20 Delicious Spinach Feta Quiche Recipe Variations

Versatile, vibrant, and utterly delicious—spinach feta quiche is the comfort food hero that deserves a permanent spot in your recipe rotation. Whether you’re craving a quick weeknight dinner, a show-stopping brunch, or a cozy seasonal favorite, these 20 variations will inspire your next kitchen adventure. Get ready to fall in love with this classic combo all over again—let’s dive in!

Classic Spinach and Feta Quiche

Gosh, who decided quiche was just for fancy brunches? This spinach and feta beauty is here to crash your weeknight dinner party, no invitation needed—just pure, cheesy goodness that’s easier to whip up than excuses for skipping leg day.

Ingredients

– 1 store-bought pie crust (because life’s too short for pastry drama)
– 5 large eggs, preferably at room temp for fluffier results
– 1 cup heavy cream (go big or go home, right?)
– 1 cup crumbled feta cheese, because salty tang is non-negotiable
– 2 cups fresh spinach, roughly chopped—I swear it shrinks faster than my motivation on a Monday
– 1/2 cup diced yellow onion (sautéed first for maximum flavor)
– 1 tbsp extra virgin olive oil, my trusty sidekick for all things savory
– 1/2 tsp salt and 1/4 tsp black pepper, because seasoning is your secret superpower

Instructions

1. Preheat your oven to 375°F—no peeking until it’s fully heated!
2. Unroll the store-bought pie crust and press it into a 9-inch pie dish, crimping the edges for a rustic look (or just to impress your cat).
3. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat until it shimmers, about 1 minute.
4. Add 1/2 cup diced yellow onion and sauté for 4–5 minutes until translucent and fragrant—this builds a flavor base that’s worth the extra step.
5. Toss in 2 cups fresh spinach and cook for 2–3 minutes, just until wilted; remove from heat to cool slightly.
6. In a medium bowl, whisk 5 large eggs until pale and frothy, about 1 minute, for a lighter quiche texture.
7. Pour in 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper, whisking until fully combined.
8. Stir in the sautéed spinach-onion mixture and 1 cup crumbled feta cheese, folding gently to distribute evenly.
9. Pour the filling into the prepared pie crust, spreading it smoothly with a spatula.
10. Bake at 375°F for 35–40 minutes, until the center is set and the top is golden brown—a toothpick inserted should come out clean.
11. Let the quiche cool on a wire rack for 10 minutes before slicing; this prevents a crumbly mess and lets the flavors settle.

Creamy, savory, and packed with spinach that even picky eaters will devour, this quiche is a texture dream with a flaky crust and tender filling. Serve it warm with a side salad for a balanced meal, or slice it cold for a grab-and-go breakfast that’s way better than sad desk lunches.

Crustless Spinach Feta Quiche

Crustless spinach feta quiche is basically the breakfast superhero we all need—it swoops in to save busy mornings with minimal fuss and maximum deliciousness. Consider this your permission slip to skip the pastry drama while still enjoying that glorious eggy, cheesy goodness that makes brunch worth waking up for. Honestly, it’s so easy you could probably make it half-asleep (not that I’ve tried… much).

Ingredients

• 6 large eggs (I prefer room temp eggs here—they blend smoother and make for a fluffier quiche)
• 1 cup whole milk (none of that skim stuff—go big or go home for creaminess)
• 1 cup crumbled feta cheese (the salty, tangy star of the show, obviously)
• 10 oz frozen chopped spinach, thawed and squeezed dry (seriously, squeeze it like you’re wringing out drama—no one wants a soggy quiche)
• 1/2 cup diced yellow onion (because everything’s better with a little sweet onion action)
• 1 tbsp extra virgin olive oil (my go-to for sautéing—it adds a subtle fruity note)
• 1/2 tsp garlic powder (for that gentle garlicky hug without the chopping fuss)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)
• 1/4 tsp salt (trust me, the feta brings saltiness, so go easy here)

