Spinach Feta Cheese Quiche Recipe
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This Spinach Feta Cheese Quiche Recipe is a perfect brunch or lunch recipe for the season. Made with eggs, fresh spinach two kinds of cheese, and a buttery crust. It makes a great meal idea.
The spinach quiche with feta adds a flavorful flair to the eggs, making it a great recipe for brunch or even as a dinner – perfectly tasty any time of day.
Ingredients for Spinach Feta Quiche
You only need a few ingredients to put it together – it is super easy!
Eggs – Preferably at room temperature
Cheese – I used cheddar, but you can use a combination of cheddar and parmesan cheese.
Pie Crust – I like to use a frozen pie crust but you can use a refrigerated pie crust or make your own,
Spinach – I prefer fresh spinach.
Onion – Adds a nice flavor to the quiche.
I love making this easy quiche recipe on the weekends and if there are leftovers, it makes for an easy breakfast that I can just reheat in the microwave. The problem is that there are usually not much leftover.
Hello Friends! We are just about ready to go into another month and the warmer weather is making it tempting to have more brunches!
This simple quiche recipe does not take a lot of time to make and you likely have most of the ingredients on hand already. What a wonderful day to celebrate a morning or afternoon with friends. It is also perfect as a tea party food idea. 
I like to change up a spinach quiche with feta cheese because the feta compliments the spinach very nicely. This quiche recipe does not contain heavy cream, keeping it on the lighter side.
When you see how simple it is, I think you will want to make it often. All you do is add onions to a pie crust,
Then add freshly chopped spinach mixture,
Then the first layer of cheese goodness with some shredded cheddar cheese,
Topped with some Feta cheese crumbles,
And then add the eggs and top with some thin butter slices before baking.
The baked quiche will be fabulous and beautiful!
The cheese and spinach complement each other perfectly and the light crisp crust just brings it all together for a delicious quiche.
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Spinach Feta Cheese Quiche Recipe
Be sure to check out the time-saving tips below.
You can save some time using bagged spinach that has been pre-washed, so that all you have to do is chop it up.
You can use pre-shredded cheddar cheese in this recipe.
I always use a frozen pie crust because I find it is just as good as making my own and so much easier.
To make the spinach quiche crustless, just bake a bit longer until eggs are fully cooked – about 40-45 minutes in the oven
This is a great make ahead meal. You can make this recipe the day before, it tastes great reheated the next day.
You can make mini quiches by using a muffin tin and a refrigerated pie crust.
Store in an airtight container or cover with plastic wrap and store in the refrigerator.
More Easy Quiche Recipes
Broccoli cheddar Quiche – the best broccoli cheese quiche! I make this breakfast casserole a lot during the holidays!
Asparagus Quiche – Fresh asparagus, cheese and tomatoes make this beautiful quiche!
Easy Bacon Cheese Quiche Recipe – a favorite quiche with BACON cheese and egg.
Tomato and Gouda Quiche – Gouda and tomatoes make for a lovely smoky, savory quiche.
Spinach Feta Quiche Recipe Easy
Ingredients
- 6 eggs
- 1 pie crust
- 2 tablespoons chopped onions
- 1/2 bunch fresh spinach chopped (about 1 cup chopped)
- 1/2 cup cheddar cheese shredded
- 1/4 cup feta cheese crumbles
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- If pie crust is frozen, thaw out.
- Poke holes in the bottom of the pie crust with a fork and pre-bake for 10 minutes at 350.
- In a large bowl, whisk eggs, salt and pepper and set aside.
- Place onions in pre-baked pie crust.
- Add chopped spinach to pie crust.
- Sprinkle cheddar cheese over spinach.
- Sprinkle feta crumbles over cheddar cheese.
- Slowly add egg mixture.
- Set pie on cookie sheet.
- Top with small pieces of the butter.
- Bake at 350 ° for 24-30 minutes until completely set.
- Let cool 5 minutes before serving.
Nutrition
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It’s so pretty! And perfect for Father’s Day. I LOVE quiche. I mean, I seek it out. I’ve never attempted to make one, though, I hope I can make it well!
Thank you Tamara – they are so easy to make!
I’m not seeing how many eggs. Does it have milk?
IT is six eggs Doreen and no added milk.
This was an easy side dish and delicious! I chopped some fresh mushrooms add added more onion. Crustless will be great for my gluten free guests!
