Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 1 1/4 cups (150 g)
- Cold unsalted butter 8 tbsp (113 g), cubed
- Kosher salt 1/2 tsp + more to season
- Sugar 1 tsp (optional)
- Ice water 3–5 tbsp (45–75 ml)
- Olive oil 1 tbsp
- Baby spinach 6 oz (170 g)
- Scallions 4, thinly sliced
- Feta cheese 4 oz (113 g), crumbled
- Large eggs 4
- Whole milk 1 cup (240 ml)
- Heavy cream 1/2 cup (120 ml)
- Black pepper 1/4 tsp
- Nutmeg, pinch
- Dijon mustard 1 tsp (optional)
- Mixed salad greens 5 cups (150 g)
- Lemon juice 1 tbsp
- Extra-virgin olive oil 2 tbsp
Do This
- 1. Make crust: cut butter into flour, salt (and sugar), add ice water until it clumps; form disk, chill 30 minutes.
- 2. Roll to a 12-inch round; line a 9-inch pie or tart pan; chill 15–20 minutes. Preheat oven to 375°F (190°C) with a baking sheet inside.
- 3. Blind-bake: dock, line with parchment and weights; bake 20 minutes, remove weights, bake 5–7 minutes more; cool 10 minutes.
- 4. Sauté scallion whites and spinach in 1 tbsp oil, 1–2 minutes; squeeze dry. Stir in scallion greens.
- 5. Whisk eggs, milk, cream, salt, pepper, nutmeg (and Dijon) until smooth.
- 6. Fill crust with spinach and feta; pour in custard. Bake 30–35 minutes; rest 15 minutes.
- 7. Toss greens with lemon juice, 2 tbsp oil, salt, and pepper. Serve warm quiche with salad.
Why You’ll Love This Recipe
- Buttery, flaky crust with a silky, custardy center that slices cleanly.
- Classic spinach and feta flavors brightened by scallions for gentle oniony bite.
- Make-ahead friendly; delicious warm or at room temperature.
- Pairs perfectly with a crisp, lemony green salad for a complete meal.
Grocery List
- Produce: Baby spinach, scallions, lemon, mixed salad greens (optional: 1 garlic clove)
- Dairy: Unsalted butter, eggs, whole milk, heavy cream, feta cheese
- Pantry: All-purpose flour, olive oil, kosher salt, black pepper, nutmeg, Dijon mustard (optional), sugar (optional), pie weights/beans, parchment
Full Ingredients
Buttery Crust
- All-purpose flour 1 1/4 cups (150 g)
- Kosher salt 1/2 tsp
- Sugar 1 tsp (optional, for browning and balance)
- Cold unsalted butter 8 tbsp (113 g), cut into 1/2-inch cubes
- Ice water 3–5 tbsp (45–75 ml), as needed
If Using Store-Bought Crust (Option)
- 1 9-inch refrigerated pie crust or 9-inch frozen tart shell; thaw per package directions
Spinach–Feta Custard Filling
- Olive oil 1 tbsp
- Baby spinach 6 oz (170 g)
- Scallions 4, thinly sliced (whites and greens separated)
- Feta cheese 4 oz (113 g), crumbled
- Large eggs 4
- Whole milk 1 cup (240 ml)
- Heavy cream 1/2 cup (120 ml)
- Kosher salt 1/2 tsp (reduce to 1/4 tsp if feta is very salty)
- Freshly ground black pepper 1/4 tsp
- Freshly grated nutmeg, pinch
- Dijon mustard 1 tsp (optional, for subtle tang)
- Garlic 1 small clove, minced (optional)
Simple Green Salad
- Tender mixed greens 5 cups (150 g)
- Fresh lemon juice 1 tbsp
- Extra-virgin olive oil 2 tbsp
- Kosher salt 1/4 tsp
- Freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Make a cold, crumbly dough
In a medium bowl, whisk the flour, salt, and sugar (if using). Add the cold butter and cut it in with a pastry blender or your fingertips until you have mostly pea-size pieces with a few larger, flat flakes. Drizzle in 3 tbsp ice water and toss with a fork. Add more water 1 tbsp at a time just until the dough clumps when squeezed. Turn out, gather into a disk about 1 inch thick, wrap, and chill 30 minutes.
