How do I prevent a soggy quiche crust?

Blind bake the crust first, then brush with beaten egg before adding filling. This creates a moisture barrier. Also ensure spinach is thoroughly drained.

What's the ideal temperature for baking quiche?

Bake at 350°F (175°C). Higher temperatures cause the custard to curdle while lower temperatures prolong cooking and risk a dense texture.

Perfect Spinach Feta Quiche: Easy Recipe & Pro Tips

This spinach feta quiche recipe delivers a perfectly balanced savory pie with a buttery crust, creamy egg filling, vibrant spinach, and tangy feta cheese. Follow our tested method for a foolproof quiche that's golden on top, set but tender inside, and ready in under 90 minutes.

There's nothing quite like a slice of homemade spinach feta quiche—elegant enough for brunch guests yet simple enough for weeknight dinners. As a French-trained chef who's perfected this classic Lorraine variation for over 15 years, I've refined every element to ensure consistent success. This recipe eliminates common pitfalls like soggy bottoms and rubbery fillings while delivering restaurant-quality results in your home kitchen.

Why This Spinach Feta Quiche Recipe Works

Unlike many online versions that compromise texture or flavor balance, this recipe uses professional techniques adapted for home cooks. The secret lies in our three-part approach: a blind-baked crust foundation, properly drained spinach to prevent moisture issues, and a custard ratio that sets perfectly without overcooking.

Essential Ingredients Explained

Quality ingredients make the difference between ordinary and exceptional quiche. Here's what you need and why each component matters:

All-purpose flour (1 ¼ cups) - Provides structure without gluten toughness. For extra tenderness, substitute 25% with cake flour.
Cold unsalted butter (½ cup) - Creates flaky layers. European-style butter with higher fat content yields superior results.
Fresh spinach (10 oz) - Young leaves offer sweeter flavor. Frozen works in a pinch but requires thorough draining.
Feta cheese (1 cup crumbled) - Bulgarian or French feta provides the ideal saltiness. Avoid pre-crumbled varieties which contain anti-caking agents.
Eggs (3 large) - Room temperature ensures even mixing. Fresh eggs create a smoother custard.
Heavy cream (1 cup) - Creates rich texture. Half-and-half yields a lighter but less stable filling.

Crust Technique	Result	Best For
Blind baking with weights	Fully crisp, no shrinkage	Wet fillings like quiche
Egg wash seal	Moisture barrier	Prevents soggy bottom
Chilled dough resting	Minimal shrinkage	All pastry applications

Equipment Checklist

Having the right tools streamlines the process:

9-inch tart pan with removable bottom (essential for clean slices)
Pie weights or dried beans (for blind baking)
Box grater (for quick butter incorporation)
Muslin cloth (for spinach moisture removal)
Instant-read thermometer (for perfect custard set)

Step-by-Step Preparation Guide

Crust Perfection: The Foundation

Begin with the crust at least 2 hours before baking. Combine 1 ¼ cups flour and ½ teaspoon salt in a food processor. Add ½ cup cold cubed butter and pulse until pea-sized crumbs form. With motor running, add 3-4 tablespoons ice water until dough begins to clump. Shape into a disk, wrap in plastic, and refrigerate for 1 hour.

Roll dough to 12-inch circle on floured surface. Transfer to tart pan, pressing gently into edges. Trim excess and crimp edges. Freeze 30 minutes, then line with parchment and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5-7 minutes more until golden. Brush warm crust with beaten egg for moisture barrier.

Filling Preparation: Moisture Control is Key

Wilt 10 oz fresh spinach in a skillet over medium heat until reduced to 1 cup. Transfer to muslin cloth and squeeze firmly to remove all excess liquid—this prevents a watery quiche. In a bowl, whisk 3 eggs, 1 cup heavy cream, ¼ teaspoon nutmeg, and salt to taste. Fold in 1 cup crumbled feta and spinach.

Assembly and Baking: The Critical Balance

Pour filling into prebaked crust. Bake at 350°F (175°C) for 35-40 minutes until center registers 160°F (71°C) on thermometer and edges are puffed. Cool 15 minutes before slicing. This resting period allows custard to fully set.

Golden spinach feta quiche with flaky crust

Troubleshooting Common Quiche Problems

Even experienced cooks encounter issues. Here's how to fix them:

Soggy bottom crust: Ensure proper blind baking and egg wash seal. Bake on lowest oven rack for bottom heat intensity.
Cracked surface: Overbaking is the culprit. Remove when center still has slight jiggle.
Watery filling: Spinach wasn't sufficiently drained. Always use muslin cloth for maximum moisture removal.
Bland flavor: Underseasoned custard. Remember eggs and cream need generous salt.

Quiche Evolution Timeline

Understanding quiche's history helps appreciate this dish's versatility:

15th century: German Lorraine region develops "Flammekueche," ancestor of modern quiche
1789: Term "quiche" first appears in French culinary texts
Early 1900s: Quiche Lorraine standardized with bacon and cream
1960s: American adaptation introduces vegetable variations like spinach
Present: Global popularity with countless regional interpretations

When This Recipe Shines: Context Boundaries

This spinach feta quiche excels in specific situations but has limitations:

Ideal for: Brunch gatherings, make-ahead meals, vegetarian entertaining
Best served: Warm (not hot) to allow flavors to develop
Not recommended: As freezer meal (custard texture degrades)
Dietary note: Contains dairy and eggs—gluten-free crust requires separate adaptation

Serving and Storage Guidelines

For optimal flavor, let quiche rest 15-20 minutes after baking before slicing. Serve with mixed greens salad or roasted potatoes. Store leftovers covered in refrigerator up to 3 days. Reheat individual slices at 325°F (160°C) for 12-15 minutes until center reaches 165°F (74°C). Freezing is not recommended as custard texture becomes grainy.

Delicious Variations to Try

Once mastered, experiment with these professional variations:

Mediterranean twist: Add ¼ cup chopped sun-dried tomatoes and Kalamata olives
Spring version: Substitute asparagus for half the spinach
Protein boost: Include 3 slices cooked bacon or ½ cup cooked shrimp
Dairy-free option: Replace feta with tofu feta and cream with coconut milk

Frequently Asked Questions

Can I make this quiche ahead of time? Yes! Bake completely, cool, then refrigerate. Reheat at 325°F (160°C) for 20 minutes before serving. The flavors actually improve after 24 hours.

Why did my quiche shrink during baking? Dough wasn't sufficiently chilled before baking or was overworked during rolling. Always rest dough 30 minutes after shaping and avoid stretching when placing in pan.

Can I use frozen spinach? Absolutely, but squeeze thoroughly—frozen spinach contains more moisture. Thaw completely, then press in colander with paper towels until dry.

How do I know when quiche is done? The center should jiggle slightly when nudged, and an instant-read thermometer should register 160°F (71°C). Overbaking causes rubbery texture.