Love making this. It’s an easy meal, and we have 5 hens. So always trying to use those fresh eggs!
Hi Raquel, I am also a So Cal girl and I will be making several of your quiche recipes for my granddaughters bridal shower.I will be doing most everything so I don’t have time to make homemade pie crust..What is your favorite store bought crust for quiche?
I want to make sure they don’t come out soggy? Thanks, Joan
Hi Joan,
How fun for bridal showers. I prefer the Pillsbury brand, but some generics work well too.
Wow so easy and awesome tasting.
Thanks so much .
Thanks Wendy!
Was easy to make
Yes it is one of the easiest quiche recipes!
This is literally so delicious that I cried when my husband ate the last of the leftovers!!!!!
Hello Raquel, your spinach quiche looks delicious! I baked a zucchini quiche just last week and will have to try your recipe soon. 🙂
Happy spring to you,
Barb 🙂
Thanks for your kind words Barbara!
I’m a quiche lover, so this is right up my alley. All the ingredients in this are some of my favs 🙂 Pinned.
Thank you so much for the pin Erlene!
Hi Rachel,
Trying this recipe now-looks wonderful. Am i missing something- where’s the butter come in?
Cheryl
Just add small pieces to the pie before baking. It makes a wonderful golden top.
Just made this today for lunch! Added a few sliced cherry tomatoes. Delicious!
That’s awesome! Thanks for letting us know Laura and glad you loved it!
I thought you should never poke holes in crust if you are putting wet ingredients in it.
You’re poking the holes in order to keep the crust from bubbling/puffing up too terribly when you “blind bake” the shell *prior* to adding your filling. The holes are small enough that nothing leaks when you later add the filling. One could use “pie weights” or dried beans if they didn’t want to poke the holes.
Exactly – thanks Amber for clarifying.
Hi, I’m somehow missing where it says number of eggs? Thanks!
Hi Jill, this recipe calls for 6 eggs (or 5 large will work too).
Hello! Does this recipe need to be eaten immediately or can it be stored in the fridge and/or freezer? If so, for how long?
You can freeze it Mary. You can freeze a baked quiche for 2 to 3 months, and an unbaked, assembled quiche for up to 1 month.Place the quiche into the freezer on a baking sheet. Once the quiche is completely frozen, wrap it in a aluminum foil and then place in a plastic freezer bag to avoid any excessive exposure to air.
Once thawed from frozen, how long do you reheat the quiche?
Hi Tahnee, I would just put the frozen quiche in the oven for about an hour.
I just made this and it was delicious! I added 1/2 cup of unsweetened almond milk to the eggs and they were great. What is the nutrition info for this recipe? Thanks again!
My daughter made it and it was yummy. I’ll try it for my husband soon. How many calories per slice?
It would hav helped if I could have printed the recipe. Did I miss something in all this accompanying text?
Just made this quiche tonight for dinner for my daughter and I. FANTASTIC!!!! Like so DELISH!!! The tang of the feta…. MMmm-good! This is one of our new favorite recipes for sure. My daughter, who is 25 and hates to cook even asked me to show her how to make it. Thanks for sharing. The only thing I would suggest is unrelated to the recipe itself and instead related to the formatting. There is no button to quickly jump to the menu. Nor was there an easy print button. Perhaps add that for ease of use. Otherwise, well done!!!
Can I use frozen chopped spinach I don’t have fresh
Thanks
Yes, just be sure to thaw and drain it.
Best quiche ever! I think I have literally made it once a week for the last two months (breakfast, brunch, and dinner). I have even made it for family members who love it just as much as me. Only change I make is adding one more egg … probably because I don’t measure anything out and need a little extra to cover the spinach and cheese.
This will be perfect for a meatless dinner during Lent! I love this flavor combo—absolutely delicious!!!
I love quiche! I am always looking for new ways to make it. Thanks for the delish recipe
I love quiche and this recipe looks so good!
Thanks – hope you love it!
Absolutely delicious and
Easy I had all the ingredients I did add fresh garlic that I lightly sauté with the onions and I added shaved Parmesan. It did taste better the next day, flavor blended in more, good dish to cook the day ahead. My family loved it thanks for sharing
Wonderful addition of the garlic!
This is a fantastic recipe, I’ve made it a few times for family get togethe rs, everyone loves it, I put mozzarella with it too, mainly cos I bought it by mistake😄 but it went down well, thank you for sharing,love it!!
