With tangy feta, savory shallots and creamy spinach, this Spinach Feta Quiche is a tasty and versatile entrée. Top with Tzatziki sauce for extra flavor! And check out lots more great recipes below inspired by all the wonderful farmers market wares out now.
I have a confession. In the spirit of full disclosure… I created this quiche to use up some things that were laying around my kitchen. Or more precisely my refrigerator. Yes, come August I’ve been known to go a little crazy at the farmers markets. So with spinach, dill, eggs and even homemade feta taking up far too much space, I settled on a quiche with a Greek flair.
Happily, the quiche turned out beautifully, loaded with creamy feta and egg custard, all swirled around tender spinach and highlighted with dill and shallots. Pretty yummy for leftovers!
And if that’s not enough, I eventually topped it with (an optional) Tzatziki (yogurt & cucumber) sauce which completely put it over the top. Yup, better keep that sun hat handy!
Why You’ll Love This!
Tasty. With the addition of tangy feta, flavorful spinach, shallots and dill, this quiche is anything but boring leftovers. And did I mention the optional Tzatziki sauce?
Versatile. Quiche is often considered a breakfast or brunch dish, but it’s also perfect for lunch or a light supper. And for a larger event, you can easily scale it up by adding different quiche flavors (see variations below).
Healthy Veggies and Calcium. What are your nutrition challenges? Mine are vegetables and calcium and this ticks both boxes!
What You’ll Need
- Pie Crust (optional). I like a nice pie crust, but if I’m dieting, I’ll often omit it. If you are buying a commercial frozen crust in a tin, you should go with deep dish to hold the filling. Standard commercial rolled crusts are 9 inches, but can be rolled out larger to fit an 11-inch quiche pan. Or best of all, use your favorite homemade.
- Fresh Spinach. I like fresh spinach for flavor and local availability but I actually created this around some packages of frozen I had on hand. For frozen you need to gently squeeze out some of the excess moisture and “fluff” it to spread it around evenly.
- Shallots. This adds a nuanced hit of savory flavor. But if you’re fresh out, anything in the onion family will work!
- Feta. Feta adds flavor, richness and don’t forget some calcium.
- Whole milk or half & half. Milk or half & half is what makes this a creamy smooth custard! I try to avoid low fat milk for quiche, since sometimes this can result in a quiche that “weeps” (especially if it’s frozen). But if necessary, you can use it.
- Eggs. These are the main component of the custard quiche base.
- Dill. Dill adds flavor and is in keeping with the Greek feel of this dish. If fresh is not available you can use 2 teaspoons of dried dill.
- I love a pretty quiche pan, but it isn’t a must have. I’ve served plenty of quiches in the plain aluminum tins commercial pie crust comes in (Deep Dish).
Step by Step Directions
Blind bake the crust if using. If not using a crust, spray the pan with non-stick spray, then continue.
Chop the shallot and sprinkle on the crust.
Spread the spinach evenly over the shallots. If your spinach was frozen, then thawed and squeezed drier, try to “fluff” it up to allow it to mix with the other ingredients. Top with the crumbled feta.
Briefly beat the eggs, then add the milk or half and half, salt, pepper and dill. Pour carefully into the quiche pan trying to keep the spinach, etc. evenly distributed. Bake at 350 degrees for 35-45 minutes until slightly golden and puffy and knife inserted off center comes out clean.
How to Serve
For a simple breakfast, I’d probably just serve this with some fruit like a quarter cantaloupe (with cottage cheese and mint).
Now quiche is at home any time of the day but it’s especially nice for an elegant brunch. Serve it with a bread and muffin basket, a fruit bowl like this 7-Layer Fruit Salad and a meat side like sausage, ham or a charcuterie plate. Add a special salad for more taste and nutrition like this Greek Salad.
For lunch or a light supper, simply adding another light side like soup or salad will make a lovely complete meal.
There are so many combinations that make a fabulous quiche! Some of my favorites include:
- Whitefish Dill Quiche
- Mini Pepper and Spinach Quiche
- Smoked Salmon Asparagus Quiche
- Sun-dried Tomato and Spinach Quiche
Make Ahead Tips
If I’m serving guests, my first choice is to give them a quiche that is just freshly baked. And sometimes, with a little creativity, this is easier than you think. When my oldest was baptized, my mother scheduled a couple friends to pop 3-4 unbaked quiches into the oven while we were gone. This way they were ready when everyone else arrived (this did require a double oven)!
But without options like these, or in less-picky mode, you can pre-bake your quiche and reheat it a day or two later. To reheat a whole quiche, cover with aluminum foil and bake at 350 F until hot, about 15-20 minutes.
Now recently I baked two of these (that’s how many leftovers I had) and froze one that I wrapped in aluminum foil after it cooled. A few weeks later, I popped the frozen quiche in the oven, foil and all, until hot (about an hour total I think but I didn’t write it down). It was slightly less crisp and creamy, but a perfect dinner for a night when I was exhausted!
Leftover quiche can also be delicious! It can be reheated in the oven in the original pan—just top with foil to keep from drying out. Or individual pieces can be microwaved uncovered. And I’m personally a big cold quiche lover!
Per foodsafety.gov, quiche will keep, wrapped in the refrigerator, for 3-5 days.
Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.
Monday Farmers Market Recipes
- Asparagus Frittata with Cherry Tomatoes from Karen’s Kitchen Stories
- Bhaingan Bharta from Magical Ingredients
- Cheddar Tomato Tart from Jen Around the World
- Easy 2 Ingredient Lemon Salt from Family Around the Table
- Easy Cowboy Caviar Recipe from Blogghetti
- Greek Stuffed Tomatoes from Cindy’s Recipes and Writings
- Japchae (Korean Glass Noodles) from A Day in the Life on the Farm
- Mexican Street Corn Elote Bowls from Cheese Curd In Paradise
- Spinach Feta Quiche from Art of Natural Living
- Blackberry Cornmeal Cobbler from Palatable Pastime
- Blueberry Cardamom Ricotta Muffins from The Spiffy Cookie
- Chocolate Zucchini Bread from Jolene’s Recipe Journal
- Peach Liège Waffles from A Kitchen Hoor’s Adventures
- Peach Pecan Bars from Hezzi-D’s Books and Cooks
- White Chocolate Raspberry Scones from Red Cottage Chronicles
Spinach Feta Quiche
- 1 pie crust optional
- 4-5 cups torn fresh spinach (or 8-10 ounce frozen packagethawed and squeezed partly dry)
- 1 large shallot (chopped or equivalent in leeks or onions)
- 3-4 ounces crumbled feta (about 1 cup)
- 6 large eggs
- 2 cups milk or half & half
- 2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Blind bake the crust if using. Fit the crust to an 11 inch tart pan, deep pie pan or the equivalent. Poke holes in the bottom, line with parchment and pie weights, then bake at 375 for 15 minutes. Remove the parchment and bake about another 10 minutes until bottom is dry and just starting to brown. Remove from the oven. Crust can be filled warm or cooled.
- If not using a crust, spray the pan with non-stick spray, then continue.
- Chop the shallot and sprinkle on the crust. Spread the spinach evenly over the shallots. If your spinach was frozen, then thawed and squeezed drier, try to “fluff” it up to allow it to mix with the other ingredients. Top with the crumbled feta.
- Briefly beat the eggs, then add the milk or half and half, salt, pepper and dill. Pour carefully into the quiche pan trying to keep the spinach, etc. evenly distributed. Bake at 350 degrees for 35-45 minutes until slightly golden and puffy and knife inserted off center comes out clean.
- Dill Pickle Slices
- Egg Salad with Pickles