Crispy Spinach and Feta Quiche Recipe Easy Homemade Buttery Crust

Let me tell you, the scent of bubbling feta mingled with fresh spinach and that golden, buttery crust straight from the oven is enough to make anyone’s mouth water. The first time I baked this crispy spinach and feta quiche with buttery crust, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to make a spinach tart that left a lasting impression, but this quiche? It’s a whole new level of comfort and crispness that I wish I’d discovered years ago.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This recipe is dangerously easy yet feels like a warm hug on a plate, perfect for everything from lazy Sunday brunches to fancy potluck contributions. You know what? It brightens up your Pinterest cookie board with its golden crust and vibrant green filling, making it as pretty as it is delicious. Tested multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

There’s a lot to love about this crispy spinach and feta quiche with buttery crust—trust me, I’ve been through the trials and errors so you don’t have to. Here’s why this recipe stands apart:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute brunch plans.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or even a light lunch with friends.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—feta’s tangy punch with spinach’s earthiness is a winner.
• Unbelievably Delicious: The crispy, flaky crust contrasts beautifully with the creamy, savory filling—a texture and flavor combo that feels like comfort food with a bit of flair.

What makes this quiche different? It’s that buttery crust—made from scratch and baked to a perfect crisp—that holds the rich, cheesy spinach filling without getting soggy. Plus, I blend the feta just enough so it melts in with the eggs but still keeps that signature bite. This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined: healthier with fresh spinach, faster than waiting hours for dough to rise, but with all the soul-soothing satisfaction you crave. Perfect for impressing guests without the stress or turning a simple meal into a memorable one.

What Ingredients You Will Need

This crispy spinach and feta quiche with buttery crust uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few fresh touches to keep it bright and vibrant.

• For the Buttery Crust:
  • All-purpose flour – 1 ¼ cups (150 g), sifted
  • Unsalted butter – ½ cup (115 g), cold and cubed (I recommend Plugrá for rich flavor)
  • Ice water – 3-4 tablespoons, chilled
  • Salt – ¼ teaspoon (balances the sweetness of the butter)
• For the Filling:
  • Fresh spinach – 5 cups (about 150 g), roughly chopped (or frozen, thawed and drained)
  • Feta cheese – 1 cup (150 g), crumbled (I prefer Dodoni for authentic tang)
  • Large eggs – 4, room temperature
  • Heavy cream – 1 cup (240 ml) (can swap with whole milk for lighter option)
  • Milk – ½ cup (120 ml), room temperature
  • Garlic – 2 cloves, minced (adds savory depth)
  • Onion – ½ small, finely chopped
  • Olive oil – 1 tablespoon (for sautéing)
  • Salt and freshly ground black pepper – to taste
  • Nutmeg – a pinch (optional but recommended for warmth)

If you want to swap the spinach, kale or Swiss chard work beautifully, especially if slightly wilted beforehand. For a gluten-free crust, use almond or oat flour, but expect a different texture—still tasty though! For dairy-free, swap the butter with coconut oil and the cream/milk with almond or oat milk, but keep in mind the quiche won’t be quite as rich.

Equipment Needed

• 9-inch (23 cm) tart pan with removable bottom – makes releasing the quiche a breeze (if you don’t have one, a regular pie dish works fine, just be gentle when removing)
• Mixing bowls – several sizes for dough and filling
• Food processor or pastry blender – for cutting butter into flour (you can do by hand, but this speeds things up)
• Whisk and fork – for blending eggs and cream
• Skillet – for sautéing spinach and onions
• Measuring cups and spoons – for accuracy
• Rolling pin – essential for rolling out the crust evenly (a clean wine bottle can work in a pinch)

I personally love using a food processor to make the crust because it keeps the butter cold and the dough flaky. Also, a tart pan with a removable bottom is a game-changer—makes plating so much easier. If you’re on a budget, a simple non-stick pie dish and a good rolling pin will do just fine. Just remember, keeping the butter cold is key to that flaky crust, so clean and chill your equipment if you can.

Preparation Method

1. Make the Buttery Crust: In a food processor, pulse 1 ¼ cups (150 g) of sifted all-purpose flour with ¼ teaspoon salt. Add ½ cup (115 g) of cold, cubed unsalted butter and pulse until mixture resembles coarse crumbs (about pea-sized pieces), about 6-8 pulses. Slowly add 3 tablespoons of ice water, pulsing after each addition until dough just comes together. If too dry, add a splash more water, but don’t overwork. Wrap dough in plastic and chill for at least 30 minutes.
2. Prepare the Filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add ½ small chopped onion and sauté until translucent, about 3-4 minutes. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 5 cups (150 g) chopped fresh spinach and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly. Squeeze out any excess moisture from spinach mixture with a clean kitchen towel or paper towels.
3. Preheat Oven & Roll Out Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Carefully press the dough into a 9-inch (23 cm) tart pan, trimming any excess dough around the edges. Prick the bottom with a fork to prevent bubbling. Chill the crust in the fridge for 10 minutes to prevent shrinking.
4. Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake for another 5 minutes until edges start to brown and crust is mostly cooked. Remove from oven.
5. Mix the Custard: In a medium bowl, whisk together 4 large eggs, 1 cup (240 ml) heavy cream, ½ cup (120 ml) milk, a pinch of nutmeg, and salt and pepper to taste. Fold in the sautéed spinach mixture and 1 cup (150 g) crumbled feta cheese until evenly combined.
6. Assemble and Bake: Pour the filling into the pre-baked crust. Bake at 375°F (190°C) for 30-35 minutes, or until the custard is set and the top is lightly golden. A knife inserted in the center should come out clean.
7. Cool and Serve: Let the quiche cool for 10-15 minutes before slicing. This resting period helps the filling set perfectly, so it slices cleanly without oozing.

