Flaky crust with spinach, feta, and caramelized onions.
A Weeknight Quiche That Feels Special
A flaky butter crust cushions a creamy egg custard studded with tangy feta, sweet caramelized onions, and bright spinach—perfect for brunch, dinner, or make-ahead lunches.
There are recipes that feel like effort, and then there are ones that reward a little patience with a lot of flavor. This spinach and feta quiche is the latter: a quick, cold-buttery crust that you chill while you caramelize onions and wilt spinach, so assembly is nearly effortless. It solves the perennial kitchen problem of wanting something comforting and homemade without committing an entire afternoon.
Texture is the star: a flaky crust with pea-sized butter pockets that melt during baking, a silky egg-and-milk custard, and those bright pops of feta that cut through the richness. Caramelized onions add a deep, sweet backbone, while freshly cracked black pepper and a hint of salt—measured carefully because feta is salty—pull everything into balance. Tip: keep the butter cold and stop working the dough when it just holds together to keep the crust tender.
Simple technique keeps this quiche clean and dependable. While the dough chills, thinly slice and cook the onions slowly with a pinch of sugar and salt until golden (about 12–15 minutes). Wilt the spinach in the same pan, then press it well in a fine-mesh sieve so the filling doesn’t get watery—this step makes the difference between a custardy quiche and a soggy one. Fold the cooled onions and chopped, drained spinach into the egg-milk mixture, crumble in the feta, and pour into the prepared shell.
Make-ahead friendly: the dough can be made a day or two ahead (or frozen), and the onions keep for several days in the fridge, which makes morning assembly a breeze. Leftovers reheat beautifully in a low oven to revive the crust, or enjoy slices cold for an easy lunch. Serves four and plays equally well on a weekend brunch table or as a simple weeknight supper with a crisp green salad.
Ingredients
How to Make Spinach Feta Quiche
- Make the crust: in a large bowl combine the flour and 1/2 tsp of the salt, then cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces.
- Sprinkle ice water 1 tbsp at a time, mixing gently, until the dough just holds together; form into a 1/2-inch-thick disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
- While the dough chills, caramelize the onion: heat the olive oil in a medium skillet over medium heat, add the thinly sliced onion, 1/4 tsp salt and the sugar, and cook, stirring occasionally, until deep golden and soft, about 12–15 minutes; transfer to a bowl to cool.
- Wilt the spinach: add the spinach to the same skillet over medium heat and cook, stirring, until completely wilted, about 2–3 minutes; transfer to a fine-mesh sieve, press or squeeze out excess liquid, then roughly chop and set aside.
- Preheat the oven to 400°F (200°C). On a lightly floured surface roll the chilled dough into a 12-inch circle and gently fit it into a 9-inch pie or tart pan with a removable bottom; trim and crimp the edges, then refrigerate the filled pan for 10 minutes.
- Blind bake the crust: prick the bottom with a fork, line with parchment and pie weights (or dried beans), and bake 15 minutes; remove the weights and parchment, bake another 5–7 minutes until the crust is just set and beginning to color, then lower the oven to 375°F (190°C).
- Make the custard and assemble: in a bowl whisk together the eggs, milk, remaining 1/2 tsp salt, black pepper, nutmeg and the zest of the lemon until combined; stir in the cooled caramelized onion, drained spinach and crumbled feta, and spoon the mixture into the partially baked crust.
- Bake the quiche at 375°F (190°C) for 30–35 minutes, or until the edges are set and the center still has a slight wobble; remove from oven and let rest 10 minutes before slicing.
- Serve warm or at room temperature; store leftovers covered in the refrigerator for up to 3 days and reheat slices gently in a 325°F oven or toaster oven until warmed through.
Recipe Card
Spinach Feta Quiche
Flaky crust with spinach, feta, and caramelized onions.
- Prep
- 35 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Make the crust: in a large bowl combine the flour and 1/2 tsp of the salt, then cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces.
- Sprinkle ice water 1 tbsp at a time, mixing gently, until the dough just holds together; form into a 1/2-inch-thick disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
- While the dough chills, caramelize the onion: heat the olive oil in a medium skillet over medium heat, add the thinly sliced onion, 1/4 tsp salt and the sugar, and cook, stirring occasionally, until deep golden and soft, about 12–15 minutes; transfer to a bowl to cool.
- Wilt the spinach: add the spinach to the same skillet over medium heat and cook, stirring, until completely wilted, about 2–3 minutes; transfer to a fine-mesh sieve, press or squeeze out excess liquid, then roughly chop and set aside.
- Preheat the oven to 400°F (200°C). On a lightly floured surface roll the chilled dough into a 12-inch circle and gently fit it into a 9-inch pie or tart pan with a removable bottom; trim and crimp the edges, then refrigerate the filled pan for 10 minutes.
- Blind bake the crust: prick the bottom with a fork, line with parchment and pie weights (or dried beans), and bake 15 minutes; remove the weights and parchment, bake another 5–7 minutes until the crust is just set and beginning to color, then lower the oven to 375°F (190°C).
- Make the custard and assemble: in a bowl whisk together the eggs, milk, remaining 1/2 tsp salt, black pepper, nutmeg and the zest of the lemon until combined; stir in the cooled caramelized onion, drained spinach and crumbled feta, and spoon the mixture into the partially baked crust.
- Bake the quiche at 375°F (190°C) for 30–35 minutes, or until the edges are set and the center still has a slight wobble; remove from oven and let rest 10 minutes before slicing.
- Serve warm or at room temperature; store leftovers covered in the refrigerator for up to 3 days and reheat slices gently in a 325°F oven or toaster oven until warmed through.
Nutrition
- Carbohydrates
- 36
- Saturated Fat
- 18
- Sodium
- 950
- Fiber
- 3
- Unsaturated Fat
- 20
- Protein
- 21
- Fat
- 38
- Cholesterol
- 262
- Trans Fat
- 0.3
- Calories
- 540
- Sugar
- 4