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    Home » Dinner » Spinach and Feta Quiche

    Spinach and Feta Quiche

    Published: May 12, 2017, Modified: April 8, 2022, By: Michelle Alston

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    Jump to Recipe

    Quiche is the perfect picnic food, it's easy to transport and great hot or cold. This spinach and feta quiche has a rich, buttery, thyme pastry that encases a fluffy, creamy filling of spinach, feta, and shallots.

    spinach and feta quiche in pie dish on a cooling rack
    Jump to:
    • Why This Recipe Works
    • What You'll Need
    • How to Make Spinach and Feta Quiche
    • Tips for Making The Best Spinach Quiche:
    • What to Serve with Spinach and Feta Quiche
    • FAQs
    • Spinach and Feta Quiche

    This quiche is full of delicious flavours and is a firm favourite in my house.  It is just as delicious cold as it is hot and is great for summer picnics or Sunday lunch.

    It's packed to the brim with spinach, creamy feta, sweet shallots and a hint of garlic. The filling is light and fluffy and perfectly creamy. A homemade pie crust with a hint of thyme makes this quiche extra special.

    close up of quiche in pie dish on a cooling rack

    Why This Recipe Works

    • That pastry  - perfectly buttery with a delicious hint of thyme.
    • The perfect filling - light, fluffy and deliciously creamy
    • Spinach - there is a lot of spinach in this quiche but trust me the kids will still love it!
    • Great for Sunday lunch - looking for something new to cook for the vegetarians in your life, this quiche makes for a great Sunday lunch!

    What You'll Need

    - For The Pastry

    • Flour - plain/all-purpose flour.
    • Butter - I use salted butter, so no need to add any extra salt to your pastry.
    • Egg yolks - 3 medium or 2 large egg yolks.
    • Thyme - I add a tablespoon of fresh thyme leaves to the pastry for a little extra flavour 
    Ingredients for making Spinach and Feta Pastry

    - For The Filling

    • Eggs - 3 medium eggs, when making quiche I always go by the ratio of 1 egg:½ cup of dairy
    • Cream - I use double/heavy cream for extra richness
    • Spinach - Fresh is best here, you can use regular or baby spinach depending on your taste. In my experience kids prefer the milder baby spinach.
    • Feta - Look for authentic Greek feta, I use three quarters in the egg and cream mixture and ¼ spread on the pastry base.
    • Shallots - I use the small round French shallots, but you can also use banana shallots.
    • Garlic - If you are a fan of garlic like me, then 2 good sized cloves of garlic is perfect. 
    • Nutmeg - I add a little grating of nutmeg to the egg/cream mixture.

    Ingredients for making Spinach and Feta Filling

    How to Make Spinach and Feta Quiche

    This is just a quick visual guide, the full ingredients and instructions are in the recipe card below.

    1. Make the pastry - sift the flour into a large bowl, add the butter, mix that in using two knives. Then using your fingertips rub the butter into the flour until you a crumb-like texture. Stir in the thyme leaves. Whisk the eggs with the chilled water then add a tablespoon at a time to the flour mixture. Sir with a knife then finally using your hands bring the pastry together into a ball shape. Wrap it in cling film then pop it in the fridge for 20 to 30 minutes. Then blind bake the pastry.
    2. Cook the shallots - while the pastry is baking fry the shallots in a little oil until soft and golden brown then add the garlic and cook for a minute or two. Once the pastry is cooked remove from the oven and leave to cool slightly. Spread the cooked shallots over the base of the pastry followed by one-quarter of the feta.
    3. Sautee the spinach - cook the spinach until it is wilted then leave it to cool. Once it's cool enough to handle squeeze all the excess water from it. Spread that evenly over the base of the pastry.
    4. Whisk the eggs and cream - stir in a little grated nutmeg then once they are all combined crumble in the feta, add salt and pepper then stir well. Carefully pour the mixture into the pastry case, then bake. 
    Step by step process for making Spinach and Feta Quiche

    Tips for Making The Best Spinach Quiche:

