This quick and easy Spinach Quiche plans to hog the limelight at your next family brunch. With creamy feta, tender spinach, leeks, and a lightened-up filling made with Greek yogurt instead of heavy cream, this is a healthy quiche recipe that welcome second servings.
One of my favorite things about quiche is its flexibility.
Few foods can flow so effortlessly between a quick early morning breakfast, lazy Sunday brunch, light-yet-satisfying weekday lunch, AND family dinner.
Quiche is one of the foods I turn to most.
No matter the season, occasion, or current flavor craving, you can find a quiche to match and pull it together without breaking a sweat (for the most express route to quiche-dom, try Crustless Quiche).
Today, however, it’s all about this spinach quiche with feta and leeks.
5 Star Review
“This recipe is delightful. My picky eaters even loved it.”
— Mary —
How to Make The Best Spinach Quiche
This stunning spinach feta quiche is an ideal addition to your next social gathering with the girls, a special family weekend, or a holiday feast.
It also happens to pair beautifully with a mimosa, a combination I can heartily endorse as tested and approved!
- Spinach. With iron, vitamin K, vitamin A, vitamin C, folate, and calcium, spinach packs this quiche with a plethora of nutrients and pairs perfectly with the sweet leeks and tangy feta. (For an extra serving of greens, serve the quiche with small glasses of Blueberry Spinach Smoothie.)
- Leeks. A mild, sweet onion, leeks lend themselves to a variety of dishes. In this healthy spinach quiche, sautéed leeks melt beautifully into a fluffy egg filling, where their gentle flavor shines.
- Feta. Lends the filling just the right amount of rich and creamy cheese goodness. (I also love feta on this Easy Kale Feta Egg Toast recipe.)
- Eggs. A combination of whole eggs and egg whites makes this one of the lightest, loveliest quiches I’ve ever tasted. (This Potato Frittata also is truly delish.)
- Greek Yogurt. My swap that turns this typically decadent brunch recipe into a healthy spinach quiche without heavy cream. The Greek yogurt cuts fat and calories while keeping the custard filling rich and moist.
- Milk. To keep things on the lean side I reached for nonfat milk.
- Blind bake the crust until lightly golden, remove and let cool.
- Meanwhile, sauté the leeks until tender and then add spinach and cook until wilted.
- Whisk together the eggs, milk, Greek yogurt, salt, and pepper.
- Spoon the spinach and leek mixture into the bottom of the crust and top with feta.
- Pour the egg mixture into the crust. Bake spinach quiche at 350 degrees F for 45 to 55 minutes, until the eggs are set and slightly puffed. ENJOY!
- To Store. Refrigerate leftover quiche in an airtight container for up to 3 days.
- To Reheat. Rewarm quiche in a pie dish in the oven at 350 degrees F or in the microwave until heated through.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
- To prep ahead, saute the spinach and leeks up to 1 day in advance and store in the refrigerator overnight.
- Prebake the crust up to 3 days in advance, and store it in the refrigerator until ready to fill and bake.
- You can also prepare the entire quiche ahead of time. Bake as directed and store it, covered, in the refrigerator up to 1 day in advance, or freeze it for up to 3 months. If frozen, let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make this Recipe
- Everyday Skillet. For sautéing the leeks and spinach before filling the quiche crust.
- 9-inch Pie Dish. I love this pie plate for savory quiche recipes and sweet pie recipes, like my Grammy’s Lemon Cream Pie.
- Mini Whisk. This little whisk is not only cute as a button, but it’s functional too. I never knew I needed a tiny whisk in my life until I purchased one.
The Best Pie Dish
Le Creuset makes a top-quality ceramic pie dish. Suitable for the freezer or oven, its dense stoneware prevents cracking.
No matter your mood, there’s a quiche for that!
Frequently Asked Questions
A few things can cause a quiche to be watery. With a spinach quiche, not sautéing the spinach properly before adding it to the quiche can cause excess water to be released from the leaves while baking. Overcooking the eggs can also make a quiche watery. Eggs contain proteins that coagulate in the over to make the quiche set. However, when overcooked the proteins will begin to force water out of the eggs and make the quiche watery.
Parbaking (or blind-baking) the pie crust BEFORE adding the filling is key to preventing your quiche from developing a dreaded soggy bottom.
Getting the ratio of the filling just right is key to a great quiche. This means using the proper ratio of eggs to milk to get that perfect light, custardy texture AND using just the right amount of mix-ins that feel substantial but don’t overpower the eggs. Blind-baking the crust to avoid a soggy bottom is also critical to baking a good quiche.
- 1 Whole Wheat Pie Crust or your favorite pie crust dough
- 1 tablespoon extra-virgin olive oil
- 1 cup leeks white and light green parts only (about 1 small leek)
- 3 cups fresh baby spinach
- 4 large eggs
- 2 large egg whites
- 3/4 cup non-fat milk
- 1/4 cup plain non-fat Greek yogurt
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup reduced-fat feta cheese crumbled (4 ounces)
Parbake the crust: Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to an ungreased 9″ pie dish. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Bake until the crust is lightly golden, 10 to 15 minutes. Set aside to cool.
Prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the leeks and sauté for 5 minutes, until tender. Add the spinach and sauté for 2 minutes. Remove from heat and set aside.
In a large bowl, whisk together the eggs, egg whites, milk, Greek yogurt, salt, and pepper. Set aside.
Spoon the spinach and leek mixture into the bottom of the crust, then sprinkle the feta over the top.
Gently pour in the egg mixture.
Bake the quiche for 45 to 55 minutes, until eggs are set in the center and puffed slightly and the crust is golden brown. Let the quiche cool on a wire rack for 10 minutes. Slice and serve warm or at room temperature.
- TO MAKE AHEAD: Sauté the spinach and leeks up to 1 day in advance and store in the refrigerator overnight. Prebake the crust up to 3 days in advance, and store it in the refrigerator. You can also prepare the entire quiche ahead of time. Bake as directed and store it, covered, in the refrigerator up to 1 day in advance, or freeze it for up to 3 months. If frozen, let thaw overnight in the refrigerator before reheating.
- TO STORE: Refrigerate leftover quiche in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm quiche in a pie dish in the oven at 350 degrees F or in the microwave until heated through.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to. 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1slice (of 6)Calories: 341kcalCarbohydrates: 25gProtein: 21gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 146mgPotassium: 842mgFiber: 4gSugar: 5gVitamin A: 11583IUVitamin C: 35mgCalcium: 201mgIron: 5mg
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