Spinach & Feta Quiche

Spinach & Feta Quiche

Spinach & Feta Quiche


For Quiche:

  • 5 ounces spinach, fresh 
  • 1/2 cup milk of choice
  • 6 large eggs
  • 1 cup feta cheese, crumbled
  • 1 cup green onions, chopped
  • 1/4 teaspoon salt
  • Pepper to taste 

For Pie Crust:

  • 2 2/3 cups all purpose flour 
  • 2 1/2 sticks butter, unsalted
  • 6 Tablespoons cold water
  • 1 teaspoon apple cider vinegar
  • 3/4 teaspoon salt


  1. Make the pie crust: Preheat the oven to 425 F. In a food processor, add the flour and salt, pulse to combine. Next, add in the butter on top and pulse until the dough starts to form into clumps. Transfer the dough into a large bowl and add some apple cider vinegar and water on top. Mix until the dough becomes a ball, and split it in half. Flatten into 1 inch high disks, wrap in saran wrap and add to the freezer for 2 hours. After that, roll out the dough with a rolling pin, add flour if needed to make less sticky. Transfer the rolled out dough to your pie plate and press it down with your fingers evenly.
  2. Once the oven is hot, uncover the crust and poke holes with a fork, add something to weigh it down and bake the crust for 15 minutes. Remove from the oven and remove the weights, add back into the oven for another 8 minutes, remove and set aside to cool.
  3. Reduce the oven temperature to 350 F.
  4. Steam the spinach: Place the spinach into a steamer basket over a pot filled with 1 inch of water, steam for 1 to 2 minutes or until wilted.
  5. Make the quiche: In a large bowl, whisk together the eggs and milk, then add in the feta, scallions, salt, pepper and spinach. Add this mixture into the cooled crust.
  6. Bake the quiche for 45 to 50 minutes. Once it is finished, remove from the oven and let cool for 10 minutes before cutting.
  7. Serve and enjoy!