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Classic Spinach Feta Quiche (Kosher Recipe) - Mediterranean recipe
There's something deeply satisfying about pulling a golden quiche out of the oven, watching as the custard sets perfectly around bright green spinach and tangy crumbled feta. I've been making this spinach feta quiche for years, and it never fails to impress whether I'm serving it for a weekend brunch or packing slices for weekday lunches. The combination of spinach and feta is classic Mediterranean comfort food, but getting the technique right took me some practice. The key is removing as much moisture as possible from the spinach. I learned this the hard way after a few soggy-bottomed disasters early on. Now I always squeeze that spinach dry in a clean kitchen towel until my hands ache. It makes all the difference between a crisp crust and a mushy mess. What I love about this recipe is how it walks the line between elegant and everyday. The custard base is rich but not heavy, and the feta adds just enough saltiness to balance the mild spinach. I use frozen spinach because it's convenient and actually works better than fresh for this application. Since it's already wilted and much of the water has been removed during processing, you're starting ahead of the game. This quiche works beautifully for brunch alongside fresh fruit and maybe some roasted potatoes. But it's equally at home as a light dinner with a simple green salad. I often make it on Sunday and eat slices throughout the week. It reheats well in a 300°F oven for about 10 minutes, and the flavors actually develop nicely after a day or two.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch pie crust store-bought or homemade
  • 1 tablespoon olive oil for brushing
Filling
  • 10 oz frozen chopped spinach thawed
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 6 oz feta cheese crumbled
  • 1/2 cup shredded mozzarella cheese
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon nutmeg freshly grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground

Method
 

Prepare the Crust
  1. Preheat oven to 375°F. Roll out pie crust and fit into a 9-inch pie pan, crimping the edges.
  2. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes.
  3. Remove weights and parchment, brush bottom with olive oil, and bake another 8 minutes until lightly golden. Set aside to cool.
Prepare the Filling
  1. Place thawed spinach in a clean kitchen towel and squeeze out as much liquid as possible. You should have about 1 cup of squeezed spinach.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened.
  3. Add minced garlic and oregano, cook for 1 minute until fragrant. Add squeezed spinach and cook for 2 minutes to remove any remaining moisture. Season with salt and pepper. Remove from heat and let cool slightly.
  4. In a large bowl, whisk together eggs, milk, cream, nutmeg, salt, and pepper until well combined.
Assemble and Bake
  1. Reduce oven temperature to 350°F. Spread the spinach mixture evenly in the pre-baked crust.
  2. Sprinkle crumbled feta and mozzarella over the spinach. Pour the egg mixture over everything, ensuring it reaches all corners.
  3. Bake for 35-40 minutes until the center is just set and the top is lightly golden. The quiche should still have a slight jiggle in the very center.
  4. Let cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

Store leftover quiche covered in the refrigerator for up to 4 days. Reheat individual slices in a 300°F oven for 8-10 minutes. You can substitute goat cheese for feta if preferred. For a lighter version, use half-and-half instead of cream and reduce the cheese by half.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 520mg 23%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 14g 28%
*Percent Daily Values are based on a 2,000 calorie diet.