Greek Spinach and Feta Quiche

Here is my favorite spinach and feta quiche recipe, with a flaky pie crust, creamy feta and white cheddar, fresh spinach, and a rich custard made with half and half, eggs, and a hint of nutmeg.

This quiche is perfect for weekend brunch or even a quick weeknight dinner. I love that you can make it ahead and just reheat slices throughout the week. Plus, it’s a great way to sneak some greens onto everyone’s plates!

What Kind of Spinach Should I Use?

Fresh spinach is always my first choice for quiche since it has better flavor and texture than frozen, plus you can control exactly how much moisture ends up in your filling. Baby spinach works great because the leaves are tender and don’t need much prep, but regular spinach is fine too as long as you remove any thick stems. If you only have frozen spinach on hand, it’ll work in a pinch, but make sure you thaw it completely and squeeze out as much water as possible using a clean kitchen towel or paper towels. Too much moisture from the spinach can make your quiche watery, and nobody wants that.

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Pie dough: Store-bought works great if you’re short on time, but homemade gives you that extra flaky texture. You can also use puff pastry for a lighter, crispier crust.
• Fresh spinach: Frozen spinach works just as well here. Use about 10 ounces, thaw it completely, and squeeze out as much liquid as possible before adding it to the quiche – this step is important to avoid a soggy filling.
• Half & half: You can use whole milk for a lighter quiche, or heavy cream for something richer. A mix of milk and cream also does the trick.
• Feta cheese: Goat cheese makes a nice substitute if you want something milder and creamier. Ricotta also works, though you’ll lose some of that tangy flavor.
• White cheddar: Regular cheddar, gruyere, or Swiss cheese all work well. Gruyere adds a nice nutty flavor that pairs great with spinach.
• Onion: Shallots or leeks can replace the onion for a slightly sweeter, more subtle flavor. Use about the same amount.

Watch Out for These Mistakes While Baking

The biggest mistake when making quiche is not removing excess moisture from the spinach, which can leave you with a watery filling – after cooking the spinach, squeeze it in a clean kitchen towel or paper towels to get rid of as much liquid as possible.

Another common error is pouring the egg mixture into a cold crust, so make sure to blind bake your pie dough for about 10 minutes at 375°F first, which creates a barrier and prevents a soggy bottom.

Overbaking is also a problem since quiche continues cooking after you remove it from the oven – take it out when the center still has a slight jiggle (around 165°F on an instant-read thermometer), and it will set perfectly as it cools.

Finally, resist the urge to slice into your quiche right away, as letting it rest for at least 15-20 minutes allows the custard to firm up and makes for cleaner, prettier slices.

What to Serve With Spinach and Feta Quiche?

Spinach and feta quiche is perfect for brunch or a light dinner, and I love serving it with a simple mixed greens salad tossed with a lemon vinaigrette to balance out the richness of the eggs and cheese. Fresh fruit like sliced strawberries, melon, or grapes makes a great side that adds a refreshing sweetness to your plate. If you’re serving this for breakfast or brunch, some crispy bacon or breakfast sausage links are always a hit, and don’t forget about roasted potatoes or hash browns on the side. A basket of warm croissants or buttery biscuits is also nice for rounding out the meal, especially if you’re feeding a crowd.

Storage Instructions

Store: Leftover quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in an airtight container. I actually think quiche tastes even better the next day after all the flavors have had time to meld together!

Freeze: You can freeze this quiche either whole or in individual slices for up to 2 months. Wrap it well in plastic wrap and then in foil to prevent freezer burn. I like to slice it first so I can grab just one piece at a time for a quick breakfast or lunch.

Reheat: Warm up refrigerated slices in the microwave for about 60-90 seconds, or pop them in a 350°F oven for 10-15 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first, or add a few extra minutes to the oven time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1700
• Protein: 50-58 g
• Fat: 105-115 g
• Carbohydrates: 95-110 g

Ingredients

For the crust:

• 1 9-inch pie dough (thawed if frozen, or homemade)

For the filling:

• 3/8 cup crumbled feta cheese (I use Athens feta for creaminess)
• 3 cups fresh spinach (roughly chopped)
• 1 tbsp olive oil
• 1/4 cup shredded white cheddar cheese
• 1 small onion (diced into 1/4-inch pieces)

For the egg custard:

• 1/4 cup shredded white cheddar cheese
• 1/2 tsp salt
• 3/8 cup crumbled feta cheese
• 4 large eggs
• 1 cup half and half (brings richness and prevents a rubbery texture)
• 1/4 tsp nutmeg (adds subtle warmth)
• 1/4 tsp black pepper (freshly ground preferred)

Step 1: Prepare the Oven and Crust

• 1 9-inch pie dough

Preheat your oven to 375°F.

While the oven heats, place your thawed pie dough into a 9-inch pie plate, gently pressing it into the corners and sides.

This gives the oven time to reach temperature while you prep the filling components.

Step 2: Sauté the Aromatics and Wilt the Spinach

• 1 tbsp olive oil
• 1 small onion
• 3 cups fresh spinach

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.

