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Creamy Spinach and Feta Quiche Lorraine Recipe Easy Flaky Crust

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A creamy spinach and salty feta quiche Lorraine with a flaky, buttery crust, perfect for breakfast, brunch, or a light meal. This recipe combines simple ingredients for a rich, comforting dish that is quick and easy to prepare.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 3 to 4 tablespoons cold water
  • 1/4 teaspoon salt
  • 6 cups (about 180g) fresh spinach, washed and roughly chopped
  • 1 cup (150g) feta cheese, crumbled
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Gruyère or Swiss cheese (optional)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg

Instructions

  1. Make the crust: In a large bowl or food processor, combine sifted flour and salt. Add chilled, cubed butter and cut or pulse into flour until mixture resembles coarse crumbs with pea-sized pieces.
  2. Add cold water one tablespoon at a time, mixing gently just until dough starts to come together. Form dough into a ball, flatten into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  3. Prepare the filling: Heat a skillet over medium heat with a splash of olive oil or butter. Sauté minced garlic for 30 seconds until fragrant, then add chopped spinach. Cook until wilted and most moisture evaporates, about 3-4 minutes. Drain excess liquid and let cool.
  4. Preheat oven to 375°F (190°C).
  5. Roll out the chilled dough on a lightly floured surface into a 12-inch (30 cm) circle about 1/8 inch (3mm) thick. Transfer to a 9-inch pie dish, press into corners, trim excess, crimp edges, and prick bottom with a fork.
  6. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5–7 minutes until just golden.
  7. Mix custard: Whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth. Stir in cooked spinach, crumbled feta, and grated Gruyère if using.
  8. Pour filling into pre-baked crust and smooth top gently. Bake for 30–35 minutes or until custard is set but slightly jiggly in center. A knife inserted should come out clean.
  9. Cool quiche for 10–15 minutes before slicing to allow filling to settle.

Notes

Chill dough for at least 30 minutes to ensure a flaky crust. Drain spinach thoroughly to avoid soggy filling. Blind bake crust to prevent sogginess. Cover crust edges with foil if browning too quickly. Bake quiche in lower third of oven for better crust browning. Assemble quiche a day ahead and bake fresh, adding 5 extra minutes to baking time if desired.

Nutrition

Keywords: quiche, spinach, feta, quiche Lorraine, flaky crust, brunch, easy recipe, savory pie

Find it online: https://blairrecipes.com/creamy-spinach-and-feta-quiche-lorraine-recipe-easy-flaky-crust/