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Classic Spinach and Feta Quiche for Brunch

Close-up of a thick slice of Spinach quiche showing the golden crust, creamy egg filling, spinach, and chunks of white cheese.
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Prepare this classic spinach and feta quiche for a centerpiece dish that offers a luxurious filling and a flaky crust, perfect for your Mother’s Day brunch.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 5 ounces fresh spinach, chopped
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup crumbled feta cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Place the pie crust in a 9-inch pie dish.
  2. Melt the butter in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the chopped spinach to the skillet. Cook until the spinach wilts and any excess liquid evaporates. Remove from heat and spread the spinach and onion mixture evenly over the bottom of the pie crust.
  4. In a medium bowl, whisk together the eggs, heavy cream, and milk until combined.
  5. Stir in the crumbled feta cheese, salt, pepper, and nutmeg.
  6. Pour the egg mixture carefully over the spinach and onion filling in the crust.
  7. Bake for 35 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
  8. Let the quiche cool on a wire rack for at least 10 minutes before slicing and serving.

Notes

  • For an extra flaky crust, use a refrigerated pie crust and let it sit at room temperature for 15 minutes before placing it in the dish.
  • You can substitute Gruyère cheese for half of the feta for a richer flavor profile.
  • This savory brunch tart reheats well; cover loosely with foil and warm in a 350 degree oven for 15 minutes.

Nutrition

Find it online: https://pureplatepath.com/spinach-quiche-luxe-filling-flaky-crust/