Instructions

1. Preheat your oven to 375°F—this gives it time to get perfectly toasty while you prep.
2. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat until it shimmers, about 1 minute.
3. Add 1/2 cup diced yellow onion and sauté until translucent and lightly golden, roughly 4-5 minutes—stir occasionally to avoid burning.
4. Tip: If the onions start sticking, add a splash of water to deglaze the pan and lift those flavorful bits.
5. In a large bowl, crack 6 large eggs and whisk vigorously until fully blended and slightly frothy.
6. Pour in 1 cup whole milk, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper, then whisk again until everything is happily combined.
7. Fold in the sautéed onions, 10 oz squeezed-dry spinach, and 1 cup crumbled feta cheese—mix gently so you don’t overwork the eggs.
8. Tip: For extra fluffiness, let the mixture sit for 2 minutes so the ingredients cozy up together.
9. Lightly grease a 9-inch pie dish with butter or oil to prevent sticking nightmares.
10. Pour the egg mixture into the prepared dish and spread it evenly with a spatula.
11. Bake at 375°F for 35-40 minutes, or until the center is set and the top is golden brown—a knife inserted should come out clean.
12. Tip: If the top browns too quickly, tent it with foil for the last 10 minutes to avoid over-browning.
13. Remove from the oven and let it cool for 5-10 minutes before slicing—patience, friend, it’s worth it!

You’ll love the creamy, slightly tangy bite from the feta against the earthy spinach, all held together in a tender, sliceable texture that’s sturdy yet delicate. Serve it warm with a side of fresh fruit for a bright contrast, or cube it cold for a protein-packed snack—it’s basically the chameleon of quiches, ready for any meal vibe.

Spinach Feta Quiche with Sundried Tomatoes

Kickstarting your morning with this spinach feta quiche feels like giving your taste buds a Mediterranean vacation—flaky crust, creamy filling, and those sun-dried tomatoes that pack a punch of sunshine. It’s the kind of dish that makes you wonder why you ever settled for sad, soggy breakfasts, and trust me, your brunch game will never be the same. Let’s dive into this flavor fiesta!

Ingredients

• 1 store-bought pie crust (because life’s too short for homemade stress)
• 5 large eggs, preferably at room temp for smoother blending
• 1 cup heavy cream (go big or go home, right?)
• 1 cup fresh spinach, roughly chopped—I like it vibrant, not wilted to oblivion
• 1/2 cup crumbled feta cheese, because salty tang is non-negotiable
• 1/4 cup sun-dried tomatoes in oil, drained and chopped (they’re little flavor bombs!)
• 1/4 cup grated Parmesan cheese, for that extra umami kick
• 1 tbsp extra virgin olive oil, my kitchen staple for everything
• 1/2 tsp salt, to balance the richness
• 1/4 tsp black pepper, freshly ground if you’re feeling fancy

Instructions

1. Preheat your oven to 375°F—no guessing, use that oven thermometer for accuracy.
2. Unroll the pie crust and press it firmly into a 9-inch pie dish, crimping the edges for a rustic look (and to prevent shrinkage).
3. Prick the bottom of the crust all over with a fork to avoid puffing up like a balloon.
4. Blind bake the crust for 10 minutes until lightly golden; this step is your secret to a crisp, not soggy, base.
5. In a large bowl, whisk the eggs vigorously until frothy and pale yellow, about 1 minute.
6. Pour in the heavy cream and whisk until fully combined—no streaks allowed!
7. Add the salt and black pepper, stirring to distribute evenly.
8. Heat the olive oil in a skillet over medium heat until it shimmers, about 30 seconds.
9. Sauté the spinach for just 1-2 minutes until slightly wilted but still bright green; overcooking turns it mushy, so watch closely.
10. Spread the sautéed spinach evenly over the pre-baked crust.
11. Sprinkle the crumbled feta and chopped sun-dried tomatoes over the spinach layer.
12. Carefully pour the egg and cream mixture over the fillings, ensuring it seeps into all the nooks.
13. Top with grated Parmesan for a golden, cheesy crust.
14. Bake at 375°F for 35-40 minutes, until the center is set and a knife inserted comes out clean.
15. Let the quiche cool on a wire rack for 15 minutes before slicing—patience prevents a crumbly mess!

