11 Spinach & Feta Quiches: A Celebration of Savory Custard and Cheese

There are few culinary pairings as iconic and satisfying as spinach and feta. This dynamic duo brings together the earthy, iron-rich notes of leafy greens with the briny, tangy punch of Greek sheep's milk cheese. When suspended in a velvety egg custard and baked within a flaky crust, they create a dish that transcends meal times, perfect for a lazy Sunday brunch, a light luncheon, or a comforting dinner. Below, we explore 11 distinct variations of the Spinach & Feta Quiche, ranging from the timeless classic to modern twists featuring puff pastry, bacon, caramelized onions, and even potato crusts. Each recipe is designed to bring warmth and flavor to your table.

The Classic Spinach & Feta Quiche

This is the gold standard of quiches—a recipe that respects the traditional balance of buttery pastry and creamy filling. The custard is rich and silky, seasoned with a hint of nutmeg to highlight the dairy, while the fresh spinach is sautéed with garlic to remove excess moisture before baking. The feta cheese softens gently, creating salty pockets of flavor in every bite. It is an elegant, foolproof dish that serves as the foundation for all other variations.

Ingredients

• 1 store-bought or homemade 9-inch deep-dish pie crust (unbaked)
• 1 tablespoon unsalted butter
• 1 clove garlic, minced
• 5 ounces fresh baby spinach
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 6 ounces feta cheese, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg

Directions

1. 1

   Preheat your oven to 375°F (190°C). Prick the bottom of the pie crust with a fork and blind bake it for 10 minutes using pie weights or dried beans to prevent it from puffing up.

2. 2

   While the crust par-bakes, melt the butter in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

3. 3

   Add the fresh spinach to the skillet. Sauté for 3 to 4 minutes until completely wilted. Remove from heat and let it cool slightly. Squeeze out any excess liquid to ensure the quiche sets properly.

4. 4

   In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until the mixture is completely smooth and frothy.

5. 5

   Scatter the wilted spinach and the crumbled feta cheese evenly across the bottom of the par-baked crust.

6. 6

   Pour the egg custard mixture carefully over the spinach and feta.

7. 7

   Bake in the preheated oven for 40 to 45 minutes, or until the center is set and the top is golden brown. Let it cool for at least 15 minutes before slicing.

Crustless Spinach & Feta Quiche

Perfect for those cutting down on carbs or looking for a gluten-free option, this crustless quiche does not sacrifice flavor. Without the pastry shell, the focus remains entirely on the filling, which becomes slightly denser and more substantial, resembling a savory frittata but with the creamy texture of a classic quiche. The edges caramelize beautifully against the pie dish, offering a wonderful texture contrast to the soft interior.

Ingredients

• 1 tablespoon olive oil (plus extra for greasing)
• 1 medium onion, finely chopped
• 10 ounces frozen chopped spinach, thawed and squeezed very dry
• 5 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper

Directions

1. 1

   Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish with olive oil or cooking spray.

2. 2

   In a skillet over medium heat, warm the 1 tablespoon of olive oil. Add the chopped onion and sauté for about 5 minutes until soft and translucent.

3. 3

   Add the spinach (ensure it is squeezed very dry of water) to the onions and stir to combine. Cook for another 2 minutes to evaporate any remaining moisture. Remove from heat.

4. 4

   In a large bowl, beat the eggs well. Stir in the cheddar cheese, feta cheese, parmesan cheese, salt, pepper, and oregano.

5. 5

   Add the spinach and onion mixture to the bowl and stir until all ingredients are evenly distributed.

6. 6

   Pour the mixture into the prepared greased pie dish, smoothing the top with a spatula.

7. 7

   Bake for 30 to 35 minutes, or until the edges are golden brown and a knife inserted into the center comes out clean. Allow to rest for 10 minutes before serving.

Spinach, Feta, and Caramelized Onion Quiche

This variation introduces a deep, sweet savoriness through the addition of slowly caramelized onions. The natural sugars developed in the onions during the slow cooking process provide a perfect counterpoint to the salty tang of the feta. It requires a bit more patience to brown the onions properly, but the resulting depth of flavor makes this quiche a sophisticated choice for a dinner party.

