Name: Rustic Spring Spinach & Feta Quiche
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French
Ingredients: 1 9-inch pie crust (store-bought or homemade); 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 cups fresh spinach, chopped; 3 large eggs; 1 cup whole milk; 1/2 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon ground nutmeg; 1 1/4 cups crumbled feta cheese; 1/2 cup shredded mozzarella or gruyère

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A golden, cheesy spinach and feta quiche with a flaky, buttery crust, this rustic dish celebrates spring’s fresh flavors with simplicity and elegance. Earthy spinach, creamy feta, and a hint of nutmeg come together in a tender custard, ideal for brunch, light dinners, or a leisurely cottage breakfast.

Why You’ll Love This Recipe

Combines wholesome, seasonal ingredients in a classic quiche format
Perfectly balanced with creamy custard, tangy feta, and tender greens
Can be served warm or at room temperature—great for make-ahead meals
Versatile as a vegetarian main, side dish, or brunch highlight
Rustic yet elegant, ideal for casual gatherings or special occasions

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 9-inch pie crust (store-bought or homemade)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
4 cups fresh spinach, chopped
3 large eggs
1 cup whole milk
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 1/4 cups crumbled feta cheese
1/2 cup shredded mozzarella or gruyère

Directions

Preheat oven to 375°F (190°C). Roll out the pie crust and press it into a 9-inch pie dish. Prick the bottom with a fork and blind bake for 10 minutes. Let cool slightly.
In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic for 2–3 minutes.
Add the chopped spinach and cook until wilted and moisture has evaporated. Remove from heat and set aside.
In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, pepper, and nutmeg until smooth.
Spread the spinach mixture evenly into the pre-baked crust.
Sprinkle the crumbled feta and shredded mozzarella or gruyère over the spinach layer.
Pour the egg mixture evenly over the filling, ensuring it spreads to all corners.
Bake for 35–40 minutes, or until the quiche is set in the center and the top is golden brown.
Let the quiche cool for 10–15 minutes before slicing. Serve warm or at room temperature.

Servings and timing

Servings: 6 slices
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Calories: 290 kcal per slice

Variations

Herbaceous Twist: Add chopped dill, parsley, or chives to the egg mixture for extra flavor.
Cheese Options: Substitute goat cheese or ricotta for feta, or try cheddar for a different flavor profile.
Greens Swap: Use kale, Swiss chard, or arugula in place of spinach.
Crustless Version: Pour filling into a greased pie dish without a crust for a lighter, gluten-free quiche.
Mini Quiches: Use muffin tins for individual servings—great for parties or meal prep.

Storage/Reheating

Refrigeration: Store in an airtight container or tightly wrapped in the refrigerator for up to 4 days.
Freezing: Wrap slices in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes or microwave individual slices until heated through.

FAQs

Can I use frozen spinach instead of fresh?

Yes. Thaw and squeeze out all excess moisture before adding to the sautéed onion and garlic.

How do I keep the crust from getting soggy?

Blind baking the crust ensures a crisp base. You can also brush the crust with a beaten egg white before baking.

Is feta cheese necessary?

Feta adds tang and saltiness, but you can substitute with goat cheese, ricotta, or even a mild cheese like mozzarella.

Can I make this quiche in advance?

Yes, quiche stores and reheats well. Make it a day ahead and reheat before serving.

What’s the best way to reheat quiche?

Oven reheating is best for maintaining the crust’s texture. Cover loosely with foil to prevent over-browning.

Can I make this quiche crustless?

Absolutely. Simply grease the pie dish and follow the same filling steps—reduce bake time slightly.

Is this quiche suitable for vegetarians?

Yes, it’s entirely vegetarian and protein-rich from the eggs and cheese.

What can I serve with this quiche?

Pair with a light green salad, fresh fruit, or roasted potatoes for a complete meal.

Can I add other vegetables?

Yes. Mushrooms, roasted peppers, or sautéed leeks can be added—just ensure they are cooked and moisture-free.

How do I know when the quiche is fully cooked?

The center should be set and not jiggle when gently shaken. A knife inserted should come out clean.

Conclusion

Rustic Spring Spinach & Feta Quiche is a delightful, versatile dish that captures the freshness of the season in every bite. Whether you’re hosting a brunch or enjoying a quiet meal, its balance of creamy filling, savory cheese, and tender greens wrapped in a flaky crust makes it a satisfying and elegant choice. It’s proof that simplicity and quality ingredients are the heart of a memorable meal.

Rustic Spring Spinach & Feta Quiche

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Author: Mia
Total Time: 1 hour
Yield: 6 slices 1x
Diet: Vegetarian

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Description

A golden, cheesy spinach and feta quiche with a flaky crust—simple, earthy, and perfect for spring gatherings or quiet cottage mornings.

Instructions

Preheat oven to 375°F (190°C). Roll out and press the pie crust into a 9-inch pie dish. Prick the bottom with a fork and blind bake for 10 minutes. Let cool.
Heat olive oil in a pan. Sauté onions and garlic for 2–3 minutes, then add chopped spinach. Cook until wilted and moisture evaporates. Remove from heat.
In a mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg.
Spread the spinach mixture evenly into the crust. Sprinkle feta and mozzarella over the top.
Pour the egg mixture over the filling, ensuring it spreads evenly.
Bake for 35–40 minutes or until the center is set and the top is golden brown.
Cool for 10–15 minutes before slicing. Serve warm or at room temperature.