Spinach and Feta Quiche with Green Onions Recipe
This Spinach Quiche is a delightful and easy brunch or breakfast dish featuring a flaky pie crust filled with a creamy egg custard combined with fresh spinach, green onions, and tangy feta cheese. It’s perfect served warm with a side salad or fresh fruit for a light yet satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie Crust
- 1 recipe Easy Pie Crust, chilled at least 2 hours (save remaining dough for another use)
Filling
- 5 ounces fresh spinach (or frozen chopped spinach, thawed and drained)
- 6 large eggs
- ½ cup milk
- 1 cup crumbled feta or goat cheese
- 1 cup chopped green onions (scallions)
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Prepare the crust: Roll out one disk of pie dough into a circle about ⅛-inch thick. Transfer it to a 9- or 9.5-inch pie dish, pressing firmly into the bottom and up the sides. Trim excess dough leaving a ½-inch overhang, then roll the edge under itself to align with the pan rim. Crimp edges with fingers or fork. Tent loosely with plastic wrap and refrigerate while preheating oven to 425°F.
- Blind bake crust: Remove plastic wrap, prick bottom of crust all over with a fork. Line crust with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes until edges are set.
- Finish crust baking: Remove weights and parchment, bake crust another 5–8 minutes until bottom starts to set but not browned. Remove from oven and let cool slightly. Reduce oven temperature to 350°F.
- Steam the spinach: Place fresh spinach in a steamer basket over 1 inch of simmering water, covered, for 1–2 minutes until wilted. Transfer to a kitchen towel and squeeze out excess moisture. If using frozen spinach, thaw and drain excess water without steaming.
- Make filling: In a large bowl, whisk together eggs and milk until combined. Add the squeezed spinach, crumbled feta, chopped green onions, sea salt, and freshly ground black pepper. Stir gently to mix evenly.
- Assemble and bake quiche: Pour the filling into the par-baked pie crust, smoothing the top with a spatula if needed. Bake at 350°F for 40–50 minutes, until the egg custard is just set with a slight wobble in the center.
- Cool and serve: Remove quiche from oven and let it rest for 10 minutes before slicing. Serve warm with salad or fresh fruit.
Notes
- Leftover pie dough can be tightly wrapped and kept in the refrigerator for up to 2 days or frozen for up to 3 months.
- Frozen chopped spinach is a convenient alternative to fresh; no need to steam if using frozen—thaw fully and squeeze out excess water before adding to filling.
- Using a glass pie dish helps monitor the crust bottom to prevent sogginess.