Ingredients

• 1 9-inch pie crust
• 2 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 1 teaspoon sugar
• 4 cups fresh spinach leaves
• 4 large eggs
• 1 cup half-and-half
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Directions

1. 1

   Preheat oven to 375°F (190°C). Place the pie crust in a dish and keep chilled until ready to use.

2. 2

   Melt the butter in a large skillet over medium-low heat. Add the sliced onions and the sugar. Cook slowly, stirring occasionally, for about 25 to 30 minutes until the onions are deep golden brown and soft.

3. 3

   Increase the heat slightly, add the fresh spinach to the onions, and cook until the spinach is wilted. Remove from heat.

4. 4

   In a separate bowl, whisk together the eggs, half-and-half, thyme, salt, and pepper.

5. 5

   Spread the caramelized onion and spinach mixture over the bottom of the pie crust. Top evenly with the crumbled feta cheese.

6. 6

   Pour the egg mixture over the filling.

7. 7

   Bake for 35 to 40 minutes. If the crust edges begin to brown too quickly, cover them with a pie shield or strips of foil. Bake until the custard is set.

Spinach, Feta, and Sun-Dried Tomato Quiche

Incorporating the intense, concentrated flavor of sun-dried tomatoes gives this quiche a distinct Mediterranean flair. The tomatoes offer a chewy texture and a burst of umami that cuts through the richness of the egg and cream mixture. Paired with basil and oregano, this dish tastes like a summer vacation in Greece, regardless of the season.

Ingredients

• 1 9-inch unbaked pie shell
• 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
• 10 ounces frozen spinach, thawed and squeezed dry
• 1 cup crumbled feta cheese
• 4 large eggs
• 1 1/4 cups heavy cream
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Directions

1. 1

   Preheat the oven to 375°F (190°C). Prepare your pie shell.

2. 2

   If the sun-dried tomatoes are very oily, pat them dry with paper towels before chopping.

3. 3

   Scatter the squeezed spinach, chopped sun-dried tomatoes, and crumbled feta cheese loosely into the bottom of the pie shell.

4. 4

   In a medium bowl, whisk together the eggs, heavy cream, fresh basil, garlic powder, salt, and pepper.

5. 5

   Slowly pour the liquid custard over the solid ingredients in the crust, allowing it to seep into the gaps.

6. 6

   Bake for 45 to 50 minutes until the top is puffed and golden. Let it stand for 10 to 15 minutes to firm up before cutting.

Greek Spanakopita Style Quiche

Inspired by the famous Greek pie, Spanakopita, this quiche borrows the traditional flavor profile of dill, scallions, and lemon zest. While Spanakopita uses phyllo dough, this version adapts those flavors into a custard-based tart. The heavy use of dill and green onions creates a fresh, herbal aroma that makes this version exceptionally fragrant and light on the palate.

Ingredients

• 1 9-inch pie crust
• 1 tablespoon olive oil
• 1 bunch scallions (green onions), chopped
• 6 ounces fresh spinach, chopped
• 1/4 cup fresh dill, finely chopped
• 1 teaspoon lemon zest
• 6 ounces feta cheese, crumbled
• 4 large eggs
• 1 cup whole milk
• 1/2 cup ricotta cheese
• Salt and pepper

Directions

1. 1

   Preheat oven to 375°F (190°C). Blind bake the crust for 8-10 minutes.

2. 2

   In a pan, heat the olive oil over medium heat. Sauté the scallions for 2 minutes, then add the chopped spinach and cook until wilted. Stir in the fresh dill and lemon zest, then remove from heat.

3. 3

   In a mixing bowl, beat the eggs with the milk, ricotta cheese, salt, and pepper until well combined and smooth.

4. 4

   Spread the spinach-scallion mixture and the crumbled feta cheese over the pre-baked crust.

5. 5

   Pour the egg and ricotta mixture over the vegetables and cheese.

