Why You’ll Love This Recipe

Easy to make—uses a pre-made pie crust for convenience
Perfect for any meal—enjoy for breakfast, brunch, lunch, or dinner
Rich and creamy—a flavorful combination of eggs, milk, and cheese
Great for meal prep—tastes even better the next day
Customizable—add your favorite vegetables or cheeses

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pre-made pie crust
1 tablespoon olive oil
1 onion, chopped
2 cups fresh spinach, chopped
4 large eggs
1 cup milk
1 cup feta cheese, crumbled
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg

Directions

Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Place the pre-made pie crust into a 9-inch pie pan and crimp the edges.
Prebake the Crust:
- Prick the bottom of the crust with a fork.
- Bake for 8–10 minutes until lightly golden. Set aside.
Sauté the Vegetables:
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook for 3–4 minutes until softened.
- Stir in the spinach and cook for another 2 minutes until wilted. Remove from heat.
Prepare the Egg Mixture:
- In a bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until smooth.
Assemble the Quiche:
- Spread the spinach and onion mixture evenly over the prebaked crust.
- Sprinkle crumbled feta cheese over the top.
- Pour the egg mixture over the filling.
Bake the Quiche:
- Bake for 35–40 minutes, or until the center is set and the top is slightly golden.
- Let it cool for 5–10 minutes before slicing.
Serve & Enjoy:
- Serve warm or at room temperature.

Servings and Timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Cheese Swap: Use goat cheese or shredded cheddar instead of feta.
Extra Veggies: Add mushrooms, bell peppers, or sun-dried tomatoes.
Crustless Option: Skip the pie crust and bake in a greased dish for a low-carb version.
Dairy-Free: Use a plant-based milk and dairy-free feta alternative.

Storage/Reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.
Reheating: Warm in a 350°F (175°C) oven for 10 minutes or microwave in 30-second intervals.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but thaw and squeeze out excess moisture before using.

Do I have to prebake the crust?

Yes, prebaking prevents a soggy bottom and keeps the crust crisp.

Can I make this quiche ahead of time?

Yes! You can bake it ahead and store it in the fridge for up to 4 days.

Can I use a homemade crust?

Absolutely! A homemade pie crust works just as well as store-bought.

What kind of milk should I use?

Whole milk provides the creamiest texture, but you can use low-fat or plant-based milk.

How do I know when the quiche is done?

The center should be set but slightly jiggly. A toothpick inserted should come out clean.

Can I serve this quiche cold?

Yes! It tastes great warm, room temperature, or chilled.

What can I serve with quiche?

It pairs well with a fresh green salad, roasted potatoes, or fruit.

Can I use a different type of cheese?

Yes, try Swiss, cheddar, or gruyère for different flavor profiles.

Conclusion

This vegetarian quiche with spinach and feta is a rich, creamy, and satisfying dish that’s perfect for any meal. Whether you’re serving it for brunch, a light lunch, or meal prepping for the week, this easy recipe is sure to be a hit. Try it today and enjoy a delicious homemade quiche!

Vegetarian Quiche with Spinach and Feta

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Author: Julia
Total Time: 55 minutes
Yield: 6-8 servings
Diet: Vegetarian

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Description

This vegetarian quiche with spinach and feta is a creamy, savory dish perfect for breakfast, brunch, or a light dinner. Made with a flaky pie crust, sautéed spinach, caramelized onions, and a rich egg custard, this easy quiche is packed with flavor and perfect for meal prep.

Instructions

Preheat Oven: Set to 375°F (190°C) and place the pie crust into a 9-inch pan. Crimp edges and prebake for 8–10 minutes.
Sauté Vegetables: Heat olive oil in a skillet, cook onions for 3–4 minutes, then add spinach and cook until wilted. Remove from heat.
Prepare Egg Mixture: Whisk together eggs, milk, salt, pepper, and nutmeg until smooth.
Assemble Quiche: Spread spinach and onion over the crust, sprinkle with feta, then pour the egg mixture on top.
Bake: Bake for 35–40 minutes until the center is set and the top is golden brown.
Rest & Serve: Let cool for 5–10 minutes before slicing.

Notes

Storage: Refrigerate for up to 4 days or freeze slices for 2 months.
Reheating: Warm in a 350°F (175°C) oven for 10 minutes.
Customization: Add mushrooms, bell peppers, or sun-dried tomatoes for extra flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: French