This Spinach and Feta Quiche is a versatile vegetarian savoury tart that works brilliantly for breakfast, brunch, lunch or a light dinner. The classic pairing of fresh spinach and salty feta is folded into a silky egg-and-cream custard and baked inside a flaky all-butter shortcrust pastry. It keeps well in the fridge and freezes beautifully, making it an ideal make-ahead meal for busy weeks or meal prep.
Why we love this recipe
Quiche is one of the most flexible dishes in the kitchen: serve it hot or warm for breakfast, brunch or lunch, slice it as a starter for a dinner party, or enjoy it chilled on a picnic. Because it stores well in the refrigerator and can be frozen, it’s an excellent candidate for batch cooking and planning ahead.
The spinach-and-feta combination is a dependable favourite — bright, slightly tangy and full of flavour — and it pairs perfectly with a rich, buttery shortcrust pastry. You can adapt the filling easily: add mushrooms, asparagus or extra cheeses to vary the flavour and texture.
What is a quiche made of?
A quiche consists of two main elements: the pastry crust and the savoury filling.
The pastry is usually a shortcrust or savoury tart dough made with flour, cold butter and a little water (and sometimes an egg). For quiches, use a non-sweet shortcrust so the savoury filling stands out.
The filling is an egg-and-cream custard seasoned to taste and combined with your choice of vegetables, cheeses, herbs or cooked meats. The custard binds the ingredients when baked and creates a silky texture.
Quiche pastry crust
I use a basic savoury shortcrust pastry for quiches: it’s simple, reliably flaky and buttery. For a savoury tart replace sugar with a pinch of salt. This versatile pastry works for both savoury and sweet tarts when adjusted accordingly.
Ingredients
This pastry uses just four ingredients (see the recipe card below for precise quantities):
- Flour — plain/all-purpose
- Salt — fine or table salt
- Butter — unsalted, very cold and cubed
- Water — very cold
How to make a quiche crust
The easiest method is to use a food processor: pulse flour and salt, add cold cubed butter until the mixture resembles coarse crumbs, then add cold water a little at a time until the dough just comes together. Form into a disc between baking paper, chill for at least one hour, roll out, line your tart pan and chill again before blind-baking. If you prefer, you can make the pastry by hand using the same principles: keep everything cold and avoid overworking the dough.
Spinach and feta quiche filling
Ingredients
The filling is straightforward: eggs, cream, spinach and feta are the main components. I also use spring onion (scallion) for a mild onion flavour, but you can swap regular onion or chives if you prefer.
- Eggs — ideally at room temperature
- Cream — heavy/thickened cream for a rich custard (avoid light creams)
- Seasoning — salt, pepper and garlic powder (adjust to taste)
- Spinach — fresh leaves, finely chopped (see notes for frozen)
- Feta cheese — cubed or crumbled
- Spring onion / scallion — finely chopped
How to make the quiche filling
Make the custard first by whisking eggs and cream with salt, pepper and garlic powder. Prepare the vegetables and cheese: chop the spinach and spring onion, and crumble or cube the feta. Arrange the spinach, feta and spring onion in the blind-baked pastry shell, then pour the egg-and-cream mixture over the top. You can also combine everything in a bowl before pouring, but layering the solids in the shell and then pouring the custard helps create a more attractive finish.
Tips to make the best spinach and feta quiche
- Chill the pastry: resting helps the gluten relax and prevents the crust from shrinking. Very cold butter creates a flakier pastry.
- Prefer fresh spinach: fresh leaves hold less moisture than frozen. If you use frozen spinach, thaw and squeeze out as much liquid as possible.
- Adjust seasoning: taste and season the custard — feta adds salt, so balance accordingly.
- Add extra cheese: for a cheesier quiche, sprinkle grated mozzarella or parmesan on top before baking.
- Bake until set: the centre should not jiggle when the pan is gently moved. If the top browns too quickly, cover with foil and continue baking until set.
- Rest before slicing: allow the quiche to cool briefly so the filling finishes setting and slices cleanly.
Recipe FAQs
Yes. If using frozen spinach, thaw it completely and press or squeeze out as much moisture as you can before adding it to the filling to avoid a watery quiche.
Bake until the custard is set and the centre no longer jiggles when you gently move the pan. The edges will be slightly puffed and the top lightly golden.
Stored covered in the refrigerator, quiche will keep for 2 to 3 days.
Yes. Make it up to a day ahead and reheat before serving. For longer storage, you can freeze the quiche.
Reheat a whole quiche or large portions in the oven for the best texture. Reheat slices quickly in the microwave if needed, but the oven will restore more of the original crispness to the crust.
Can you freeze quiche?
Yes. Quiche freezes well whether baked or unbaked, though freezing after baking is easier to handle. Partially bake the quiche (slightly under-bake by about 10 minutes), cool completely, wrap tightly in plastic wrap and foil, then freeze on a tray. Reheat from frozen in a hot oven until heated through; if frozen unbaked, bake it from frozen allowing extra time.
More savoury tarts & pies recipes
- Tomato and Cheese Quiche
- Tomato Galette with Whipped Feta
- Leek Tart with Gruyere and Onions
- Beetroot and Goat’s Cheese Tart
- Leek Quiche
- Cheddar and Broccoli Quiche
- Leek and Mushroom Quiche
- Savoury Pumpkin Tart with Ricotta and Onion
- Zucchini Quiche with Feta and Mint
Recipe
Spinach and Feta Quiche
Ingredients
Quiche pastry
- 180 g (1 cup + 2 tbsp) plain / all-purpose flour
- 90 g (6 tbsp) cold unsalted butter, cubed
- 1/4 tsp salt
- 60 ml (1/4 cup) cold water
Spinach and feta quiche filling
- 4 eggs
- 300 ml (1 1/4 cup) heavy / thickened cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 100 g (about 3 cups) fresh spinach, chopped
- 100 g feta cheese, cubed or crumbled
- 1 spring onion (scallion), finely chopped
Instructions
Quiche pastry
- Combine flour and salt in a food processor. Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add cold water a little at a time while pulsing until the dough just comes together.
- Form the dough into a disc between sheets of baking paper. Chill on a flat tray for at least 1 hour, then roll and line a 25 cm (10 inch) tart pan. Prick the base with a fork and chill for another hour.
- Preheat the oven to 180°C (350°F). Freeze the lined pan briefly, then blind-bake for 15 minutes. Remove and set aside.
Spinach and feta filling
- Chop the spinach and spring onion and cube or crumble the feta. If using frozen spinach, ensure it is fully thawed and well drained.
- Whisk eggs with cream, salt, pepper and garlic powder until combined.
- Scatter the chopped spinach, feta and spring onion over the blind-baked pastry, then pour the egg-and-cream mixture over the top.
- Bake for 35–45 minutes, or until the centre is set and no longer jiggles when the pan is moved. If the top browns too quickly, cover with foil and continue baking until done. Serve warm or at room temperature.
Notes
- For accuracy, weigh ingredients in grams and millilitres where possible.
- I used a 25 cm / 10 inch tart pan for this recipe.
- Ensure the pastry base is dry to the touch before adding the filling; you may need to blind-bake a little longer depending on your oven.
- If the filling isn’t set but the top is browning, cover the quiche with aluminium foil and continue baking until set.
Nutrition (per serving)
Calories: 361 kcal | Carbohydrates: 20 g | Protein: 8 g | Fat: 28 g | Saturated Fat: 17 g | Cholesterol: 169 mg | Sodium: 415 mg | Fiber: 1 g
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