Spinach and Feta Brunch Quiche - A Savory, Crowd-Pleasing Classic

Ingredients

• 1 unbaked 23 cm (9-inch)pie crust, shop-bought or homemade
• 6 largeeggs
• 240 ml (1 cup)whole milk, or half-and-half for a richer texture
• 30 g (1 packed cup) fresh, or 180 ml (¾ cup) thawed and well-drainedspinach
• 150 g (1 cup)crumbled feta cheese
• 55 g (½ cup), optionalshredded mozzarella
• 1 smallyellow onion, finely diced
• 1–2 clovesgarlic, minced
• 30 ml (2 tablespoons)olive oil or butter
• 2.5 ml (½ teaspoon), plus more to tastekosher salt
• 1.25 ml (¼ teaspoon)black pepper
• 1.25 ml (¼ teaspoon)ground nutmeg
• To taste, optionalfresh dill or parsley, for garnish

Instructions

1. 1

   Prepare the crust

   Heat the oven to 190°C (375°F). If using a refrigerated crust, fit it into a 23 cm (9-inch) pie dish, crimp the edges and prick the base with a fork. Blind-bake for 8–10 minutes.

2. 2

   Cook the onion

   Warm the olive oil in a frying pan over medium heat. Add the onion and a pinch of salt; cook for 5–7 minutes, until soft and lightly golden. Stir in the garlic and cook for 30 seconds, just until fragrant.

3. 3

   Wilt the spinach

   If using fresh spinach, add it to the pan and cook until just wilted. If using frozen spinach, stir it in until warmed through. Transfer the mixture to a plate to cool slightly, then squeeze out excess moisture, especially if using frozen spinach.

4. 4

   Whisk the eggs

   In a bowl, whisk the eggs with the milk or half-and-half, salt, pepper and nutmeg until smooth and combined.

5. 5

   Fill the crust

   Spread the spinach mixture evenly over the par-baked crust. Scatter the feta and mozzarella over it, then pour in the egg mixture, nudging the filling so it is distributed evenly.

6. 6

   Bake the quiche

   Set the dish on a baking sheet and bake for 35–45 minutes, until the centre is just set and a knife inserted near the middle comes out mostly clean. The top should be lightly golden.

7. 7

   Rest and serve

   Leave the quiche to cool for 10–15 minutes so it can set. Slice and garnish with chopped dill or parsley.

What is spinach and feta quiche?

Quiche is a savoury baked custard in a pastry case, associated with French cooking and especially the Lorraine region. This version combines eggs and milk with spinach and feta for a salty, savoury brunch filling.

The recipe works by cooking moisture out of the vegetables before they go into the pastry, then baking the egg mixture until just set. Feta brings a tangy contrast, while optional mozzarella adds a softer, meltier layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 24g carbs, 24g fat.

The pastry, eggs, cheese and cooking fat contribute most of the energy and fat; the eggs and cheeses also provide much of the protein. The crust and milk supply most of the carbohydrates, with a smaller contribution from the vegetables. Pair a slice with a generous salad or other vegetables for a more balanced plate.

Choose and prepare the spinach

Fresh spinach: Add it to the pan after the onion and garlic and cook only until wilted. It will shrink considerably, so the packed cup is easier to measure before cooking.

Frozen spinach: Thaw it fully and drain it well before warming it in the pan. Squeezing out excess liquid helps keep the filling from turning watery.

Build flavour in the pan

Onion: Give the diced onion the full 5–7 minutes over medium heat so it softens and starts to turn golden. This brings out its sweetness without rushing the aromatics.

Garlic: Add it only after the onion has softened and cook for 30 seconds. Garlic can turn bitter if it browns too much.

Keep the custard tender

Egg mixture: Whisk the eggs, milk, salt, pepper and nutmeg until smooth, but there is no need to whip in lots of air. Half-and-half can be used instead of milk for a richer result.

Doneness: Look for a centre that has just set, with only a slight wobble rather than a liquid surface. The quiche will continue to settle as it rests, so avoid waiting for it to become completely firm in the oven.

Protect the pastry base

Blind-baking: Pricking the base and giving the crust 8–10 minutes in the oven starts it cooking before the wet filling goes in. This helps the bottom avoid staying soft.

Moisture: Drain the spinach well and let the cooked mixture cool slightly before assembling. A drier filling is less likely to make the pastry soggy.

Plan the baking and resting

Baking time: Start checking the quiche at 35 minutes, as ovens and dishes can vary. It is ready when the centre is just set and a knife inserted near it comes out mostly clean.

Resting: Allow 10–15 minutes before slicing. This gives the custard time to firm up and makes neater portions.

What to serve with quiche

A crisp green salad or sliced tomatoes offer a fresh contrast to the rich pastry and cheese. For a fuller brunch, serve it with fruit or roasted vegetables.

Dill or parsley adds a fresh finish; use whichever you prefer, or leave the garnish off if serving the quiche alongside other herbs.

Recipe notes & tips

• Set the pie dish on a baking sheet to make it easier to move in and out of the oven.
• If using frozen spinach, thaw and squeeze it dry before measuring the drained portion.
• Let the cooked spinach mixture cool slightly before adding it to the crust.
• Use half-and-half instead of whole milk if you want a richer custard.
• Begin checking for doneness at 35 minutes, then continue baking if the centre is still liquid.
• Rest the quiche for the full 10–15 minutes before cutting for cleaner slices.

Variations

• Use frozen spinach: Thaw 180 ml (¾ cup) and squeeze it well before warming it in the pan.
• Make it richer: Replace the whole milk with half-and-half.
• Add mozzarella: Scatter it over the filling with the feta for extra melt.
• Change the herbs: Finish with chopped dill or parsley, whichever you have on hand.
• Use butter: Swap the olive oil for the same amount of butter when cooking the onion and garlic.

Common mistakes to avoid

• Watery spinach: Squeeze out excess liquid before adding it to the crust.
• Soft pastry base: Blind-bake the crust for 8–10 minutes before filling it.
• Burnt garlic: Add it after the onion softens and cook for just 30 seconds.
• Overbaked custard: Take the quiche out when the centre is just set, not completely firm.
• Messy slices: Rest the quiche for 10–15 minutes before cutting.

How to store

Cool leftovers, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat slices in the oven until warmed through; the crust may soften slightly after storage.

Frequently asked questions