Instructions
- Prep and blind bake the crust. Preheat oven to 375°F (190°C). Roll out your pie crust and press it into a 9-inch tart pan. Trim excess, leaving a ½-inch overhang. Fold under and crimp edges. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove parchment and weights, brush with beaten egg white, and bake 5 more minutes until lightly golden. Set aside and reduce oven to 325°F (165°C).
- Prepare the spinach (critical step!). If using fresh spinach: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add spinach in batches, wilting each batch before adding more, about 5 minutes total. If using frozen: Thaw completely, then place in a clean kitchen towel. Twist and squeeze hard to remove every drop of water — this is crucial to prevent a watery quiche. Transfer spinach to a cutting board and roughly chop.
- Sauté the aromatics. In the same skillet, add minced garlic and diced shallot. Cook over medium heat until fragrant and softened, about 2 minutes. Add the chopped spinach and cook for 1 minute more to drive off any remaining moisture. Season with salt and pepper. Transfer to a bowl and let cool slightly.
- Make the custard. In a large bowl, whisk the eggs until smooth. Add heavy cream, whole milk, nutmeg, salt, pepper, and oregano. Whisk until completely combined and smooth — no streaks of egg should remain.
- Assemble the quiche. Spread the spinach mixture evenly over the bottom of the blind-baked crust. Scatter crumbled feta and half of the grated Parmesan over the spinach. Pour the custard mixture slowly and evenly over the filling. Sprinkle the remaining Parmesan and fresh dill over the top.
- Bake to perfection. Place on a baking sheet and bake at 325°F for 35-40 minutes. The quiche is done when the edges are set but the center still has a very slight jiggle when gently shaken. The top should be golden brown with lightly browned cheese.
- Rest before serving. Let the quiche cool on a wire rack for at least 15 minutes before slicing. This allows the custard to fully set. Serve warm or at room temperature. Garnish with extra fresh dill if desired.
Chef's Tips for Success
- The squeeze-dry technique is non-negotiable — excess water from spinach is the #1 cause of watery quiche. Squeeze harder than you think necessary.
- Fresh vs. frozen spinach — both work perfectly. Frozen is often more convenient and already washed. See our complete fresh vs. frozen spinach guide.
- Use good-quality feta — block feta in brine is far superior to pre-crumbled. Pat dry before crumbling.
- Don't skip the nutmeg — it adds warmth and depth that complements spinach beautifully.
- Room temperature eggs blend more easily into the custard. Take them out 30 minutes before mixing.
Recipe Variations
- Add sun-dried tomatoes: Chop ⅓ cup oil-packed sun-dried tomatoes and scatter over spinach.
- Swap the cheese: Try goat cheese (chèvre) or ricotta instead of feta for a milder flavor.
- Add pine nuts: Toast 2 tablespoons pine nuts and sprinkle over before baking for crunch.
- Mediterranean style: Add ¼ cup chopped Kalamata olives and 1 teaspoon lemon zest.
- Make it vegan: See our vegan quiche guide for dairy and egg substitutes.
Storage & Reheating
Refrigerate: Cover tightly and store up to 4 days. The spinach flavor actually deepens overnight.
Freeze: Wrap cooled quiche in plastic wrap, then foil. Freeze up to 3 months.
Reheat: From fridge: 350°F for 15 minutes. From frozen: 325°F for 35-40 minutes, covered with foil.