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Crispy Spinach and Feta Quiche Recipe Easy Homemade Buttery Crust

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A delicious and easy-to-make quiche featuring a crispy, buttery crust filled with fresh spinach and tangy feta cheese. Perfect for brunch, potlucks, or cozy dinners.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water, chilled
  • 1/4 teaspoon salt
  • 5 cups (about 150 g) fresh spinach, roughly chopped (or frozen, thawed and drained)
  • 1 cup (150 g) feta cheese, crumbled
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream (can swap with whole milk for lighter option)
  • 1/2 cup (120 ml) milk, room temperature
  • 2 cloves garlic, minced
  • 1/2 small onion, finely chopped
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • A pinch of nutmeg (optional)

Instructions

  1. Make the Buttery Crust: In a food processor, pulse 1 1/4 cups sifted all-purpose flour with 1/4 teaspoon salt. Add 1/2 cup 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 1/2 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 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 heavy cream, 1/2 cup milk, a pinch of nutmeg, and salt and pepper to taste. Fold in the sautéed spinach mixture and 1 cup 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.

Notes

Keep butter cold for a flaky crust. Blind bake the crust to prevent sogginess. Squeeze excess moisture from spinach to avoid watery filling. Use room temperature eggs, milk, and cream to blend smoothly. Cover crust edges with foil if browning too quickly. Let quiche rest before slicing for clean cuts.

Nutrition

Keywords: spinach quiche, feta quiche, crispy crust, homemade quiche, brunch recipe, easy quiche, savory tart

Find it online: https://lucastable.com/crispy-spinach-and-feta-quiche-recipe-easy-homemade-buttery-crust/