Spinach and Feta Cheese Quiche
- felichiccuisine
- May 3, 2025
- 6 min read
A simple, elegant recipe that’s easy to prepare.
Spinach, Feta and Gruyère Quiche is a French-inspired savoury tart with a buttery, flaky crust and a rich, creamy filling made with eggs, cream, and fresh spinach. The combination of tangy feta and nutty Gruyère creates a delicious depth of flavour, while a hint of nutmeg ties everything together beautifully. Perfect for brunch, lunch, or a light dinner, this elegant quiche is simple to prepare and always a crowd-pleaser.
Quiche has always been one of my favourite dishes to make. It's wonderfully simple, endlessly versatile, and one of those recipes you can easily adapt to whatever ingredients you have on hand. Whether you're planning a leisurely weekend brunch or looking for a satisfying meal during the week, it's a recipe that never disappoints.
It's also a fantastic way to use up ingredients already waiting in your refrigerator. A handful of fresh vegetables, leftover herbs, or a few pieces of cheese can all find their place in a quiche, turning simple ingredients into something comforting and full of flavour.
Rich, creamy, and wrapped in a golden, buttery crust, this spinach and feta quiche is the kind of recipe you'll find yourself making again and again. Serve it warm or at room temperature with a crisp green salad, and you'll have an effortless meal that's both elegant and satisfying.
What Makes This Quiche So Special?
The beauty of a good quiche lies in its wonderful contrast of textures. Every bite begins with a buttery, flaky crust that gives way to a rich, silky filling with a delicate, custard-like texture.
What truly sets this version apart, however, is the perfect balance between the two cheeses.
Feta brings a bright, tangy saltiness that complements the fresh spinach beautifully, adding depth and freshness to every bite.
Gruyère adds its own touch of elegance. It melts beautifully into the filling, contributing a delicate nutty flavour while creating a beautifully golden, lightly crisp top that's simply irresistible straight from the oven.
And then there's nutmeg - the quiet hero of the recipe. Just a pinch is enough to tie the spinach, cream, and cheeses together, adding warmth and subtle depth without overpowering the other flavours.
Together, these simple ingredients create a quiche that's comforting, elegant, and full of flavour - one you'll want to make again and again.
Looking for something similar? You might enjoy: Brie and Broccoli Quiche
Tips for a Perfect Crust and a Creamy Filling
This recipe is simple and straightforward, but a few small details will help you achieve the best results every time.
1. Keep Everything Cold
If you decide to make the pastry from scratch - which I highly recommend - the result is well worth the extra effort. Homemade shortcrust pastry has a wonderfully buttery flavour and delicate, flaky texture that simply can't be matched by most store-bought versions.
Plus, you know exactly what goes into it, without unnecessary additives or preservatives.
The key to a tender, melt-in-your-mouth crust is to keep all the ingredients as cold as possible while working with the dough.
The secret is to work quickly. Your butter should be straight from the refrigerator, and the water should be ice cold. Handle the dough as little as possible, using just your fingertips to avoid warming the butter. Those tiny pieces of butter left throughout the dough will melt in the oven, creating the light, flaky layers that make homemade pastry so irresistible.
Short on time? No problem. A good-quality ready-made pastry will cut the preparation time in half and still produce excellent results.
2. Drain the Spinach Well
Fresh baby spinach wilts surprisingly quickly, just 3 to 4 minutes in a little butter is all it needs. As it cooks, however, it releases quite a bit of moisture.
Once the spinach has wilted, transfer it to a sieve or colander and let it cool slightly. Then gently press out the excess liquid with the back of a fork or a spoon.
Removing as much moisture as possible will prevent the filling from becoming watery and help keep the pastry crisp and beautifully baked, rather than soft or soggy.
3. Don’t Overfill
When adding the filling to your quiche, be mindful of the amount you add. Overfilling can lead to spillage or an uneven cooking process. Aim to fill your quiche shell to about ¾ full to leave room for the eggs to puff up as they cook.
4. Bake at a Lower Temperature:
If you skip blind baking, bake your quiche at a slightly lower temperature (around 160°C or 325°F) to give the crust more time to cook through without burning the top of the quiche.
