Creamy feta, vibrant spinach, and a nutty wholemeal crust in every slice.
This Wholesome Spinach & Feta Quiche is your ticket to a next-level homemade tart, featuring a flaky, nutty wholemeal crust. The filling is a creamy, savoury blend of spinach, rich feta, parmesan, and fresh herbs. It’s a satisfying, crowd-pleasing meal that’s as perfect for a special brunch as it is sliced cold for a picnic, celebrating the goodness of baking from scratch.
You know what I love about this quiche? It feels like a proper accomplishment – a golden, flaky tart coming out of your own oven, but the process is genuinely straightforward. The “fifty-fifty” pastry is a little trick I use: half wholemeal flour for that wholesome, nutty flavour and half plain flour to keep it tender and flaky. It comes together in minutes in the food processor. And that filling? It’s the kind of simple, creamy combination that everyone seems to love. It’s become my most requested dish for lazy weekend brunches and my sure-thing contribution to picnics.
Why You’ll Love This Spinach & Feta Quiche
This recipe is a standout because it delivers on both flavour and satisfaction, with a few clever touches that make all the difference.
- The Fifty-Fifty Pastry: Using half wholemeal and half plain flour gives you the best of both worlds. A wholesome, nutty flavour with a perfectly tender, flaky texture that’s far superior to store-bought.
- A Truly Versatile Meal: It’s equally delicious served warm from the oven, at room temperature, or chilled. This makes it perfect for planned dinners, spontaneous lunches, or packed for a picnic.
- Creamy, Savoury Filling: The combination of feta, parmesan, and cream creates a rich, luxurious base that’s balanced by the freshness of spinach and herbs.
- Make-Ahead Dream: You can blind-bake the crust ahead or even freeze the entire assembled, unbaked quiche. It’s the ultimate stress-free dish for feeding a crowd.
- Wholesome Satisfaction: With eggs, spinach, and a wholemeal crust, it’s a meal that feels nourishing and substantial without being heavy.
How To Make This Quiche
Make & Bake the Pastry:
- Process flours and butter, then add egg yolk and water to form a dough. Chill.
- Roll out, line a tart tin, and freeze for 15 minutes.
- Blind-bake with weights for 10 mins, then without for another 10 mins. Cool.
Mix the Filling & Assemble:
- Squeeze all excess liquid from the thawed spinach.
- Whisk spinach with eggs, cream, parmesan, herbs, and seasoning.
- Crumble feta into the cooled pastry shell.
- Pour the egg mixture over the feta.
Final Bake:
- Bake at 180°C (160°C fan) for 35-40 minutes, until the centre is just set.
Tips
- Keep Everything Cold: Use cold butter and water for the pastry, and chill the dough thoroughly. This prevents shrinkage and ensures a flaky crust.
- Squeeze the Spinach Dry: This is the most important step for the filling. Remove as much liquid as possible to prevent a soggy quiche.
- Don’t Skip the Blind-Bake: Baking the crust with weights first sets its shape and creates a barrier, so the filling won’t make the bottom soggy.
- Test for Doneness: The quiche is ready when the edges are set and the centre has a slight, gentle wobble. It will continue to set as it cools.
- Make Ahead: The pastry disc or blind-baked crust can be made a day ahead and stored, wrapped, in the fridge.
Serving Suggestions
Serve this quiche warm or at room temperature with a simple green salad dressed with a lemon vinaigrette or try my Easy Rocket & Parmesan salad. For a heartier meal, add a side of roasted tomatoes or sautéed mushrooms. It’s also perfect for a picnic or packed lunch, simply slice and pack it cold.
Storage
Fridge: Store leftovers covered in the fridge for 4-5 days.
Freeze: Cool completely, wrap slices tightly, and freeze for up to 2 months. Thaw in the fridge overnight.
Reheating: Warm slices in a moderate oven to crisp up the pastry, or enjoy cold.
FAQ’s
Can I use fresh spinach instead of frozen?