Velvety and rich, this quiche boasts a custardy interior with pops of tangy feta and sweet sun-dried tomatoes. Serve it warm with a crisp side salad for brunch, or slice it cold for a picnic—it’s versatile enough to shine anywhere, anytime.

Mediterranean Spinach Feta Quiche

Tired of the same old breakfast routine? This Mediterranean Spinach Feta Quiche is here to rescue your mornings with a flaky, flavorful punch that’ll make you forget plain scrambled eggs ever existed. Think of it as a savory pie that decided to vacation in Greece and came back with all the best souvenirs.

Ingredients

– 1 store-bought pie crust (because homemade is great, but life is short)
– 5 large eggs at room temperature (they incorporate so much better this way)
– 1 cup whole milk (none of that skim stuff—we’re making quiche, not punishment)
– 1 cup fresh spinach, roughly chopped (I like to pretend this cancels out the cheese)
– ½ cup crumbled feta cheese (the salty, tangy star of the show)
– ¼ cup chopped sun-dried tomatoes packed in oil (my secret flavor bombs)
– 2 tbsp extra virgin olive oil (my go-to for everything Mediterranean)
– ½ tsp dried oregano (because we’re fancy like that)
– ¼ tsp black pepper (freshly ground if you’re feeling extra)

Instructions

1. Preheat your oven to 375°F—no guessing, use that oven thermometer!
2. Unroll the pie crust and press it firmly into a 9-inch pie dish, crimping the edges for that professional touch.
3. In a medium bowl, whisk together the room temperature eggs and whole milk until completely smooth and pale yellow.
4. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat until it shimmers.
5. Add the chopped spinach to the skillet and cook for exactly 2 minutes, just until wilted but still bright green.
6. Transfer the wilted spinach to the egg mixture using a slotted spoon to drain excess liquid.
7. Stir in the crumbled feta cheese, chopped sun-dried tomatoes, dried oregano, and black pepper until evenly distributed.
8. Pour the entire mixture into the prepared pie crust, spreading it evenly with a spatula.
9. Bake at 375°F for 35-40 minutes, until the center is set and the crust is golden brown.
10. Let the quiche cool on a wire rack for 15 minutes before slicing—patience prevents quiche collapse!

Flaky crust gives way to a creamy, savory filling where the tangy feta plays perfectly against the sweet sun-dried tomatoes. Serve it warm with a simple arugula salad for lunch, or slice it cold straight from the fridge when midnight cravings strike—it’s delicious either way.

Spinach Feta Quiche with Caramelized Onions

Picture this: you’ve got a brunch to impress, but your culinary skills are currently limited to burning toast. Enter this spinach feta quiche with caramelized onions—the ultimate savory pie that makes you look like a gourmet chef while secretly being easier than assembling IKEA furniture.

Ingredients

• 1 pre-made pie crust (because life’s too short to make dough from scratch)
• 2 tablespoons olive oil (extra virgin is my ride-or-die for cooking)
• 1 large yellow onion, thinly sliced (trust me, thin slices make all the difference)
• 4 cups fresh spinach (the kind that wilts down to practically nothing)
• 4 large eggs (I prefer room temperature—they mix more smoothly)
• 1 cup whole milk (none of that skim stuff, we’re making magic here)
• 1 cup crumbled feta cheese (the salty, tangy star of the show)
• 1/2 teaspoon salt (just enough to make the flavors pop)
• 1/4 teaspoon black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F and place the pie crust in a 9-inch pie dish.
2. Heat olive oil in a large skillet over medium heat until it shimmers.
3. Add sliced onions and cook for 15-20 minutes, stirring occasionally, until they turn golden brown and sweet.
4. Add spinach to the skillet and cook for 2-3 minutes until completely wilted.
5. Spread the onion-spinach mixture evenly across the bottom of the pie crust.
6. Sprinkle crumbled feta cheese over the vegetable layer.
7. In a medium bowl, whisk together eggs, milk, salt, and pepper until fully combined.
8. Pour the egg mixture slowly over the fillings in the pie crust.
9. Bake for 35-40 minutes until the center is set and the top is golden brown.
10. Remove from oven and let cool for 10 minutes before slicing.