    • Butter - I use salted butter so I don't add salt to my pastry, if you use unsalted butter then you may want to add a pinch of salt to the flour. The butter needs to be very cold.
    • Knives - I use two knives like scissors to cut the butter into the flour. I usually have warm hands which are not great for making the pastry, you want the butter to stay cold, so the less you handle it the better.
    • Blind Baking - When I blind bake the pastry I crumple up the baking paper before I add the baking beans, this is so that the beans will reach every corner and you will have an even pastry base.
    • Cracks - Always keep a little leftover pastry to patch up any cracks after the blind bake, sometimes cracks happen, this is OK! Patch them up and the quiche will still taste great, no one will notice. 
    • Eggs - I use free-range, medium eggs for this recipe.
    • Filling - For best results I add the shallots and the feta to the cooked pastry base before adding the filling, it gives the quiche a lovely sweetness. I then added the sautéed and squeezed spinach and pour the cream/egg mixture over into the base. I find this makes for a better quiche.
    Slice of quiche on plate

    What to Serve with Spinach and Feta Quiche

    This quiche is really great served with a simple tomato salad but a nice green salad would be great with it too. Boiled new potatoes or potato salad are also great with this.

    FAQs

    Freeze this Spinach Quiche?

    This quiche is best made fresh, if you freeze this it may become quite soggy once thawed and reheated. You can freeze the raw pastry crust though, you can bake the base from frozen then fill it with the filling and bake the quiche.

    How Long will this Quiche Keep For?

    It will keep in the fridge for two days, leave it to cool completely before putting it in the fridge. You can eat this quiche hot or cold but if you want to reheat it pop it in a hot oven for about 15 to 20 minutes or until it is piping hot.

    side view of quiche on a plate slice missing

    Need More Picnic Food Inspiration:

    Need more quiche inspiration then try my mushroom quiche or my courgette/zucchini quiche, both great for picnics. Not a fan of quiche? Try this sweet potato and broccoli frittata or my spinach and tomato frittata. Want something vegan for your picnic? These falafel bowls travel really well as does this couscous salad.

    Spinach and Feta Quiche

    Spinach and Feta Quiche

    This spinach quiche with feta cheese, sweet shallots and a thyme pastry is perfect for lunch, dinner or for taking along for a summer picnic. Great hold or cold.
    4.96 from 24 votes
    Print Pin Rate
    Course: Main
    Cuisine: British, French, Vegetarian
    Prep Time: 50 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 30 minutes
    Servings: 6
    Calories: 517kcal
    Author: Michelle Alston

    Ingredients

    For the pastry

    • 175 g plain/all-purpose flour (1 & ½ US cups) + more for rolling out the pastry
    • 100 g salted butter (4oz) very cold and cut into cubes
    • 3 medium free-range egg yolks 2 if you use large eggs
    • 4 tablespoon chilled water
    • 1 tablespoon thyme leaves

    For the filling

    • 110 g French shallots (3 medium shallots) peeled and thinly sliced
    • 2 tbs olive oil divided
    • 200 g fresh raw spinach (6 US cups)
    • 2 cloves of garlic minced
    • 3 medium free-range eggs
    • 140 g feta cheese (1 US cup) crumbled
    • 300 ml double/ heavy cream (1 & ¼ US cup)
    • A pinch of freshly grated nutmeg
    • ¼ teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper
    Prevent your screen from going dark

    Instructions

    To make the pastry

    • Preheat the oven to 200 degrees C / 392 F.
    • Sift 175g / 1 and ½ cups of flour into a large mixing bowl, add 100g/ 4oz of butter, using two knives like a scissors cut the butter into the flour. Then, using your fingertips rub the butter into the flour until you have a crumb-like texture. Stir in 1 tablespoon of thyme leaves.
    • Whisk 3 medium egg yolks with 4 tablespoons of chilled water.
    • Make a well in the centre of the flour, add a tablespoon of the egg mixture, stir with a knife. Keep adding a tablespoon of the egg mixture until the mixture comes together.
    • Using your hands, bring the pastry into a ball shape, wrap it in cling film and place in the fridge for 20 to 30 minutes.
    • Remove the pastry from the fridge, roll it out on a lightly floured worktop. Place the pastry into a pie dish, trim off the edges.
      Place baking/parchment paper over the pastry then add ceramic baking beans. Bake for 15 - 20 minutes on the middle shelf. Until the pastry is cooked, it should be pale in colour.
      Take the pastry out of the oven, remove the paper and beans and check for cracks, if any are present patch them up then bake for another 5 minutes.
      Set aside to cool.

