Heavenly spinach quiche with feta cheese that's easy to prepare. And the whole family will love it - I promise!
I love spring recipes. What about you? This one will convince you – guaranteed: Crispy base, creamy filling: my easy quiche with spinach and cheese is just perfect and delicious.
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Taste and Occasion
We love savory pies - and with a delicious spinach quiche like this one, even kids will become veggie fans! The quiche with spinach and feta cheese tastes excellent at any time of day: whether it's in the morning at a leisurely brunch, for dinner, a picnic or as a meal prep on an office day.
The great thing about this recipe: The preparation is absolutely uncomplicated but the result is still great. It's also easy to prepare and freeze. My personal experience: A few pieces of the quiche with spinach in stock never hurt 😉 … Maybe you want to try the quiche right now? It is not a seasonal recipe, but still, in my opinion, the tart fits best in spring.
Ingredients
In the recipe, I have oriented myself on two of my "older" quiches: the alternative with tomatoes and the small spinach tartelettes. The foundation is a simple salty shortcrust pastry. You can either pre-bake it (then it will be a little crispier) or top it directly. The latter saves nerves 😉 . Because every now and then a shortcrust pastry slips down.
For the topping, there are different possibilities. My spinach quiche filling is usually based on frozen spinach, although the fresh one is also suitable. I like to use already chopped frozen spinach because it is even faster. For spicing up, I refine the spinach quiche with feta cheese. And lastly, there is a creamy topping of eggs, sour cream and milk.
How to make the Spinach Quiche
Let's get started: For the dough, put the flour in a bowl and knead the cold butter in tiny pieces with the egg, the ice water and the salt. Form the dough into a ball and let it chill for about 30 minutes, wrapped in cling film.
Now, preheat the oven to 360°F/180°C. Chop the onion and put it in a pan with the frozen spinach in a bit of oil. Once thawed, remove from heat and squeeze well or drain on a colander. After that, roll out the dough to the size of an 11-12 in/ 28-30 cm quiche or tart pan (plus rim); place in the pan and raise a rim. Prick the bottom several times with a fork and sprinkle with 1-2 tablespoons of breadcrumbs.
For the glaze, whisk together sour cream and eggs. Then stir in the cream and season with salt, pepper and herbs to taste. Cut the feta into small cubes. Fold into the slightly cooled spinach. Spread the spinach mixture and then the pastry base's glaze, bake the quiche for 10 minutes, then sprinkle with the cheese and bake again for about 30-35 minutes. Remember to cover towards the end if it's necessary. The quiche tastes excellent, both warm and cold, and freezes well in pieces. Thank me later for this recipe!
Top Tip
Grated cheese on top and the easy spinach quiche with sour cream is absolutely ready! With gouda, the spinach quiche tastes milder, while mountain cheese makes it more intense. If you like a little variety, you can also use herb cream cheese or goat cream cheese. It will look a little prettier if you add dried tomatoes or cherry tomatoes to the spinach and feta cheese quiche.
Recipe Card
Spinach Quiche
Equipment
- 1 quiche dish (approx. 12 in/ 30 cm)
Ingredients
For the dough
- 220 grams (1 ⅘ cups) all-purpose flour
- 100 grams (⅖ cup) butter, cold and in pieces
- 1 egg, medium
- 1 tablespoon water, very cold
- ½ teaspoon salt
- 1 tablespoon breadcrumbs, for sprinkling
For the topping
- 450 grams (15 cups) spinach, frozen, preferably chopped
- 1 onion, small
- 1 teaspoon oil
- 130 grams (⅔ cup) sour cream, or cream cheese
- 100 grams (¾ cup) feta cheese
- 100 milliliters (7 tablespoons) cream
- 3 eggs, medium
- salt
- pepper
- herbs, to taste
- 70 grams (⅔ cup) grated cheese
Instructions
- For the dough, put the flour in a bowl, and knead the cold butter in tiny pieces with the egg, the ice water and the salt. Form the dough into a ball and let it chill for about 30 minutes, wrapped in cling film.
- Preheat the oven to 360°F/180°C. Chop the onion and put it in a pan with the frozen spinach in a bit of oil. Once thawed, remove from heat and squeeze well or drain on a colander.
- Roll out the dough to the size of an 11-12 in/ 28-30 cm quiche or tart pan (plus rim); place in the pan and raise a rim. Prick the bottom several times with a fork and sprinkle with 1-2 tablespoons of breadcrumbs.
- For the glaze, whisk together sour cream and eggs. Then stir in the cream and season with salt, pepper and herbs to taste. Cut the feta into small cubes. Fold into the slightly cooled spinach.
- First, spread the spinach mixture and then the pastry base's glaze. Bake the quiche for 10 minutes, then sprinkle with the cheese and bake again for about 30-35 minutes. Cover towards the end if it's necessary. The quiche tastes excellent, both warm and cold, and freezes well in pieces.
Ingredient substitutions
Variations
Did you now get an appetite for a piece of my spinach quiche? Or maybe my puff pastries with spinach? As always, I'm looking forward to your feedback on the recipe!
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