This is an easy homemade spinach and feta cheese quiche recipe that I know you will love. Many people love the flavors of spinach and feta cheese together, and they go absolutely perfectly together in a quiche. I use fresh spinach and cook it gently with garlic to give it some flavor. Then I add it to a quiche crust with cheese and top it with an egg and milk mixture. This makes a great breakfast or brunch option for vegetarians and meat lovers alike.

Creamy Spinach and Feta Quiche

I have eaten many quiches in my life and the ones I like best have a soft custardy filling. A proper quiche has a good ratio of eggs to milk/cream. Traditional quiche uses heavy cream and eggs to achieve a custardy texture. This is delicious, but it can be very heavy, especially if you are eating other things with it. I wanted this spinach and feta quiche to be a bit lighter so I used whole milk instead of cream.

Since everyone uses different sized eggs, in order to ensure there is enough liquid in the quiche, my rule of thumb is to crack 4 eggs in a liquid measuring cup. Then, add enough milk so that the combination of egg and milk comes up to 1.5 cups. This will ensure you have enough liquid to pour into the crust. I do have a little bit leftover after filling my quiche, but that is ok. I rather have a little bit extra, than not have enough.

Easy Spinach and Feta Quiche

In order to make this quiche easy to make I use a frozen pre-made crust. These are easy to find in most grocery stores. They should be in the frozen section. Sometimes the crusts come in a two pack, so if you would like to make two quiches, you can double the ingredients below.

I think a quiche is such a wonderful addition to brunch or a holiday breakfast. It is incredibly easy to throw together and quite filling. This spinach and feta quiche ensures you get a healthy dose of vegetables and tastes absolutely creamy and wonderful.

I use fresh spinach in this recipe, but you could use frozen spinach that has been thawed. Frozen quiche tends to have a lot of water in it, so once it is thawed, try to squeeze out as much water from the spinach as possible. I like to cook the spinach with 2 cloves of garlic and a little bit of salt. Then, I put my crust on a baking sheet, top it with a little mozzarella cheese to cover the bottom, add my spinach mixture, add my feta cheese, add my egg/milk mixture, and top with a little bit of shredded mozzarella.

If you love feta cheese as much as me, make sure to try out my viral Roasted Brussels Sprouts and Feta cheese recipe. It is so good!

Recipe for Spinach and Feta Quiche

INGREDIENTS

1 9″ frozen pie crust Not deep dish
6 oz fresh spinach
4 eggs
3/4 cup whole milk half and half or heavy cream can be substituted
5 oz feta cheese feta cheese in brine is the best for this as it is moist and not dried out like crumbles are.
1 cup shredded mozzarella cheese
2 cloves fresh garlic minced
1/8 tsp sea salt
black pepper optional
1 tbsp salted butter

INSTRUCTIONS

Preheat your oven to 350F
In a large skillet, heat butter on medium low heat. Add minced garlic to it and stir for about a minute.
Add in your spinach and stir frequently so that the garlic is evenly distributed. It will take a couple of minutes until all of the spinach leaves are wilted. Once the leaves are wilted and it is easier to stir, add in your salt. Cook for at least ten minutes on low heat so that the moisture evaporates.
While the spinach is cooking, make your egg mixture by adding your eggs to a liquid measuring cup. Add the milk to the liquid measuring cup on top of the eggs until your total liquid measures 1.5 cups. Add to a bowl and whisk until combined. Add 1/8 tsp of black pepper if you would like to.
Turn off the heat on the spinach. Remove your pie crust from the freezer and remove it from the packaging. Lay it on a baking sheet. Add enough shredded mozzarella to the bottom of the crust so that there is a light coating (about 1/2 cup)
Add spinach mixture on top of cheese, followed by the feta cheese. Crumble the feta cheese and distribute evenly. Pour the egg mixture on top. Be careful not to over fill the crust. You should stop pouring when the mixture gets close to the top of the sides. It is ok if you have some egg mixture leftover. You can use that to make some scrambled eggs if you want.
Gently evenly distribute the spinach and feta around inside the quiche. Add a light layer of shredded mozzarella cheese to the top. Bake for 48-50 minutes. Let it cool slightly before cutting into it.