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Spinach Feta Breakfast Quiche

Spinach feta breakfast quiche with fluffy eggs, wilted spinach, and tangy feta baked in a flaky golden crust. This savory make-ahead quiche is designed for a clean slice with a just-set, lightly jiggly center.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

pie crust
  • 1 count refrigerated 9-inch pie crust Use a refrigerated crust for best structure.
vegetable base
  • 1 tbsp olive oil
  • 0.5 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 5 oz fresh baby spinach Cook until fully wilted and press out moisture.
egg custard
  • 6 count eggs
  • 0.75 cup whole milk
  • 0.5 cup heavy cream
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp ground nutmeg
feta and garnish
  • 1 cup crumbled feta cheese, divided Split between the filling and the top.
  • 2 tbsp chopped fresh parsley Sprinkle after resting for fresh flavor.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and bake the crust
  1. Preheat oven to 375°F and fit the pie crust into a 9-inch pie dish, crimping the edges for a sealed rim.
  2. Place the pie dish on a sheet pan to help catch drips, then set it aside while you cook the filling.
Cook spinach mixture
  1. Heat olive oil in a skillet over medium heat, then add yellow onion and cook for 3–4 minutes until softened and translucent.
  2. Add garlic and cook for 30 seconds until fragrant, stirring to prevent burning.
  3. Add baby spinach and cook for 2–3 minutes until completely wilted.
  4. Remove the spinach mixture from heat, press out any excess moisture, and let it cool slightly so the custard won’t seize.
Mix custard and assemble
  1. Whisk eggs, whole milk, heavy cream, salt, black pepper, and ground nutmeg until smooth and evenly combined.
  2. Scatter the spinach mixture and ¾ cup feta cheese evenly across the pie crust so each slice has filling.
  3. Pour the egg mixture slowly over the filling to avoid disturbing the crust, then sprinkle the remaining ¼ cup feta cheese over the top.
Bake and rest
  1. Bake for 35–40 minutes at 375°F until the edges are golden and the center is just set with a slight jiggle.
  2. Rest the quiche for 10 minutes, then sprinkle with fresh parsley, slice, and serve.

Notes

Pro tip: pressing the spinach after cooking prevents watery quiche and helps the center set cleanly. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven or microwave until warm. Freezing is not recommended for best custard texture. If you want a lighter version, swap the heavy cream for half-and-half for a slightly less rich but still creamy result.