Oh my goodness, the contrast between the creamy egg filling and those sweet caramelized onions is pure magic. The feta adds just enough saltiness to balance everything out, creating a texture that’s simultaneously light and satisfying. Serve this beauty warm with a simple green salad, or honestly, just eat it straight from the pan while nobody’s watching—I won’t tell.

Herbed Spinach and Feta Breakfast Quiche

Mornings just got a major upgrade, folks—this herby, cheesy, eggy masterpiece is about to become your new breakfast BFF. Seriously, it’s so good you might start setting your alarm 15 minutes early just to savor every flaky, flavorful bite. Let’s get quiche-ing!

Ingredients

– 1 store-bought pie crust (because we’re fancy but not that fancy)
– 6 large eggs (I prefer room temp—they blend smoother than a jazz playlist)
– 1 cup heavy cream (go big or go home, am I right?)
– 1 cup fresh spinach, roughly chopped (packed tight like your post-holiday suitcase)
– 1/2 cup crumbled feta cheese (the salty superstar of this show)
– 1/4 cup chopped fresh dill (trust me, it’s the herb hero here)
– 1/4 cup chopped fresh parsley (for that extra green goodness)
– 1/4 cup chopped scallions (the subtle oniony crunch we crave)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/2 tsp salt (just enough to make the flavors pop)
– 1/4 tsp black pepper (freshly ground, because we’re not savages)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Unroll the pie crust and press it firmly into a 9-inch pie dish, crimping the edges for that homemade touch.
3. Heat the olive oil in a skillet over medium heat until it shimmers lightly.
4. Add the scallions and sauté for 2 minutes until they’re slightly softened but not browned.
5. Toss in the spinach and cook for another 2 minutes, just until wilted—it should look vibrant, not soggy.
6. In a large bowl, whisk the eggs vigorously for 30 seconds until frothy and uniform in color.
7. Pour in the heavy cream and whisk for another 20 seconds until fully combined.
8. Stir in the salt, pepper, dill, and parsley with a spatula—mix gently to keep the herbs intact.
9. Fold in the sautéed spinach-scallion mixture and crumbled feta until evenly distributed.
10. Carefully pour the egg mixture into the prepared pie crust, smoothing the top with the spatula.
11. Bake for 35–40 minutes, until the center is set and the top is golden brown with no jiggle.
12. Let the quiche cool on a wire rack for 10 minutes before slicing—patience pays off here!
Yes, the flaky crust gives way to a creamy, herb-speckled filling that’s rich but not heavy. Serve it warm with a side of crispy bacon or a simple arugula salad for a brunch that’ll have everyone asking for seconds.

Mini Spinach Feta Quiche Bites

Virtually every party needs these adorable Mini Spinach Feta Quiche Bites—they’re the perfect handheld delight that makes you look like a culinary genius without breaking a sweat. Seriously, who can resist flaky pastry cups cradling a savory, cheesy filling? They disappear faster than my motivation to do dishes after a big dinner.

Ingredients

– 1 package (about 14 oz) frozen puff pastry, thawed (I always keep an extra in the freezer for emergencies)
– 1 cup fresh spinach, finely chopped (pack it in—it wilts down to nothing)
– 1/2 cup crumbled feta cheese (the salty tang is non-negotiable)
– 3 large eggs, at room temperature for smoother mixing
– 1/4 cup whole milk (don’t skimp—it makes the custard extra creamy)
– 1/4 cup grated Parmesan cheese (because more cheese is always the answer)
– 1 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1/2 tsp garlic powder (skip the fresh stuff here—it can burn)
– 1/4 tsp black pepper (freshly ground, please!)