6. 6

   Bake for 40 to 45 minutes until the custard is firm and slightly browned on top.

Puff Pastry Spinach & Feta Quiche

Swapping out a traditional shortcrust pastry for puff pastry elevates this quiche to a bakery-style treat. The crust puffs up into flaky, buttery layers that shatter delightfully when bitten. This recipe is often made in a tart pan or a rectangular baking sheet for a rustic yet sophisticated appearance. It feels lighter and airier than the standard version.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 tablespoon butter
• 1 shallot, minced
• 5 ounces fresh baby spinach
• 3 large eggs
• 3/4 cup crème fraîche or sour cream
• 1/2 cup milk
• 5 ounces feta cheese
• 1/4 teaspoon nutmeg
• Salt and pepper

Directions

1. 1

   Preheat oven to 400°F (200°C). Roll out the puff pastry slightly on a floured surface and fit it into a 9-inch tart pan or pie dish. Trim the overhang and prick the bottom with a fork.

2. 2

   Line the pastry with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and paper and bake for 5 more minutes to dry the bottom.

3. 3

   Reduce oven temperature to 350°F (175°C).

4. 4

   Sauté the shallot in butter until soft. Add spinach and cook until wilted. Squeeze out moisture.

5. 5

   Whisk eggs, crème fraîche, milk, nutmeg, salt, and pepper together.

6. 6

   Place spinach and chunks of feta onto the pastry base. Pour the egg mixture over the top.

7. 7

   Bake for 25 to 30 minutes until the filling is set and the pastry is golden brown.

Spinach, Feta, and Bacon Quiche

For those who believe everything is better with bacon, this recipe adds a smoky, savory crunch to the vegetarian classic. The rendered fat from the bacon is used to sauté the spinach, infusing the greens with a meaty richness. This hearty version is a crowd-pleaser that bridges the gap between a light breakfast and a substantial main course.

Ingredients

• 1 9-inch pie crust
• 6 strips thick-cut bacon, chopped
• 1/2 onion, diced
• 4 cups fresh spinach
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 cup crumbled feta cheese
• Black pepper

Directions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a skillet over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and drain on paper towels. Keep about 1 tablespoon of bacon fat in the pan.

3. 3

   Add the diced onion to the bacon fat and cook until translucent. Add the spinach and toss until wilted. Remove from heat.

4. 4

   Whisk together the eggs, cream, milk, and black pepper (skip salt as bacon and feta are salty).

5. 5

   Layer the bacon, onion-spinach mixture, and feta cheese in the unbaked pie crust.

6. 6

   Pour the custard mixture over the filling.

7. 7

   Bake for 40 to 45 minutes until the center jiggles only slightly when the pan is shaken. Cool before serving.

Mini Spinach & Feta Quiche Cups

These adorable, bite-sized quiches are baked in a muffin tin, making them the ultimate finger food for parties or grab-and-go breakfasts. Because they are small, they bake faster and develop a lovely crust-to-filling ratio. This recipe uses a clever trick with tortilla circles or pre-made dough rounds to create individual cups that hold the cheesy filling perfectly.

Ingredients

• 1 package refrigerated pie crusts (2 rolls)
• 1 tablespoon butter
• 4 ounces fresh spinach, chopped
• 4 large eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 3/4 cup feta cheese, crumbled
• Salt and pepper

Directions

1. 1

   Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well.

2. 2

   Unroll the pie crusts. Use a 3-inch or 4-inch round cutter (or a large glass) to cut out 12 circles of dough.

3. 3

   Press each dough circle gently into a muffin cup, forming a small crust bowl.

4. 4

   Sauté the chopped spinach in butter for 2 minutes until wilted. Divide the spinach and the crumbled feta evenly among the 12 muffin cups.

5. 5

   Whisk the eggs, milk, cream, salt, and pepper in a bowl or large measuring cup.

6. 6

   Carefully pour the egg mixture into each cup, filling about 3/4 of the way full.

