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Fluffy Spinach and Feta Breakfast Quiche

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A light and fluffy breakfast quiche featuring fresh spinach and tangy feta cheese in a flaky crust, perfect for cozy mornings or brunch gatherings.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour (or almond flour for gluten-free option)
  • ½ teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed (use dairy-free butter if needed)
  • 3–4 tablespoons ice water
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk or half-and-half
  • ½ cup (120g) small-curd cottage cheese (optional but recommended)
  • 1 ½ cups (150g) fresh spinach, roughly chopped (can substitute with frozen, thawed, and drained)
  • ¾ cup (110g) crumbled feta cheese
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg (optional)
  • About 2 tablespoons fresh herbs like dill or parsley, chopped

Instructions

  1. Make the crust: In a large bowl, mix the flour and salt. Add cold, cubed butter and rub it in until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  2. Preheat oven to 375°F (190°C).
  3. Prepare the filling: Heat olive oil in a skillet over medium heat. Cook diced onion until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add chopped spinach and sauté until wilted and most moisture evaporated, about 3-4 minutes. Remove from heat and cool slightly.
  4. Roll out the crust on a lightly floured surface into a 12-inch (30 cm) circle. Transfer to pie dish, press into edges, trim excess, and prick bottom with fork.
  5. Blind bake crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until lightly golden.
  6. Mix custard: Whisk eggs, milk or half-and-half, cottage cheese, salt, pepper, and nutmeg until smooth and slightly frothy.
  7. Assemble quiche: Spread spinach mixture evenly over crust. Sprinkle feta and fresh herbs on top. Pour egg mixture over filling without overflowing.
  8. Bake quiche for 30-35 minutes until filling is set but slightly wobbly in center and edges are golden and puffed.
  9. Cool quiche on wire rack for 10 minutes before slicing.

Notes

Sauté spinach and onions before adding to filling to avoid sogginess. Blind bake crust to keep it crisp. Pull quiche from oven when center is still slightly wobbly to prevent overbaking. Crust dough can be made up to 2 days ahead and chilled. Use a foil tent if crust edges brown too quickly.

Nutrition

Keywords: spinach quiche, feta quiche, breakfast quiche, brunch recipe, easy quiche, homemade quiche, fluffy quiche, savory pie

Find it online: https://twinkletaste.com/fluffy-spinach-and-feta-breakfast-quiche-easy-homemade-recipe-for-perfect-mornings/