quiche has its origins in the medieval kingdom of Lothringen (Lorraine) in northeastern France, where a simple custard pie known as “kuchen” was made with local ingredients. The classic Quiche Lorraine featured bacon and cheese, but home cooks soon experimented with fillings—introducing spinach, mushrooms, and varied cheeses—to create countless regional variations. Greek‐style Spinach and Feta Quiche, often called “Spanakopita Quiche” in homage to the Greek spinach pie, emerged in modern European kitchens, blending flaky French pastry techniques with the tangy flavors of Mediterranean cuisine. Its rise in popularity can be traced to mid‑20th‑century cookbooks and the global expansion of French culinary schools, further propelled by brunch culture and the demand for easy, make‑ahead savory bakes.

Reasons why you’ll love the recipe

This section highlights the most compelling attributes of the quiche.
• Effortless elegance: Combines simple, everyday ingredients into a dish that looks and tastes gourmet.
• All‑day versatility: Equally suitable for breakfast, lunch, dinner, or party buffets.
• Make‑ahead convenience: Assemble in advance and bake just before serving, freeing you to entertain.
• Customizable: Swap or add ingredients—mushrooms, leeks, sun‑dried tomatoes—to tailor to your tastes.
• Nutrient‑packed: Delivers iron from spinach, protein from eggs and cheese, and fiber from flour and vegetables.

Health benefits

This section examines the nutritional positives of key ingredients.
Spinach is an excellent source of vitamins A, C, and K, along with iron and magnesium—nutrients essential for immune function, bone health, and energy metabolism. Eggs provide complete protein and choline, important for brain health and muscle repair. Feta offers calcium for strong bones and beneficial probiotics if made from raw milk. Olive oil adds heart‑healthy monounsaturated fats and antioxidants. Together, these ingredients create a nourishing dish that supports satiety, nutrient density, and overall well‑being.

Serving suggestions

This section offers ideas for pairing and presentation.
• Fresh salad: Serve alongside mixed greens dressed with lemon vinaigrette for brightness.
• Roasted vegetables: Complement with oven‑roasted cherry tomatoes or asparagus for color and extra veg.
• Toasted bread: Offer crusty whole‑grain toast or garlic bread for dipping into the creamy custard.
• Breakfast spread: Pair with sliced avocado, smoked salmon, and poached eggs for a show‑stopping brunch.
• Wine pairing: A crisp Sauvignon Blanc or light Pinot Noir balances the quiche’s richness.

Cooking tips

This section shares expert advice for flawless results.
• Remove moisture: Thoroughly squeeze wilted spinach to prevent a watery custard.
• Room‑temperature eggs and dairy: Ensures even blending and prevents curdling.
• Gentle mixing: Fold ingredients to avoid over‑developing gluten for a tender texture.
• Optimal baking: Use a glass or ceramic dish to promote even browning; avoid dark metal pans that may over‑brown edges.
• Rest time: Let the quiche stand after baking to complete setting and ease slicing.

Variations to try

This section suggests creative adaptations for diverse tastes.
• Mushroom & Gruyère Quiche: Substitute spinach with sautéed mushrooms and feta with shredded Gruyère.
• Mediterranean Quiche: Add sun‑dried tomatoes, kalamata olives, and chopped artichoke hearts.
• Crustless Quiche: Omit the flour and bake directly in a greased dish for a gluten‑free, low‑carb version.
• Herbed Quiche: Stir fresh dill, tarragon, or chives into the batter for bright herbal notes.
• Spicy Kick: Incorporate diced jalapeños or a pinch of smoked paprika for extra warmth.

Conclusion

This section provides final reflections and encouragement.
This Spinach and Feta Quiche proves that simple ingredients and straightforward techniques can yield an elegant, flavor‑packed dish suitable for any meal. Its adaptable nature allows you to experiment with fillings, cheeses, and spices, while its make‑ahead potential makes it a perfect candidate for entertaining or meal prep. Whether you’re craving a nourishing breakfast or hosting a weekend brunch, this quiche delivers on taste, nutrition, and presentation—guaranteed to become a staple in your recipe rotation.

10 comprehensive FAQ section

This section addresses the most common questions to ensure success and customization.

1. Can I use frozen spinach instead of fresh?
   Yes. Thaw the spinach fully, then squeeze out excess water in a clean kitchen towel before adding to the filling.

2. How do I prevent a soggy crust?
   Use well‑drained spinach, blind‑bake the crust for 5 minutes at 180 °C, or opt for a crustless version.

3. Is there a gluten‑free option?
   Substitute all‑purpose flour with a gluten‑free 1:1 baking blend or almond flour; adjust moisture as needed.

4. Can I make this ahead of time?
   Absolutely. Prepare the filling and pour it into the dish, cover, and refrigerate up to 24 hours. Bake just before serving.

5. What cheese substitutes work well?
   Goat cheese, ricotta, Gruyère, or Swiss cheese all make delicious alternatives or complements.

6. How do I know when the quiche is done?
   The edges should be set and lightly golden, and the center should jiggle slightly but not be liquid—an inserted skewer comes out clean.

7. Can I add meat to this recipe?
   Yes. Cooked bacon, ham, or crumbled sausage can be stirred into the filling along with the spinach.

8. What’s the best way to reheat leftovers?
   Reheat slices in a 160 °C oven for 8–10 minutes to restore texture; microwaving may yield a rubbery custard.

9. How long can I store leftovers?
   Keep refrigerated in an airtight container for up to 3 days or freeze slices for up to 2 months.

10. Can I make mini quiches?
    Yes—divide the filling among greased muffin tins and bake for 15–18 minutes until set for perfect individual servings.