So happy to hear! Thank you!
This has become our favorite recipe for Quiche. Do you think I could get it all prepared one day and bake it the next?
How do I print this recipe?
You can print it from the recipe card.
Makes a gorgeous quiche! Thank you for sharing ❤
Your “recipe card” states up top that the cook time is 13 minutes…however it turns out that the crust cooks for 10 minutes and the fully mixed quiche then cooks in the crust an additional 24-30 minutes!!! Please correct that for future users.
Hi Laura,
Thanks so much for noticing the missing time element in our card. We have updated the information and appreciate you letting us know! Have a great day!
this I will be making!!! It is full of all my favorite foods and it looks so good
I have made this a few times now, and it turns out perfect every time, it is my go to quiche. It is so yummy that everyone wants more. I even add about 2/3 cup chopped ham to it.
So happy you love it. Great idea to add ham. Happy New Year Diana!
I used Vidalia onion and did add a little cream to this recipe simply because there was room in the pie shell. It was delicious! My husband (a picky eater) loved it too!
Thanks for sharing!
Thanks so much Kathy! Glad he love it too! 🙂
I have never made a quiche in my life. Found your recipe and added potatoes, mushroom and tomato. The added ingredients needed more cooking time, but it turned out amazing. Thank you for sharing.
I used sweet onion, and feta with tomato & herbs. Delicious! will be making this recipe again and again, thanks for sharing!
So happy you enjoyed it Kathy! Thanks for letting me know.
I’ve made this quiche twice in the last three weeks – it’s so good and fresh! I cooked two shallots in butter and added those to the bottom of the crust. I also added 1/4 cup of 2% milk to the eggs and topped my quiche with rings of red pepper. Gorgeous and delicious! Thanks for sharing this recipe!
Deep dish frozen pie crust or regular?
Hi Doris, I use a regular crust.
Hello , how do I reheat the next day if I’m baking it ahead of time
Preheat your oven to 350 degrees F. Cover the crust of the refrigerated quiche with aluminum foil and heat your quiche for 18 to 25 minutes or until the inside of the quiche is at 165 degrees Fahrenheit.
Making this for brunch tomorrow, looks delicious!! Can I add artichoke?
I have not tried it but if I did I would use frozen artichokes as fresh takes a bit of time to clean and prepare.
I’m not a big quiche person but I made this for a YouTube segment (Flavor & Fiction) where I had to choose a recipe with feta. It was easy and came out great!
So happy to hear! Thanks for stopping by!
Great recipe. I added a little bacon and a dash of nutmeg. I will make this often. Good summer breakfast or lunch.
Nutmeg and bacon are nice additions! 🙂
I love this recipe, only I add way more spinach, turkey bacon and sundried tomatoes 😋
Awesome idea Robyn! Thanks for rating.
Hi Raquel
How far in advance can you make this quiche?
I would say a day before but it is still good after a couple of days in the refrigerator.
This is my go-to quiche recipe! So good and so easy! I always measure the cheese with my heart; it probably ends up being about double what the recipe calls for. I also add a splash of cream to the eggs to help fill up a deep pie crust a bit more. Thank you for sharing. So yummy!!
Thanks so much Rachel!
I ALWAYS get compliments and it never lasts! Sad for me, cause I always want it leftovers hehe but good because everyone always raves about this quiche! I’m always getting asked if I bought it at Costco so when I tell them I made it they’re like no way!!! It’s so good! (I have a toddler so I think people assume I wouldn’t have time to make something this good… but it’s actually pretty simple and the more you make it the easier it is. I almost have it memorized!)
It was so easy and absolutely Delicious!
Hi! I am going to be making this wonderful quiche in 24 hours. My questionis, can I add cooked breakfastsausageto this and if so about how much and with doing that should I cut down on the 6 eggs, as I will be using large eggs? I cannot wait to make it and try it!! Thanks so very much, and have a Blessed Day 😁
Yes you absolutely can add cooked, drained sausage pieces to it.
This is a keeper. I wish I would have tried this a long time ago!
We like a denser quiche, so I saute 1/2 Videlia onion lightly, add this to the shell. Then while the pan is warm, I throw in a small bag of spinach, just long enough for it to wilt. This way, I can get more ingredients in the pie shell, using the same number of eggs and twice the cheeses.