Instructions

1. Preheat your oven to 375°F and lightly grease a 24-cup mini muffin tin with olive oil or non-stick spray.
2. Roll out the thawed puff pastry on a floured surface to about 1/8-inch thickness.
3. Use a 2.5-inch round cutter to cut 24 circles from the pastry, re-rolling scraps if needed.
4. Gently press each pastry circle into the muffin tin cups, ensuring they reach the bottom and sides.
5. In a medium bowl, whisk together the eggs, milk, garlic powder, and black pepper until fully combined and slightly frothy.
6. Stir in the chopped spinach, crumbled feta, and grated Parmesan until evenly distributed.
7. Spoon the filling mixture into the pastry-lined muffin cups, filling each about 3/4 full.
8. Bake for 18–20 minutes, or until the pastry is golden brown and the filling is set with no jiggle in the center.
9. Let the quiche bites cool in the tin for 5 minutes before transferring to a wire rack.
10. Serve warm or at room temperature.

Light, flaky, and packed with savory goodness, these bites offer a delightful contrast between the crisp pastry and the creamy, cheesy center. Try stacking them on a platter with a drizzle of hot honey for a sweet-and-salty twist, or pack them for a picnic—they’re sturdy enough to travel without a fuss.

Whole Wheat Crust Spinach Feta Quiche

Gather ’round, brunch enthusiasts and lazy Sunday champions, because this whole wheat crust spinach feta quiche is about to become your new weekend obsession—it’s like a cozy blanket for your taste buds, but with way more cheese and zero judgment for eating it straight from the pan. Seriously, who needs a fancy café when you can whip up this golden, savory masterpiece in your own kitchen while still wearing pajamas? Let’s get cracking and make brunch dreams come true!

Ingredients

• 1 ½ cups whole wheat flour (I swear by this for a nutty, wholesome base—none of that bland white stuff!)
• ½ cup cold unsalted butter, cubed (keep it chilly; warm butter makes for a sad, tough crust)
• 4–5 tbsp ice water (just enough to bring the dough together without overworking it)
• 6 large eggs, preferably room temp (they blend smoother and make the filling extra fluffy)
• 1 cup whole milk (go for the rich stuff—it adds creaminess that’s worth every calorie)
• 2 cups fresh spinach, roughly chopped (pack it in; it wilts down to nothing, I promise!)
• 1 cup crumbled feta cheese (salty, tangy, and absolutely non-negotiable in my book)
• ½ tsp salt (balances the feta’s saltiness without overpowering)
• ¼ tsp black pepper (a little kick to keep things interesting)
• 1 tbsp olive oil (my go-to for sautéing—extra virgin adds a fruity note)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing here, or your crust might bake unevenly.
2. In a large bowl, combine the whole wheat flour and cold, cubed butter, using a pastry cutter or your fingers to work the butter into pea-sized crumbs. Tip: Handle the dough minimally to avoid a tough crust; overworking melts the butter.
3. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together into a shaggy ball.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish, then gently press it in and trim any excess edges.
5. Prick the bottom of the crust all over with a fork to prevent air bubbles during baking.
6. Blind bake the crust for 10 minutes at 375°F (190°C) until lightly firm—this step ensures it stays crisp under the filling.
7. While the crust bakes, heat olive oil in a skillet over medium heat and sauté the chopped spinach for 2–3 minutes until wilted and bright green. Tip: Squeeze out excess moisture from the spinach after wilting to avoid a soggy quiche.
8. In a separate bowl, whisk the eggs, whole milk, salt, and black pepper until fully combined and slightly frothy.
9. Stir the wilted spinach and crumbled feta cheese into the egg mixture, distributing evenly.
10. Pour the filling into the pre-baked crust, spreading it smoothly with a spatula.
11. Bake at 375°F (190°C) for 30–35 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife near the center; it should come out clean, not wet.
12. Let the quiche cool for 10 minutes before slicing to allow the filling to firm up.