Pro tip: If your crust edges brown too quickly, cover them loosely with foil to prevent burning while the filling finishes baking. Also, I like to give the spinach a good squeeze to keep the quiche from getting watery—trust me, it makes a big difference!

Cooking Tips & Techniques

Getting that crispy spinach and feta quiche with buttery crust just right can be a little tricky if you’re new to quiche-making, but here’s what I’ve learned along the way:

• Keep Butter Cold: For the flakiest crust, the butter has to be cold and in small pieces. Warm butter will make the dough tough and dense.
• Don’t Overwork Dough: Handle the crust dough as little as possible. Over-kneading activates gluten, making the crust chewy instead of buttery and crisp.
• Blind Bake is Key: Blind baking the crust prevents sogginess. The pie weights keep the dough from puffing up and help it bake evenly.
• Squeeze Moisture From Spinach: Spinach holds a lot of water. Sautéing and squeezing out moisture keeps the filling from being watery and ensures the crust stays crisp.
• Room Temperature Ingredients: Eggs, milk, and cream should be at room temp to blend smoothly and avoid curdling during baking.
• Watch Baking Time: Oven temps vary, so start checking the quiche around 30 minutes. The filling should be just set with a slight jiggle in the center.

Honestly, I once skipped the blind bake step and ended up with a soggy crust disaster—lesson learned the hard way! Also, multitasking is your friend here: roll the dough while the spinach cools to save time. And when in doubt, let the quiche rest before slicing; it makes all the difference for a clean cut.

Variations & Adaptations

This crispy spinach and feta quiche with buttery crust is a wonderful base for all sorts of tweaks and twists. Here are a few ideas you might enjoy:

• Vegetarian Upgrade: Add sautéed mushrooms, roasted red peppers, or caramelized onions for extra flavor and texture.
• Meaty Delight: Toss in cooked bacon, ham, or even spicy sausage to give the quiche a smoky punch.
• Cheese Swap: Try goat cheese or ricotta instead of feta for a creamier, milder taste. A sprinkle of parmesan on top before baking adds a lovely golden crust.
• Low-Carb Option: Replace the buttery crust with a cauliflower crust or skip the crust entirely for a crustless quiche version.
• Dairy-Free Adaptation: Use coconut or almond milk-based cream and non-dairy cheese alternatives. The texture will be different but still satisfying.

Personally, I love adding a handful of sun-dried tomatoes for a tangy surprise or swapping spinach for kale when it’s in season. Every variation brings its own charm, so feel free to play around and find your perfect combo.

Serving & Storage Suggestions

This quiche is best served warm or at room temperature, straight from the oven or after resting. I like to slice it into wedges and serve with a crisp side salad dressed in lemon vinaigrette to balance the richness.

For brunch, pair it with fresh fruit and a hot cup of coffee or tea. It also works beautifully as a light dinner alongside roasted vegetables or a simple soup.

Store leftovers wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. You can freeze slices individually wrapped in foil and placed in a freezer bag for up to 2 months. To reheat, gently warm in a 350°F (175°C) oven for 10-15 minutes or until heated through; avoid microwaving if possible to keep the crust crisp.

Fun fact: the flavors deepen after a day, so sometimes letting it rest overnight in the fridge actually makes the quiche taste even better the next day!

Nutritional Information & Benefits

A typical serving of this crispy spinach and feta quiche with buttery crust (about one-eighth of the quiche) provides approximately 320 calories, with 20 grams of fat, 18 grams of protein, and 15 grams of carbohydrates. It’s a balanced dish that offers a good dose of protein and healthy fats to keep you satisfied.

Spinach is packed with iron, vitamin K, and antioxidants, making this quiche a nutrient-rich choice. Feta cheese adds calcium and a burst of flavor with less fat than many other cheeses. The buttery crust, while indulgent, is made with real butter, providing natural fats and a satisfying texture.

This recipe can fit into gluten-free or low-carb diets with simple substitutions, and is naturally vegetarian. If you have dairy allergies, the adaptations mentioned earlier can help you enjoy this dish without worry.

Conclusion

So, there you have it—a crispy spinach and feta quiche with buttery crust that’s as easy as it is delicious. This recipe is worth trying because it captures the perfect balance of flaky crust and savory filling that feels like a cozy hug on your plate. Customize it based on your taste buds or what you have on hand, and I promise you’ll keep coming back for more.

I love this quiche because it reminds me of family weekends spent in the kitchen, and how one simple recipe can bring everyone to the table with smiles. If you decide to give it a whirl, please let me know how it goes in the comments—sharing your twists or tips always brightens my day! And hey, if you enjoyed it, why not pass it on to a friend who loves good food too?

Happy baking, and may your crust always stay crispy!

FAQs About Crispy Spinach and Feta Quiche

Can I use frozen spinach for this quiche?

Yes! Just be sure to thaw it completely and squeeze out as much moisture as possible before adding to the filling to avoid a soggy quiche.

How do I prevent the crust from getting soggy?

Blind baking the crust before adding the filling is key. Also, squeezing excess water from spinach and not overfilling helps keep the crust crisp.

Can I make this quiche ahead of time?

Absolutely! You can prepare it a day in advance and reheat it gently before serving. It actually tastes great the next day.

What can I substitute for feta cheese?

Goat cheese, ricotta, or even sharp cheddar work well, depending on your flavor preference. Just keep in mind the saltiness may vary.

Is this recipe suitable for vegetarians?

Yes, it’s naturally vegetarian. To make it vegan, use dairy-free substitutes for butter, cheese, and milk, though texture and flavor will differ.

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