Spinach and Feta Quiche Recipe

Learn how to make the best homemade Spinach and Feta Quiche with this easy baking recipe. The buttery shortcrust pastry pairs perfectly with the creamy egg filling, while spinach and tangy feta create a balanced flavor profile. Perfect for brunch, lunch or dinner!

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

50 mins

Serves:

1 quiche (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g fresh spinach (or 150g frozen spinach, thawed and squeezed dry)</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/4 tsp grated nutmeg</li><li class="ingredients-single-item">1/2 tsp dried oregano</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice

🔥 Calories: 320 calories

🥑 Fat: 24 g

🧈 Saturated Fat: 14 g

🍞 Carbohydrates: 18 g

🍭 Sugar: 2 g

🍗 Protein: 10 g

🫀 Cholesterol: 165 mg

🧂 Sodium: 380 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li><li class="equipment-single-item">Baking beans or dried rice (for blind baking)</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl or food processor. Add the cold cubed butter and rub it in with your fingertips (or pulse in processor) until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, a tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough as this develops gluten and can make your pastry tough. Form into a disc, wrap in cling film and chill for at least 30 minutes – this relaxes the gluten and firms up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare your filling. If using fresh spinach, wash thoroughly and place in a large pan over medium heat (no need to add water – the residual moisture will be enough). Cook until just wilted, about 2-3 minutes. Transfer to a colander, let cool slightly, then squeeze out as much liquid as possible to prevent a soggy quiche. Chop roughly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (fan 160°C/350°F/Gas Mark 4). In a frying pan, heat the olive oil over medium heat and sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Remove from heat and set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully lift the pastry into the tin, gently pressing it into the corners without stretching it. Trim the excess, leaving about 1cm overhang (pastry shrinks during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking paper and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-7 minutes until the base is just beginning to color but not fully cooked. The blind baking ensures your pastry base will be crisp, not soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the eggs, cream, and milk until well combined. Season with salt, pepper, nutmeg, and oregano. The nutmeg particularly enhances the flavor of spinach and adds a subtle warmth to the quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the cooled spinach and onion mixture evenly over the base of the pastry case. Scatter the crumbled feta cheese on top, reserving a small amount for the very top if desired. Gently pour the egg mixture over, allowing it to seep between the spinach and feta. Sprinkle the remaining feta on top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce the oven temperature to 170°C (fan 150°C/340°F/Gas Mark 3) and bake the quiche for 25-30 minutes until the filling is just set with a slight wobble in the center. It will continue to set as it cools. The lower temperature ensures gentle cooking without curdling the eggs or overcoloring the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for 10-15 minutes before carefully removing. This cooling period makes it easier to remove and allows the filling to set completely. Serve warm or at room temperature for the best flavor. The quiche will keep in the refrigerator for up to 3 days and can be reheated or enjoyed cold.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Spinach and Feta Quiche?

This quiche features plain flour, unsalted butter, fresh spinach, onion, garlic, feta cheese, eggs, double cream, whole milk, and seasonings including nutmeg and oregano. These ingredients create a perfect balance of buttery pastry, creamy filling, and tangy cheese.

How to cook Spinach and Feta Quiche at home?

Learn how to cook Spinach and Feta Quiche by first preparing a buttery shortcrust pastry, blind baking it until golden, then filling it with sautéed spinach, onions, crumbled feta and a creamy egg mixture seasoned with nutmeg and oregano. Bake at 170°C for 25-30 minutes until just set with a slight wobble in the centre.

Why is blind baking necessary when making quiche?

Blind baking creates a barrier between the moist filling and pastry, preventing the dreaded "soggy bottom." This pre-baking step ensures your pastry cooks through properly and remains crisp, even when filled with the wet egg mixture. It's essential for achieving that perfect texture contrast.

How do I prevent my quiche from becoming watery?

Always thoroughly squeeze excess moisture from cooked spinach; this is crucial. Allow sautéed onions to cool before adding them. Blind bake your pastry case to create a moisture barrier. Bake at the right temperature (not too high) and let the quiche rest before slicing to fully set.

Can I prepare this savoury tart ahead of time for entertaining?

Absolutely! This quiche is perfect for make-ahead entertaining. You can prepare it up to 2 days in advance and refrigerate, or freeze for up to 3 months. Serve at room temperature or gently reheat at 160°C for 15-20 minutes until warmed through.

Want to try something else in ...