Step 2: Roll, line, and chill the crust
On a lightly floured surface, roll the dough to a 12-inch round. Fit it into a 9-inch (23 cm) pie plate or tart pan with removable bottom, easing it into corners without stretching. Trim, then crimp or press to a neat edge. Prick the bottom lightly with a fork. Freeze or chill 15–20 minutes to firm. Meanwhile, place a rimmed baking sheet on the lower-middle rack and preheat the oven to 375°F (190°C).
Step 3: Blind-bake for a crisp base
Lay a piece of crumpled (then flattened) parchment inside the crust and fill with pie weights or dried beans. Set on the preheated baking sheet and bake 20 minutes. Carefully lift out the parchment and weights, then bake 5–7 minutes more until the bottom looks dry and just starting to color. Cool on a rack 10 minutes. (If using a store-bought crust, blind-bake the same way.)
Step 4: Wilt the spinach and aromatics
While the crust bakes, heat 1 tbsp olive oil in a large skillet over medium heat. Add the scallion whites (and garlic, if using) and cook 1 minute until fragrant. Add the spinach with a pinch of salt and toss just until wilted, 1–2 minutes. Transfer to a colander, let cool, then squeeze firmly to remove excess moisture. Roughly chop and stir in the scallion greens. Set aside.
Step 5: Whisk a silky custard
In a bowl, whisk the eggs, milk, cream, salt, pepper, nutmeg, and Dijon (if using) until smooth but not foamy. Let sit 5 minutes so bubbles dissipate; a calm custard bakes more evenly.
Step 6: Assemble the quiche
Scatter the spinach mixture evenly over the par-baked crust. Sprinkle the crumbled feta on top. Place the pan on the baking sheet. Slowly pour in the custard until it sits just below the crust’s rim (you may have a few tablespoons extra depending on pan depth).
Step 7: Bake until just set
Bake at 375°F (190°C) for 30–35 minutes, rotating halfway, until the edges are slightly puffed and the center jiggles like gelatin but does not slosh. If the top browns too quickly, tent loosely with foil. Cool on a rack 15 minutes to set before slicing.
Step 8: Toss the simple salad and serve
Whisk lemon juice, 2 tbsp olive oil, salt, and pepper in a large bowl. Add greens and toss just to coat. Serve warm slices of quiche with a mound of salad alongside.
Pro Tips
- Preheat a baking sheet in the oven to help crisp the bottom crust and prevent sogginess.
- Really squeeze the cooked spinach dry; excess moisture is the main cause of watery quiche.
- Feta varies in saltiness—taste yours. If very salty, reduce added salt to 1/4 tsp.
- For clean slices, cool 15–20 minutes, then use a sharp serrated knife and wipe between cuts.
- Custard doneness: look for a gentle wobble in the center; it will finish setting as it rests.
Variations
- Store-Bought Crust: Use a good-quality refrigerated or frozen 9-inch crust. Blind-bake as directed for fuss-free prep.
- Crustless: Butter a 9-inch pie dish, dust with 2 tbsp fine breadcrumbs, skip the crust, and bake the filled dish 30–32 minutes.
- Herby Greek Vibe: Add 2 tbsp chopped fresh dill and 1 tsp lemon zest to the custard; swap half the feta for ricotta for extra creaminess.
Storage & Make-Ahead
Crust dough can be made up to 3 days ahead (refrigerated) or frozen up to 2 months. A blind-baked shell keeps, wrapped, at room temperature for 1 day. Baked quiche keeps well refrigerated, covered, for 3–4 days. Reheat slices at 325°F (165°C) for 12–15 minutes (or a whole quiche 20–25 minutes) until warmed through and the crust is crisp. Freeze fully cooled slices, well wrapped, up to 2 months; reheat from frozen at 325°F (165°C) for 20–25 minutes. Toss the salad just before serving.
Nutrition (per serving)
Approximate values per slice with salad: 380 calories; 28 g fat; 20 g carbohydrates; 10 g protein; 1 g fiber; 430 mg sodium.