    Make the filling

    • While the pastry is baking, prepare the filling.
    • Fry the sliced shallots in one tablespoon of oil over a low to medium cook for about 15 minutes, stirring occasionally, they should be golden brown and soft. Add 2 minced cloves of garlic then cook for a further minute or two. Set aside to cool until you are ready to use them.
    • Sauté 200g/6 cups of spinach with one tablespoon of olive oil over medium heat, until it is wilted. You may need to do this in two batches.
      Once wilted leave it to cool then squeeze the excess liquid out.
    • In a large mixing bowl whisk 3 medium eggs together with 300ml/1 and a half cups of double/heavy cream. Stir in three-quarters of the feta along with ¼ teaspoon of sea salt, ¼ teaspoon of cracked black pepper and a pinch of grated nutmeg.

    Assemble the quiche

    • Spread the cooked shallots evenly over the pastry base, crumble over the remaining feta. Spread the spinach over the feta and shallots then carefully pour over the egg and cream mixture. Make sure not to go over the edge of the pastry.
    • Turn the oven down to 180 degrees C / 356 F
    • Place the quiche on a baking tray then put in on the middle shelf of the oven and cook for 20 minutes. The filling should be cooked through, to check it's cooked give it a little shake if it's still wobbly it's not cooked, give it another 5 minutes.
      Remove from oven, leave to cool slightly then carefully remove it from the tin if you wish. You can serve it in the pie dish if you want.
    • Serve warm or cold.

    Notes

    • Butter - I use salted butter so I don't add salt to my pastry, but if you use unsalted butter then you may want to add a pinch of salt to the flour. The butter needs to be very cold.
    • Eggs - I use medium free-range eggs for this recipe and follow the ratio of 1 egg per ½ cup of dairy for making quiches.
    • Pastry - I use two knives like scissors to cut the butter into the flour. I usually have warm hands which are not great for making pastry, you want the butter to stay cold, so the less you handle it the better.
    • Baking - When I blind bake the pastry I crumple up the baking paper before I add the ceramic baking beans, this is so that the beans will reach every corner and you will have an evenly baked pie crust.  Always keep a little leftover pastry to patch up any cracks after the blind bake.
    • Freezing/storing/reheating - Any leftovers can be stored in the fridge once cooled. They will keep for up to 3 days. I do not recommend freezing quiche as you could end up with a soggy pastry and a rubbery filling.
    • Nutritional Information- is approximate and is calculated using an online nutrition tool. It is based on one slice.

    Nutrition

    Calories: 517kcal | Carbohydrates: 30.7g | Protein: 12g | Fat: 38.9g | Saturated Fat: 22g | Cholesterol: 265mg | Sodium: 450mg | Potassium: 342mg | Fiber: 1.7g | Sugar: 3.7g | Calcium: 180mg | Iron: 3.8mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    *This recipe was first published on May 12, 2017. It has now been updated with new photos and a step by step guide.

    « Spiced Carrot and Coriander Soup
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    Reader Interactions

    Comments

    1. Amy

      July 25, 2022 at 10:11 am

      5 stars
      So easy and delicious!
      I added some cherry tomatoes in mine and it turned out sooooooo tasty!

      Reply
      • Michelle Alston

        July 25, 2022 at 10:35 am

        Thanks so much Amy, I'm so glad you enjoyed it! Love your idea of adding cherry tomatoes, will have to try that next time I make it x

        Reply
    2. wacked0ne

      May 25, 2022 at 12:33 am

      4 stars
      This was great thank you. The pastry was too dry though, I would add more eggs and water if I did this again. Although next time personally I'm just going to use store-bought puff pastry instead as it's easier and tastes better.

      Reply
    3. Tara

      February 17, 2022 at 4:26 pm

      Amazing - I doubled the spinach quantity cuz IRON. And added a bit more feta for some pizazz. Was so delish!!

      Reply
      • Michelle Alston

        February 21, 2022 at 9:04 am

        Thanks Tara, I'm so happy to hear that you liked it 🙂

        Reply
    4. Erin

      September 09, 2021 at 2:29 am

      What size tart pan do you use for this?

      Reply
      • Michelle Alston

        September 13, 2021 at 2:14 pm

        Hi Erin, my dish measures 26cm/10 inches in diameter.

        Reply
    5. JM

      September 02, 2021 at 6:10 pm

      5 stars
      This was delicious. Thanks for sharing.

      Reply
    6. Zoe Levick

      July 21, 2021 at 11:15 am

      5 stars
      Made this today. Beautiful summer quiche. Added some pine nuts. Delicious! Thank you

      Reply
      • Michelle Alston

        July 27, 2021 at 1:07 pm

        Thanks so much Zoe, I'm so glad you liked it 🙂

        Reply
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