Earthy and satisfying, this quiche boasts a flaky whole wheat crust that crumbles just right, while the creamy filling bursts with tangy feta and tender spinach. Serve it warm with a side salad for a balanced brunch, or slice it cold for a quick grab-and-go lunch—it’s versatile enough to shine any time of day!

Gluten-Free Spinach Feta Quiche

Kicking off our gluten-free brunch game with this spinach feta quiche that’s so delicious, it might just make your regular quiche jealous. Who knew going gluten-free could taste this indulgent? This flaky, savory masterpiece proves that healthy eating doesn’t have to mean sacrificing flavor or fun in the kitchen.

Ingredients

– 1 ½ cups gluten-free flour blend (I swear by Bob’s Red Mill for that perfect flaky crust)
– ½ cup cold unsalted butter, cubed (keep it chilled—your crust will thank you later)
– 3 tablespoons ice water (literally ice cold, not just cool)
– 6 large eggs at room temperature (they incorporate so much better when not fridge-cold)
– 1 cup whole milk (the richness makes all the difference)
– 2 cups fresh spinach, roughly chopped (I like the texture better than frozen)
– 1 cup crumbled feta cheese (the salty tang is everything)
– ½ teaspoon salt (don’t skimp—it balances the feta)
– ¼ teaspoon black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F—this gives your crust the perfect head start.
2. Combine gluten-free flour and cold cubed butter in a food processor, pulsing until the mixture resembles coarse crumbs.
3. Gradually add ice water while pulsing, just until the dough comes together (overmixing makes tough crust—trust me on this).
4. Press the dough into a 9-inch pie dish, making sure to cover the bottom and sides evenly.
5. Blind bake the crust for 15 minutes at 375°F to prevent sogginess—this is my secret weapon for perfect quiche bottoms.
6. While the crust bakes, whisk together room temperature eggs and whole milk until fully combined and slightly frothy.
7. Stir in chopped spinach, crumbled feta, salt, and black pepper until evenly distributed.
8. Pour the egg mixture into the partially baked crust, spreading it evenly with a spatula.
9. Bake at 375°F for 35-40 minutes, until the center is set and the top is golden brown (no jiggle means it’s ready).
10. Let the quiche cool for 15 minutes before slicing—patience pays off with cleaner cuts.

What emerges from your oven is pure magic: a flaky, buttery crust that shatters perfectly against the creamy, savory filling. The spinach adds just enough earthiness to balance the salty feta, creating layers of flavor in every bite. Serve it warm with a crisp salad for brunch perfection, or enjoy it cold straight from the fridge—it’s equally delicious either way.

Spinach Feta Quiche with Roasted Red Peppers

Yikes, is your breakfast routine more boring than watching paint dry? Let’s fix that with this spinach feta quiche with roasted red peppers—it’s so flavorful, it’ll make your taste buds do a happy dance.

Ingredients

• 1 pre-made pie crust (because who has time to make dough from scratch?)
• 4 large eggs, preferably at room temp for smoother mixing
• 1 cup heavy cream (go for the rich stuff—it’s worth it)
• 1 cup fresh spinach, roughly chopped (I like to pack it in for extra greens)
• 1/2 cup crumbled feta cheese (the salty tang is everything)
• 1/4 cup roasted red peppers, diced (jarred ones are my lazy-day heroes)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 tsp salt (don’t skimp—it balances the feta)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F to get it nice and toasty.
2. Place the pre-made pie crust in a 9-inch pie dish, pressing it gently into the edges.
3. Prick the bottom of the crust all over with a fork to prevent puffing—this little trick saves you from a bubbly mess.
4. Bake the crust alone for 10 minutes until lightly golden; this “blind baking” step ensures it stays crisp.
5. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat.
6. Add 1 cup chopped fresh spinach and sauté for 2–3 minutes until wilted and bright green.
7. In a medium bowl, whisk together 4 large eggs and 1 cup heavy cream until fully combined and slightly frothy.
8. Stir in 1/2 tsp salt and 1/4 tsp black pepper into the egg mixture.
9. Fold in the sautéed spinach, 1/2 cup crumbled feta cheese, and 1/4 cup diced roasted red peppers.
10. Pour the filling into the pre-baked crust, spreading it evenly with a spatula.
11. Bake the quiche at 375°F for 35–40 minutes, or until the center is set and a knife inserted comes out clean—no jiggling allowed!
12. Let it cool on a wire rack for 10 minutes before slicing; patience here keeps it from falling apart.

