Get your brunch game on.
Or breakfast game. Or even dinner game, really. Because I’ve probably made this spinach and feta quiche more often for dinner than any other meal. And isn’t breakfast for dinner the best anyway? It has been scientifically proven, I’m sure.
This spinach quiche has been a go-to for me for many, many years. There are so many reasons why I love it.
- It’s super tasty
- It’s super easy to put together
- It has a whole lot of fresh spinach in it (yum!)
- You can use just about any cheese if you don’t have feta on hand (though I do like it best with feta — it’s betta with feta, right?)
- It’s magical. No joke. It magically forms its own crust!
Just check out these layers! The fresh spinach weaves throughout from top to bottom, while the magic crust somehow magically makes its way to the bottom.
If you make this for no other reason than to see the magic crust, you will still be pleased with the results.
I came across a similar recipe on Baking Bites years ago and fell in love immediately. My version has made a few tweaks from this one. I always use whole-wheat flour instead of all-purpose flour, but it works well either way. When choosing whole-wheat flour look for one that says “white whole-wheat” – it’s lighter than standard whole-wheat flour and doesn’t affect the texture as much. Standard whole-wheat flour usually is too heavy for baking.
Typical quiches are buttery and can be a little…shall we say…greasy, but this one is light, fluffy, and provides all the flavor of a traditional quiche without the heaviness.
This spinach feta quiche comes together in a snap and is sure to add a healthier twist to any meal you make it for whether brunch, breakfast, or dinner. Oh, and I forgot to mention the leftovers (if you’re lucky enough to have any) heat up well for a quick lunch.
I hope you enjoy this spinach feta quiche recipe! What are your favorite breakfast and brunch foods?
An easy spinach and feta quiche perfect for breakfast, brunch, or a quick weeknight meal of breakfast at dinner. Whole wheat flour mixed in the batter makes its own magic crust for a healthier take on a classic quiche.
- 1 tsp olive oil, or cooking spray
- 1 medium onion, diced
- 6–8 ounces fresh spinach
- 2 eggs
- 2 egg whites
- 1/2 cup white whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/3 cups skim milk
- 1/2 cup crumbled feta cheese
- Preheat oven to 400F.
- Lightly grease a 10-inch pie plate or tart pan.
- Heat olive oil or cooking spray in a medium sized frying pan over medium high heat.
- Add diced onion to pan and cook until translucent, about 5-7 minutes.
- While the onion is cooking, roughly chop the spinach using a large knife.
- Reduce heat to medium-low. Add in fresh spinach and cook until just wilted, about 1-2 minutes.
- Set aside onions and spinach to cool while you mix the batter.
- Meanwhile, in a large mixing bowl, whisk together eggs, flour, baking powder and salt.
- Whisk in milk, add cayenne (optional), then stir in spinach-onion mixture.
- Pour mixture into prepared pan. Top with feta cheese.
- Bake for 25-30 minutes. When done, center is set and edges are golden brown.
- Remove from oven and cool a few minutes before serving.
- Let set for 5 minutes, then slice and serve.
Bagged spinach or a clamshell box of spinach works well here.
Baby spinach is great, but larger spinach leaves work also because you will chop them roughly before adding into the pan to wilt down.
You can sub in other cheeses if you wish, but I find that feta works best here.
For a little extra kick, add in 1-2 dashes of cayenne pepper to the batter when mixing it up before adding the spinach and onion mixture.