Spinach Feta Quiche

Hello friends! I’m back with another recipe, and I’m super excited to share this one with you. And it comes to you thanks to the grocery store. (Yes, I’m one of those weird people who actually enjoys grocery shopping.) I saw a spinach and feta quiche in the store the other day, and while part of me wanted to buy it right then and there (I can hardly ever pass up a good quiche), I also knew I could recreate it easily at home. So I got to experimenting!

Whenever I want to make something and don’t have the recipe already, the first thing I do is consult Dr. Google or a cookbook. Then I mix and match ratios and ingredients based on what I have on hand and what I want the finished product to be like. In this case, I based the filling on this recipe from Served From Scratch, and the crust on this one from Epicurious. These recipes are pretty unrecognizable in the finished product since I put so many of my own twists on them, but they were my inspiration and starting point.

One of the first changes I made was to add the butter back into the crust. I just love the rich, flaky flavor that comes with a butter crust. I also tried using some different flours, including buckwheat and white whole wheat. I ended up with mostly all-purpose flour for this recipe, but I’ll probably experiment some more with different ratios of buckwheat and maybe some spelt in the future. Feel free to try out some different flours here – the more the merrier! The only ones I would caution against are almond and coconut flours, since their texture is so different from grain flours.

For the filling, I decreased the milk and added some red pepper flakes for a little heat and some nutmeg for a fuller flavor. I used almond milk my first time around, but since I can tolerate it, I went back to cow’s milk, again for the richer and fuller flavor.

So without further ado, here’s my recipe. I hope you’ll give it a try, and be sure to let me know what you think in the comments or over on Instagram!

Snapseed 8 (1)

Spinach Feta Quiche

Adapted from Epicurious and Served From Scratch
Serves 6
Time: active 20 min, cooking 35-40 min


For the crust
¾ cup all-purpose flour
¼ cup white whole wheat flour
½ tsp sea salt
¼ cup (½ stick) cold butter
¼ cup cold water

For the filling
Olive oil for sautéing
1 clove garlic, minced
1 small white onion, diced
5 eggs
⅓ cup milk
¼ tsp red pepper flakes
Pinch of freshly grated nutmeg
¾ tsp salt
Freshly ground black pepper
3 large handfuls fresh spinach
3 oz. feta cheese


  1. Make the crust: Mix the flours and salt in a medium bowl. Cut in the cold butter with a dough blender or two dinner knives, until the pieces are the size of small peas. Sprinkle with water, stirring with the dough blender or a spoon. It’s ok if there’s still some dry flour at the bottom of the bowl. Press the dough into a 9-inch pie pan and refrigerate it while you make the filling.
  2. Preheat oven to 375° F.
  3. Heat olive oil in a deep skillet over medium heat. Mince garlic and sauté it for a minute or two before adding the chopped onion. Cook, stirring frequently, until the onion is translucent.
  4. Meanwhile, whisk together the eggs, milk, red pepper flakes, nutmeg, salt, and black pepper in a medium bowl. Crumble in the feta cheese.
  5. Rinse the spinach, add it to the onion mixture, and cook until it is wilted but still bright green.
  6. Remove the crust from refrigerator and spread the spinach mixture evenly in the bottom. Pour the egg mixture over the top.
  7. Bake for 35-40 minutes. Serve warm or cold.


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