Perfectly creamy with a savory punch from the feta, this quiche boasts a tender custard and flaky crust. Pair it with a crisp salad for brunch or slice it cold for a quick lunch—it’s versatile enough to steal the spotlight any time of day.

Cheesy Spinach and Feta Quiche

Mmm, let’s talk about the breakfast (or lunch, or dinner—no judgment here) superstar that somehow manages to be both fancy and “I-threw-this-together-in-my-pajamas” easy. This cheesy spinach and feta quiche is the ultimate crowd-pleaser, perfect for when you want to impress without the stress.

Ingredients

• 1 store-bought pie crust (because life’s too short to make your own, unless you’re feeling extra ambitious)
• 5 large eggs, preferably at room temperature for smoother mixing
• 1 cup whole milk (the richness is worth it, trust me)
• 1 cup shredded mozzarella cheese (the melty, gooey hero)
• 1/2 cup crumbled feta cheese (for that tangy punch)
• 1 cup frozen spinach, thawed and thoroughly squeezed dry (no one wants a soggy quiche)
• 1/2 teaspoon garlic powder (a little flavor boost never hurt)
• 1/4 teaspoon black pepper (freshly ground if you’ve got it)
• 1/4 teaspoon salt (to balance all that cheesiness)

Instructions

1. Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, crimping the edges if you’re feeling fancy.
2. In a large bowl, crack the 5 eggs and whisk them vigorously until the yolks and whites are fully combined and slightly frothy.
3. Pour in the 1 cup of whole milk and continue whisking until the mixture is smooth and uniform.
4. Add the 1 cup shredded mozzarella, 1/2 cup crumbled feta, 1 cup squeezed-dry spinach, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt to the egg mixture.
5. Stir everything together with a spatula until the ingredients are evenly distributed throughout the mixture.
6. Carefully pour the filling into the prepared pie crust, spreading it evenly with the spatula.
7. Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: To check for doneness, gently jiggle the pan—if the center doesn’t wobble, it’s ready!
8. Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Tip: This resting time allows the custard to firm up, making cleaner slices.
9. Use a sharp knife to slice the quiche into wedges for serving. Tip: Wiping the knife between cuts helps keep those edges picture-perfect.

That first bite reveals a creamy, custardy interior packed with savory spinach and pockets of salty feta, all hugged by a flaky, buttery crust. Try serving it warm with a side of fresh fruit for brunch or pair it with a simple green salad for a effortless weeknight dinner that feels anything but ordinary.

Spring Green Spinach Feta Quiche

Mmm, let’s be real—sometimes you want something fancy enough to impress your mother-in-law but easy enough to make while still in your pajamas. This Spring Green Spinach Feta Quiche is your golden ticket: flaky, cheesy, and packed with enough green stuff to make you feel virtuous (even if you eat two slices).

