Spinach and feta quiche is one of those recipes that quietly earns its place on the table.

Simple ingredients, familiar flavors, and a result that feels comforting without being heavy.

It’s not traditional Greek cuisine, but it carries strong Mediterranean DNA, olive oil, greens, good cheese, and honest cooking.
This quiche is ideal for everyday meals, light dinners, brunch, or even next-day leftovers that taste just as good cold. The filling stays creamy, the spinach keeps it fresh, and the feta brings that unmistakable salty bite that makes every forkful interesting.
What I love most about this dish is its versatility. Serve it with a simple green salad, a spoon of Greek yogurt on the side, or enjoy it on its own with a cup of coffee. It works equally well as a family meal or something you’d proudly put on the table for guests.

Why it works
Spinach and feta are a natural pairing.

The spinach adds moisture and freshness, while the feta cuts through the richness with its tangy character. Baked inside a buttery crust, everything comes together in a balanced, satisfying way.

When to serve it
This quiche fits effortlessly into real life. It’s perfect for meal prep, casual lunches, light dinners, picnics, or brunch tables. One bake, many uses.
Simple food, done properly. That’s always the goal in MyGreekitchen.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 ¼ cups all-purpose flour

½ tsp salt

½ cup cold unsalted butter, cubed

3-4 tbsp ice water

OR

Pie crust

3 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

3 cups fresh spinach leaves

½ cup crumbled feta cheese

1 cup shredded Greek kaseri cheese or any cheese of your choice

4 large eggs

1 cup full fat Greek yogurt, such as fage

Salt and pepper, to taste

A pinch of nutmeg (optional)

Directions

Preheat oven to 190°C.

In a bowl, mix the flour and salt.

Cut in the cold butter until it resembles coarse crumbs.

Add ice water gradually, 1 tbsp at a time, until the dough begins to hold together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

Roll out the dough on a floured surface to fit a 9-inch pie dish.

Press it into the dish, trim the edges, and prick the bottom with a fork.

Bake the crust for 10-12 minutes until lightly golden. Remove from oven and let cool.

Heat olive oil in a skillet over medium heat.

Sauté the onion and garlic until softened, about 3 minutes.

Add spinach and cook until wilted. Remove from heat and let cool slightly.

In a bowl, whisk together eggs, yogurt , salt, pepper, and nutmeg.

Spread the sautéed spinach mixture evenly over the baked crust.

Sprinkle the crumbled feta and shredded Gruyère over the spinach.

Pour the egg mixture over the filling.

Bake the quiche for 30-35 minutes, or until the filling is set and the top is golden.

Let it cool for a few minutes before slicing.

Enjoy your Spinach and Feta Quiche Lorraine!