Perfect Feta Spinach Quiche Recipe in 60 Minutes

This feta cheese and spinach quiche recipe delivers a perfectly balanced savory pie with creamy Mediterranean feta, tender spinach, and golden flaky crust in under 60 minutes. Our tested method prevents common issues like soggy bottoms and watery fillings while offering flexible substitutions for dietary needs.

Planning Your Perfect Spinach and Feta Quiche

Before you begin, understand the time investment and preparation required for optimal results. This classic French quiche requires 20 minutes of active preparation followed by 35-40 minutes of baking time. The crust-to-filling ratio follows traditional quiche Lorraine proportions while adapting to modern preferences for generous spinach and feta.

Preparation	Cooking	Total	Servings
20 minutes	35-40 minutes	55-60 minutes	6-8 servings

According to the USDA Food Safety and Inspection Service, egg-based dishes like quiche must reach an internal temperature of 160°F (71°C) to ensure food safety. Our recipe achieves this while maintaining custard texture through precise egg-to-dairy ratios.

Essential Equipment Checklist

• 9-inch tart pan with removable bottom (preferred over pie plates for cleaner slices)
• Box grater for butter incorporation into crust
• Mesh strainer for spinach moisture removal
• Instant-read thermometer for doneness verification

Ingredient Selection Guide for Best Results

The quality of your ingredients directly impacts the final dish. For this authentic quiche recipe with feta cheese and spinach, pay special attention to these components:

Feta Cheese Selection

Authentic Greek feta (made from at least 70% sheep's milk) provides the ideal tangy flavor and crumbly texture. The Culinary Institute of America recommends avoiding pre-crumbled feta which often contains anti-caking agents that affect texture. Block feta packed in brine delivers superior moisture content and flavor integration.

Spinach Preparation Technique

Raw spinach contains approximately 91% water content according to the USDA National Nutrient Database. To prevent a watery quiche:

1. Wash 10oz fresh spinach thoroughly
2. Sauté in 1 tsp olive oil until just wilted (2-3 minutes)
3. Transfer to mesh strainer and press firmly to remove excess liquid
4. Cool completely before adding to filling

Step-by-Step Quiche Assembly

Perfect Flaky Crust Method

This foolproof crust technique prevents shrinkage and soggy bottoms:

1. Combine 1¼ cups all-purpose flour, ½ tsp salt, and 1 tbsp cold butter cubes
2. Work butter into flour using box grater until pea-sized crumbs form
3. Add 3-4 tbsp ice water, mixing just until dough holds together
4. Chill dough 30 minutes before rolling
5. Blind bake at 375°F (190°C) for 15 minutes with pie weights

Custard Filling Preparation

The ideal egg-to-dairy ratio for feta cheese spinach quiche follows classic French custard proportions:

• 3 large eggs
• 1 cup heavy cream (provides richness without curdling)
• ½ cup whole milk (balances richness)
• 4 oz crumbled feta (about 1 cup)
• 1 cup cooled cooked spinach
• ¼ tsp nutmeg (enhances flavor without overpowering)
• Salt and pepper to taste

Whisk eggs and dairy until just combined—overmixing incorporates too much air, causing bubbles during baking. America's Test Kitchen research shows that heating cream and milk to 110°F (43°C) before adding to eggs creates a smoother custard texture.

Baking and Doneness Indicators

Transfer filling to pre-baked crust. Bake at 350°F (175°C) for 35-40 minutes until:

• Edges are set but center still has slight jiggle
• Internal temperature reaches 160°F (71°C)
• Top is golden with no visible liquid

Resist the urge to cut immediately—allow 15 minutes of cooling time for the custard structure to set properly. Cutting too soon causes filling to run out.

Serving and Storage Recommendations

This Mediterranean-inspired quiche pairs beautifully with:

• Simple green salad with lemon vinaigrette
• Roasted cherry tomatoes
• Cold glass of dry rosé wine

For storage, refrigerate leftovers in airtight container for up to 3 days. Reheat individual slices in oven at 300°F (150°C) for 10-12 minutes—microwaving makes crust soggy. Freezes well for up to 2 months when wrapped tightly in plastic and foil.

Troubleshooting Common Issues

Problem: Soggy bottom crust
Solution: Ensure proper blind baking with sufficient pie weights and allow crust to cool slightly before adding filling.

Problem: Watery filling
Solution: Squeeze cooked spinach thoroughly and verify internal temperature reaches 160°F before removing from oven.

Problem: Over-browned top
Solution: Cover loosely with foil during last 15 minutes of baking.

Dietary Adaptations

For gluten-free quiche recipe with feta cheese and spinach, substitute crust with:

• Almond flour crust (1½ cups almond flour, ¼ cup melted butter, pinch salt)
• Pre-baked cauliflower crust for low-carb option

For dairy-free version, replace feta with:

• Crumbled tofu marinated in lemon juice and salt
• Store-bought vegan feta alternative

Can I use frozen spinach for feta spinach quiche?

Yes, but thaw completely and squeeze out excess moisture using a clean kitchen towel. Frozen spinach contains more water than fresh, so press firmly to remove as much liquid as possible to prevent a watery quiche.

Why did my quiche crack on top?

Cracking typically occurs from overbaking or rapid cooling. Remove quiche when center still has slight jiggle, and allow gradual cooling at room temperature. Overmixing the egg mixture can also incorporate too much air, causing bubbles that collapse and crack.

How do I prevent crust shrinkage in quiche?

Chill dough thoroughly before baking, avoid stretching when fitting into pan, and use pie weights during blind baking. Docking (pricking) the bottom with fork tines also helps prevent air pockets that cause shrinkage.

Can I make quiche ahead of time for brunch?

Yes, quiche reheats beautifully. Bake completely, cool, then refrigerate. Reheat at 300°F for 15-20 minutes until center reaches 160°F. For best texture, refresh in oven rather than microwave.