5. Don’t Overbake
Bake your quiche until the center is just set and slightly wobbly. It will continue to cook in the pan once it’s out of the oven, so don’t wait until it’s fully firm before removing it.
6. Let It Rest
Allow your quiche to rest for at least 10-15 minutes after baking. This helps the filling set completely, making it easier to slice and serve. It also gives the flavors time to meld together.
Video Recipe
Easy Steps to Prepare the Quiche
1. The Quiche Crust
✔ While ready-rolled pastry is a quick and convenient option, making your own shortcrust pastry only takes an extra 10 minutes, and it’s well worth it!
✔ Plus, it's easier than you think! Here’s how you can make it at home: How to Make a Flaky Quiche Crust
2. Prepare The Filling
✔ Heat the butter in a large skillet over medium-low heat.
✔ Add the spinach,
✔ Season with nutmeg, salt and pepper.
✔ Sauté until wilted, for 3 minutes.
✔ Transfer the spinach to a plate, to cool. Set aside.
✔ Whisk together the eggs, double cream (heavy/whipping cream), nutmeg, salt and pepper.
3. Roll out the dough
✔ Roll out the dough on a lightly floured surface;
✔ Transfer and line a 23 cm (9-inch) tart pan.
✔ Press the dough into the pan so it fits tightly.
4. Prepare & Bake the Quiche
✔ Sprinkle the spinach evenly over the crust.
✔ Scatter Feta cheese evenly over the spinach;
✔ Spread the grated Gruyere cheese.
✔ Pour egg mixture over the top.
✔ Bake in a preheated oven at 175°C (350°F) until golden brown.
There’s something truly special about a homemade quiche: its rich, creamy filling, the perfect balance of flavors, and the way the golden crust cradles every bite.
This Spinach and Feta Quiche is one of my favorites because it brings together simple, wholesome ingredients in a way that feels both comforting and elegant.
Whether served warm for brunch or enjoyed cold the next day, this quiche never disappoints. It’s a dish that’s easy to make, endlessly versatile, and always a crowd-pleaser.
Plus, I love how it pairs beautifully with a simple side salad or a cup of tea for a cozy meal. Give it a try - you might just find it becomes one of your favorites too!
Spinach and Feta
Cheese Quiche
This Quiche is a mouth-watering dish that is perfect for any meal of the day, be it breakfast, lunch or dinner.
Serves: 6-8 | Prep: 15 mins | Cook: 45 mins | Total: 1h
Ingredients
For the Crust:
1 ready-rolled shortcrust (homemade) pastry / pie crust
For the Filling:
500g (1 lb) fresh baby spinach, rinsed
20g (1½ Tbsp) butter
5 free-range eggs
250ml (1 cup) double cream (heavy cream)
150g (5.3 oz) Feta cheese, crumbled
150g (5.3 oz) Gruyère cheese or mature Cheddar cheese, grated
Pinch of nutmeg
Salt, to taste
Freshly ground black pepper, to taste
Method
Prepare The Crust: Preheat your oven to 180°C (350°F/gas 4). If using ready-made shortcrust pastry: Roll it out and press it into a 9-inch tart/quiche pan, ensuring it fits tightly. Trim any excess pastry.
Prepare The Filling: Heat the butter in a large skillet over medium-low heat. Add the spinach and season with nutmeg, salt, and pepper. Sauté for about 3 minutes, until wilted. Transfer the spinach to a plate to cool and set aside.
Make the Egg Mixture: In a medium bowl, whisk together the eggs, double cream (heavy/whipping cream), nutmeg, salt, and pepper. Set aside.
Assemble the Quiche: Sprinkle the spinach evenly over the bottom of the crust. Then, scatter the crumbled Feta cheese evenly over the spinach, followed by the grated Gruyère cheese. Pour the egg mixture over the top.
Bake: Bake for 40 to 45 minutes, until the filling is set and the pastry is golden brown and crisp. Serve warm or cold - either way, it's delicious!
Enjoy!
Notes |
1. For a crispier crust, pre-bake the pastry for 10 minutes before adding the filling
2. Can substitute ricotta or goat cheese for the feta if preferred
3. Leftovers can be refrigerated for up to 3 days and reheated gently
Have you tried making this Spinach & Feta Cheese Quiche Recipe? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your salad creations. Let's inspire each other. Thank You!
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