Add the roughly chopped fresh spinach and cook for about 2 minutes, stirring frequently, until the spinach is wilted and any excess moisture has mostly evaporated.

Remove from heat and let cool slightly—I find this helps prevent the eggs from scrambling when you pour them over the hot vegetables.

Step 3: Whisk the Custard Base

• 4 large eggs
• 1 cup half and half
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

In a medium bowl, crack the 4 large eggs and whisk them together until well combined.

Pour in the half and half and whisk until fully incorporated.

Add the salt, freshly ground black pepper, and nutmeg, whisking gently until everything is evenly distributed.

The nutmeg adds a subtle warmth that really complements the feta and spinach—don’t skip it even though the amount seems small.

Step 4: Layer the Filling Components

• 3/8 cup crumbled feta cheese
• 1/4 cup shredded white cheddar cheese
• spinach and onion mixture from Step 2

Sprinkle half of the crumbled feta cheese evenly over the bottom of the prepared pie crust, followed by half of the shredded white cheddar cheese.

Spread the cooked spinach and onion mixture from Step 2 evenly over the cheese layer.

This layering technique ensures every bite has a balanced mix of cheese, vegetables, and custard.

Step 5: Add the Custard and Top with Cheese

• custard mixture from Step 3
• 3/8 cup crumbled feta cheese
• 1/4 cup shredded white cheddar cheese

Carefully pour the egg and half and half mixture from Step 3 over the spinach and cheese layers, pouring slowly and evenly to ensure it distributes throughout the quiche.

Sprinkle the remaining crumbled feta cheese and shredded white cheddar cheese over the top.

Place the pie plate on a baking sheet (this catches any drips and makes it easier to remove from the oven).

Step 6: Bake Until Set

Transfer the baking sheet to the preheated 375°F oven and bake for 40-45 minutes.

The quiche is done when the center is just set but still slightly jiggly in the very middle—it will continue to set as it cools.

The top should be lightly golden and the edges should pull slightly away from the sides of the pie plate.

Step 7: Cool and Serve

Remove the quiche from the oven and let it rest on the baking sheet for at least 10 minutes before slicing.

I always let mine cool a bit longer—about 15 minutes—because it holds together better and the flavors settle.

Slice into wedges and serve warm or at room temperature.

Greek Spinach and Feta Quiche

Delicious Greek Spinach and Feta Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 8 slices

Calories 1625 kcal

Ingredients

  

For the crust:

• 1 9-inch pie dough (thawed if frozen, or homemade)

For the filling:

• 3/8 cup crumbled feta cheese (I use Athens feta for creaminess)
• 3 cups fresh spinach (roughly chopped)
• 1 tbsp olive oil
• 1/4 cup shredded white cheddar cheese
• 1 small onion (diced into 1/4-inch pieces)

For the egg custard:

• 1/4 cup shredded white cheddar cheese
• 1/2 tsp salt
• 3/8 cup crumbled feta cheese
• 4 large eggs
• 1 cup half and half (brings richness and prevents a rubbery texture)
• 1/4 tsp nutmeg (adds subtle warmth)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

 

• Preheat your oven to 375°F. While the oven heats, place your thawed pie dough into a 9-inch pie plate, gently pressing it into the corners and sides. This gives the oven time to reach temperature while you prep the filling components.
• Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent. Add the roughly chopped fresh spinach and cook for about 2 minutes, stirring frequently, until the spinach is wilted and any excess moisture has mostly evaporated. Remove from heat and let cool slightly—I find this helps prevent the eggs from scrambling when you pour them over the hot vegetables.
• In a medium bowl, crack the 4 large eggs and whisk them together until well combined. Pour in the half and half and whisk until fully incorporated. Add the salt, freshly ground black pepper, and nutmeg, whisking gently until everything is evenly distributed. The nutmeg adds a subtle warmth that really complements the feta and spinach—don't skip it even though the amount seems small.
• Sprinkle half of the crumbled feta cheese evenly over the bottom of the prepared pie crust, followed by half of the shredded white cheddar cheese. Spread the cooked spinach and onion mixture from Step 2 evenly over the cheese layer. This layering technique ensures every bite has a balanced mix of cheese, vegetables, and custard.
• Carefully pour the egg and half and half mixture from Step 3 over the spinach and cheese layers, pouring slowly and evenly to ensure it distributes throughout the quiche. Sprinkle the remaining crumbled feta cheese and shredded white cheddar cheese over the top. Place the pie plate on a baking sheet (this catches any drips and makes it easier to remove from the oven).
• Transfer the baking sheet to the preheated 375°F oven and bake for 40-45 minutes. The quiche is done when the center is just set but still slightly jiggly in the very middle—it will continue to set as it cools. The top should be lightly golden and the edges should pull slightly away from the sides of the pie plate.
• Remove the quiche from the oven and let it rest on the baking sheet for at least 10 minutes before slicing. I always let mine cool a bit longer—about 15 minutes—because it holds together better and the flavors settle. Slice into wedges and serve warm or at room temperature.