Spinach Quiche

Quiches are perfect picnic food, they may have fallen out of favour for being maybe a little uncool, but not for us, we love them. This spinach quiche has a rich, buttery, thyme pastry, filled with spinach, creamy feta, sweet shallots and just a hint of garlic.

This veggie quiche is full of flavour, the whole family will love this. It’s packed with spinach, creamy feta, sweet shallots and just a hint of garlic. It is just as delicious cold as it is hot, it’s not too hard to make even for non-bakers like me! And let’s be honest here no store-bought quiche can compare to a tasty homemade quiche.

How to Make Spinach Quiche:

1. Start by making the pastry, sift the flour into a large bowl, add the butter, mix that in using two knives. Then rub the butter into the flour until you a crumb-like texture. Stir in the thyme leaves. Mix the eggs with the chilled water then add a tablespoon at a time to the flour mixture. 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.
2. Next, bake the pastry. Preheat the oven to 200 degrees C / 392 F. Remove the pastry from the fridge, roll it out on a lightly floured worktop. Place the pastry into the tin, cut off the edges, prick the base with a fork then cover with parchment paper. Place baking beans on the paper then blind bake for 15 minutes on the middle shelf. Take the pastry out of the oven, remove the paper and beans then bake for another 5 minutes.
3. While the pastry is baking, prepare the filling. Sauté the shallots in oil for about 15 minutes, stirring occasionally, they should be golden brown and soft. Set aside until you are ready to use them. Then sauté the spinach with the garlic. Leave it to cool then squeeze some of the excess water out. Beat the eggs and cream together, stir in the feta, salt, pepper, and nutmeg.
4. Finally, assemble the quiche, place the shallots on the pastry base, crumble over the remaining feta. Spread the spinach over the feta and shallots then pour over the egg and cream mixture. Turn the oven down to 180 degrees C / 356 F. Place the quiche on the middle shelf and cook for 15 minutes. The filling should be cooked through, if not cook for another 5 minutes. Remove from oven, leave to cool for a few minutes then carefully remove it from the tin.

Expert Tips for Making The Perfect Spinach Quiche:

• 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 1/4 tsp of salt to the flour. The butter needs to be very cold.
• I use two knives like scissors to cut it 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.
• 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.
• Always keep any leftover pastry to patch up any cracks after the blind bake, there will be cracks, this is OK, patch it up and the quiche will still taste great, no one will notice. This is not a baking competition.
• I use free range, large egg yolks. For this quiche I add the shallots and the feta to the cooked pastry base before adding the filling, it gave the quiche a lovely sweetness. I then added the sautéed and squeezed spinach and poured in the cream/egg mixture, I find this better than adding the spinach to the cream.

What to Serve with Spinach 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 are also great with this.

Can I 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, let it cool completely before putting it in the fridge. You can eat this spinach 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.

Similar Recipes:

• Courgette Quiche with Tomatoes and Feta
• Spring Vegetable Frittata
• Spinach Frittata with Goat’s Cheese
• Baked Frittata with Asparagus and Feta

Spinach Quiche

An easy vegetarian quiche recipe. This spinach quiche with feta cheese, sweet shallots and a thyme pastry is perfect for lunch, dinner or a Spring picnic.

5 from 6 votes

Print Pin Rate

Course: Main

Cuisine: Vegetarian

Keyword: spinach quiche, vegetarian quiche

Prep Time: 50 minutes

Cook Time: 35 minutes

Total Time: 1 hour 25 minutes

Servings: 6

Calories: 517kcal

Author: Michelle Alston

Ingredients

• FOR THE PASTRY
• 175 g / 6oz / 1 & 1/2 cups plain flour (all purpose)
• 100 g / 4oz / chilled butter , cut into cubes
• 2 x large free range egg yolks
• 4 Tbsp chilled water
• 1 tbsp chopped thyme leaves
• FOR THE FILLING
• 110 g / 4oz shallots , peeled and sliced
• 2 tbs olive oil
• 200 g / 6 cups fresh raw spinach
• 1 fat clove of garlic
• 3 x large free range eggs
• 140 g / just under 1 cup of feta cheese , crumbled
• 300 ml / 1 & 1/4 cup double (heavy) cream
• 1/4 tsp freshly grated nutmeg
• A small pinch of sea salt
• A good pinch of freshly cracked black pepper.

Instructions

• TO MAKE THE PASTRY:
• Sift the flour into a large mixing bowl, add the butter, using two knives like a scissors cut the butter into the flour. Using your finger tips rub the butter into the flour until you have a crumb like texture.
• Stir in the chopped thyme leaves.
• Mix the egg yolks with the chilled water.
• Make a well in the centre of the flour, add a tablespoon of the egg mixture, mix with a knife, keep adding a tablespoon of the egg mixture until the flour and eggs come 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.
• Pre heat the oven to 200 degrees C / 392 F, I use a fan assisted, electric oven, please adjust according to your own oven.
• Remove the pastry from the fridge, roll it out on a lightly floured worktop. Place the pastry into the tin, cut off the edges, prick the base with a fork then cover with parchment paper. Place baking beans on the paper then bake for 15 minutes on the middle shelf. Take the pastry out of the oven, remove the paper and beans then bake for another 5 minutes.
• MAKE THE FILLING:
• While the pastry is baking, prepare the filling.
• Sauté the 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. Set aside until you are ready to use them.
• Sauté the spinach with one tablespoon of oil and the garlic over a medium heat, leave it to cool then squeeze some of the excess water out.
• Beat the eggs and cream together, stir in 100g (3/4's) of feta, salt, pepper, and nutmeg.
• ASSEMBLE THE QUICHE:
• To assemble the quiche, place the shallots on the pastry base, crumble over the remaining feta. Spread the spinach over the feta and shallots then pour over the egg and cream mixture.
• Turn the oven down to 180 degrees C / 356 F
• Place the quiche on the middle shelf and cook for 15 minutes. The filling should be cooked through, if not cook for another 5 minutes. Remove from oven, leave to cool for a few minutes then carefully remove it from the tin.
• Serve hot or cold.

Notes

• Nutritional information is approximate and is calculated using an online tool. 
• 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 1/4 tsp of salt to the flour. The butter needs to be very cold.
• I use two knives like scissors to cut it 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.
• 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.
• Always keep any leftover pastry to patch up any cracks after the blind bake, there will be cracks, this is OK, patch it up and the quiche will still taste great, no one will notice. This is not a baking competition.
• I use free range, large egg yolks. For this quiche I add the shallots and the feta to the cooked pastry base before adding the filling, it gave the quiche a lovely sweetness. I then added the sautéed and squeezed spinach and poured in the cream/egg mixture, I find this better than adding the spinach to the cream.
• Please see the post for freezing and storing advice.

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: 18% | Iron: 21%

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