Feta and Spinach Quiche

October 29, 2011

I was inspired last night to bake a quiche that had many flavors familiar with Mediterranean and Greek cooking.  Quiche are so incredibly versatile. Anyone can easily create their own.  The pie crust, eggs and milk are all necessary, the rest can be up to you.  Here is what my creativity blossomed into last night.  It was so good, I even had a slice for breakfast!


1 ready made pie crust (I only use Pillsbury.)
6 large eggs
1/2 cup of milk
2/3 cup of feta cheese with Mediterranean herbs (I use the Trader Joes variety.)
2/3 cup shredded Mozzarella cheese
2 tablespoons fresh basil
1/4 cup diced kalamata olives
1 1/2 cups frozen chopped spinach
1 medium tomato-diced
1 tablespoon spicy brown mustard (I used Guldens.)
1/4 teaspoon black pepper
Salt to taste


Preheat oven to 350 degrees F.

Measure out a cup and a half of frozen spinach and defrost it in the microwave.  Once defrosted,  in the palm of your hand take small amounts of the spinach and squeeze out all the excess water.  This is necessary to prevent a watery quiche.

Line a pie plate with your pie crust.

In a medium size mixing bowl, whisk together the eggs and the milk.  Next add the spinach, cheeses, tomatoes, olives, basil and mustard.  Whisk until all are well incorporated and then pour into the pie crust.

Bake at 350 degrees for approximately 40 minutes, until quiche begins to brown slightly and an inserted toothpick comes out clean.

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Photo Credit:  Tilly’s Nest


Author/Blogger/Freelancer-Sharing adventures with backyard chickens, beekeeping, gardening, crafting, cooking and more.



7 thoughts on “Feta and Spinach Quiche”

  1. We make Frittatas. Basically a quiche w/ out the crust. Saves one step and helps save a few calories and cholesterol points too.

    And depending on what you have in the fridge, it can be a great way to clean out things.

  2. That looks delicious 🙂 I make a similar feta/spinach quiche, but this recipe sounds awesome with the olives/tomatoes… I'm going to give it a try! I stopped making my own pie crust the first time I tried Pillsbury's ready-made crust–very good and soooo much easier!!

  3. Love quiche. Looks delicious! Thank you for the recipe.
    Flock Mistress, we make frittatas every weekend. Tomorrow mine will include leftovers from tonight's supper. Onions, mushrooms, steak and I'm going to add spinach to it.

  4. Oh, Deb, it's a day for quiche here in New England, hop on over to the store, then pop it in the oven and have a nice hot cup of cider.

    You are welcome Linda, I do love a good frittata as well, (kids love the crust, who doesn't). That sounds delicious. Would love the recipe!


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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.