7. 7

   Bake for 20 to 25 minutes until the crusts are golden and the filling is puffed and set. Let them cool in the pan for 5 minutes before removing.

Roasted Red Pepper, Spinach, and Feta Quiche

The sweetness of roasted red peppers pairs magnificently with the bitterness of spinach and the saltiness of feta. This trio creates a visually stunning quiche, speckled with green, red, and white. It is a colorful addition to any brunch spread and offers a complex flavor profile that feels gourmet yet is surprisingly easy to assemble using jarred roasted peppers.

Ingredients

• 1 9-inch deep dish pie crust
• 1/2 cup roasted red peppers (jarred), drained and diced
• 1 cup fresh spinach, packed
• 1/2 cup feta cheese, crumbled
• 1/4 cup shredded Monterey Jack cheese
• 4 large eggs
• 1 cup half-and-half
• 1/2 teaspoon dried basil
• Salt and pepper

Directions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Ensure the roasted peppers are patted dry with paper towels to avoid a soggy quiche.

3. 3

   Steam or sauté the spinach briefly to wilt it, then squeeze out all liquid.

4. 4

   In the bottom of the pie crust, arrange the spinach, diced roasted peppers, feta, and Monterey Jack cheese.

5. 5

   In a bowl, beat the eggs with the half-and-half, dried basil, salt, and pepper.

6. 6

   Pour the egg mixture over the vegetables and cheese.

7. 7

   Bake for 35 to 40 minutes, or until the top is lightly browned and the center is set.

Spinach, Feta, and Mushroom Quiche

Earthy mushrooms are the star alongside spinach in this hearty variation. The key here is to brown the mushrooms well to concentrate their flavor before adding them to the filling. This creates a savory, umami-rich quiche that feels very substantial. The texture of the mushrooms adds a pleasant chewiness that complements the soft custard.

Ingredients

• 1 9-inch pie crust
• 2 tablespoons butter
• 8 ounces cremini or white button mushrooms, sliced
• 1 clove garlic, minced
• 3 cups fresh spinach
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup feta cheese
• 1 teaspoon fresh thyme leaves
• Salt and pepper

Directions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Melt butter in a skillet over medium-high heat. Add the mushrooms and cook undisturbed for 3 minutes to brown, then stir and cook until tender and liquid has evaporated.

3. 3

   Add the garlic and spinach to the pan. Cook for 2 more minutes until spinach wilts. Remove from heat.

4. 4

   Spread the mushroom and spinach mixture across the bottom of the pie crust. Sprinkle the feta and fresh thyme over the top.

5. 5

   Whisk together eggs, milk, heavy cream, salt, and pepper.

6. 6

   Pour the custard over the filling.

7. 7

   Bake for 40 to 45 minutes until the custard is set and the crust is golden.

Potato Crust Spinach & Feta Quiche

For a gluten-free option that isn't just 'crustless,' this recipe utilizes thinly sliced potatoes or shredded hash browns to form a crispy, savory shell. The potato crust adds a delightful crunch and a comforting flavor that pairs naturally with eggs and cheese. It transforms the dish into a full breakfast-in-a-pie concept.

Ingredients

• 2 cups refrigerated shredded hash brown potatoes (or grated fresh russet potatoes, squeezed dry)
• 3 tablespoons melted butter
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese
• 1/4 cup diced onion
• 4 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. 1

   Preheat oven to 400°F (200°C). Grease a 9-inch pie plate well.

2. 2

   Toss the shredded potatoes with the melted butter and press them firmly into the bottom and up the sides of the pie plate to form a crust.

3. 3

   Bake the potato crust for 20 to 25 minutes until the edges are golden brown and crisp. Remove and lower oven temperature to 350°F (175°C).

4. 4

   While the crust bakes, sauté the onion and spinach in a small pan until soft. Place this mixture into the baked potato crust and top with crumbled feta.

5. 5

   Whisk the eggs, milk, salt, and pepper together and pour over the filling.

6. 6

   Bake for 30 minutes until the egg mixture is set. Let cool slightly before slicing to ensure the potato crust holds its shape.

7.