Ingredients

– 1 store-bought pie crust (because life’s too short to make your own, am I right?)
– 5 large eggs, preferably at room temp for a fluffier filling
– 1 cup whole milk (none of that skim stuff—we’re going for richness here)
– 1 cup fresh spinach, roughly chopped (I like to pack it in for maximum green power)
– 1/2 cup crumbled feta cheese (the salty, tangy star of the show)
– 1/4 cup chopped green onions (for a mild oniony kick)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/2 tsp salt (to balance the feta’s saltiness)
– 1/4 tsp black pepper (freshly ground, if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F—this ensures even baking from the get-go.
2. Unroll the store-bought pie crust and press it firmly into a 9-inch pie dish, crimping the edges for a rustic look.
3. Heat 1 tbsp of extra virgin olive oil in a skillet over medium heat until it shimmers.
4. Add 1/4 cup of chopped green onions and sauté for 2 minutes until they’re slightly softened.
5. Toss in 1 cup of roughly chopped fresh spinach and cook for another 2 minutes, just until wilted—don’t overcook it, or it’ll turn mushy (tip: wilting it first prevents a soggy crust).
6. In a medium bowl, whisk together 5 large eggs, 1 cup of whole milk, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined and slightly frothy.
7. Stir the sautéed spinach and green onions into the egg mixture, along with 1/2 cup of crumbled feta cheese.
8. Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
9. Bake at 375°F for 35–40 minutes, or until the center is set and a knife inserted comes out clean (tip: if the crust browns too quickly, tent it with foil).
10. Let the quiche cool on a wire rack for 10 minutes before slicing—this helps it hold its shape (tip: patience is key here, or you’ll have a quiche landslide!).

Perfectly golden and delightfully fluffy, this quiche boasts a creamy interior with pops of salty feta and earthy spinach. Serve it warm with a side salad for brunch, or slice it cold for a quick lunch—it’s so versatile, it might just become your new go-to.

Spinach Feta Quiche Lorraine

Finally, a quiche that decided to dress up for the occasion! This spinach feta twist on the classic Lorraine is basically your brunch table’s new VIP guest—flaky, creamy, and packed with enough personality to make your taste buds throw a party.

Ingredients

– 1 pre-made pie crust (because life’s too short to make dough from scratch)
– 6 large eggs, preferably at room temp for that silky smooth blend
– 1 cup heavy cream (go for the good stuff—it makes all the difference)
– 1 cup fresh spinach, roughly chopped (I like to pretend I’m a fancy chef while doing this)
– 1/2 cup crumbled feta cheese (the salty superstar of this show)
– 1/2 cup diced cooked bacon (crispy is non-negotiable here)
– 1/4 cup grated Parmesan cheese (for that extra cheesy kick)
– 1/4 tsp nutmeg (my secret weapon against bland quiches)
– Salt and black pepper to taste (but be generous with the pepper!)

Instructions

1. Preheat your oven to 375°F—no guessing, use that oven thermometer!
2. Gently press the pre-made pie crust into a 9-inch pie dish, crimping the edges for that rustic charm.
3. In a large bowl, whisk together the 6 room temperature eggs until they’re fully blended and slightly frothy.
4. Pour in the heavy cream while continuously whisking to create a smooth, homogeneous mixture.
5. Fold in the chopped fresh spinach, crumbled feta, diced bacon, grated Parmesan, nutmeg, salt, and black pepper until everything is evenly distributed.
6. Carefully pour the egg mixture into the prepared pie crust, using a spatula to scrape every last bit.
7. Place the quiche on the middle rack of the preheated oven and bake for 35-40 minutes.
8. Check for doneness at 35 minutes—the center should be set with only a slight jiggle, and the top should be golden brown.
9. Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing.

Creamy, savory, and utterly irresistible, this quiche boasts a velvety texture punctuated by salty feta and crispy bacon. Serve it warm with a side of arugula salad for a brunch that feels fancy without the fuss, or slice it cold for a next-day breakfast that’s even better than the first.

Conclusion

Culinary creativity abounds with these 20 spinach feta quiche variations! Whether you’re looking for a quick weeknight dinner or an impressive brunch centerpiece, there’s a perfect recipe waiting for you. We’d love to hear which variation becomes your new favorite—leave a comment below and don’t forget to share your baking adventures by pinning this article on Pinterest!