Yes. You’ll need about 300g of fresh spinach. Wilt it in a pan, then squeeze out all the excess water just as you would with frozen. Chop it roughly before adding to the filling.
Do I have to use a food processor for the pastry?
No. You can make it by hand using the rubbing-in method. Use your fingertips to rub the cold butter into the flour until it resembles breadcrumbs, then mix in the wet ingredients.
Can I make this quiche ahead of time?
Absolutely. You can blind-bake the crust up to a day ahead and keep it at room temperature. The fully baked quiche also keeps well in the fridge for 4-5 days.
Why is my pastry shrinking?
The dough was likely overworked or not chilled enough. Handle it gently and ensure it’s well-chilled before rolling and baking.
What can I use instead of feta?
Goat’s cheese or a crumbly ricotta would be excellent substitutes, offering a similar creamy, tangy quality.
I hope this Wholesome Spinach & Feta Quiche becomes a reliable favourite in your kitchen. It’s the kind of recipe that rewards a little effort with a lot of delicious, versatile meals. Give it a try for your next brunch or picnic, and let me know in the comments how it turned out for you!
More Recipes To Try:
- Deep Dish Roasted Vegetable Quiche with Fillo Pastry
- Amazing Bacon & Zucchini Slice
- Zucchini & Sweet Corn Fritters
Wholesome Spinach & Feta Quiche
Equipment
- 24cm loose-bottom fluted tart tin
Ingredients
WHOLEMEAL PASTRY
- 100g (2/3 cup) wholemeal plain flour
- 100g (2/3 cup) plain flour
- 80g chilled butter, chopped
- 1 egg yolk
- ¼ cup chilled water
SPINACH & FETA FILLING
- 100g firm feta
- 250g packet frozen chopped spinach, thawed
- 3 eggs
- 1 cup thickened cream
- ¼ cup grated or shredded parmesan cheese
- 2 spring/green onions, thinly sliced
- 2 tablespoons chopped mixed herbs (parsley, basil, dill, chives etc)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
make the pastry
- Place flours and butter in a food processor. Process into fine crumbs. Add egg yolk and water; process until dough comes together. Knead gently, shape into a disc, wrap, and chill for 30 minutes.
blind bake the crust
- Preheat oven to 200°C (180°C fan). Roll pastry out on a lightly floured surface to about 3mm in thickness. Line a 24cm (base measurement) loose-bottom fluted tart tin with the pastry. Use a small sharp knife (or a rolling pin) to trim the edges. Prick the base all over with a fork. Place in the freezer for 15 minutes to rest.
- Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights and bake for further 10 minutes or until light golden. Remove from oven and allow to cool completely. Reduce oven temperature to 180°C (160℃ fan forced).
SPINACH FILLING & BAKING
- Crumble the feta over the base of the cooled pastry base. Squeeze the excess liquid from the spinach and place into a bowl. Add the remaining ingredients and whisk to combine. Season well to taste. Pour the mixture over the feta. Sprinkle the top with cracked black pepper.
- Place the tart tin onto a baking tray. Bake in the oven for 35-40 minutes or until or until the centre of the quiche is just set. Remove and allow to cool for 10 minutes before slicing into wedges to serve. Serve hot, warm or cold with your choice of sides.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Pastry: For best results, keep ingredients and dough cold. If making by hand, use the rubbing-in method.
- Spinach: Thoroughly squeezing the spinach is crucial to prevent a watery filling.
- Make Ahead: The pastry disc or blind-baked crust can be prepared a day ahead. The fully baked quiche keeps for 4-5 days in the fridge.
- Serving: Enjoy warm, at room temperature, or cold. Reheat slices in a moderate oven to re-crisp the pastry.
- To Make the Pastry by Hand:
Making pastry by hand is straightforward. Mix the flours in a bowl. Add very cold, cubed butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Make a well, add the egg yolk and water, and mix with a flat-bladed knife. Once lumpy, use your hands to bring it together. Turn out, knead gently until smooth, shape into a disc, wrap, and chill for 30 minutes. Then continue from Step 2 (blind-baking the crust) as directed.
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