Mediterranean Spinach and Feta cheese quiche recipe with Greek Yogurt for an easy and quick meal. Elevate the weekday menu with this Greek-style dinner that requires only 5 main ingredients.
One of my go to easy weekday dinner recipes, especially when I have spinach on hand, is today’s spinach feta quiche. The quiche base I usually use is my 3 Ingredients Pie Crust recipe (with olive oil). What I love about it its that even if I forget to buy a quiche crust (which happens often) I have one ready in 10 minutes. The good part is, it does not need pre-baking in the oven. I prepare it while the spinach is sautéing on the stove. Easy, peasy.
INGREDIENTS & SUBSTITUTIONS
- Quiche crust (pastry) – homemade or store-bought for 32 cm/ 12 inch quiche base.
- Spinach – sautéed on the stove top
- Eggs – binds all together
- Greek yogurt – only plain or sour Greek yogurt works here
- Feta cheese – crumbled or a block
- Olive oil – for sautéing spinach on stove
- Pinch of baking soda – for elevating Greek yogurt, optional
How to make Spinach & Feta Quiche
1ST: Combine eggs, feta cheese, Greek Yogurt and a pinch of baking soda. Stir well.
2ND: Prepare spinach by cooking on stove top with olive oil. Drain any excess liquid that is present. Add to Feta-Yogurt mix and stir in well. Pour over quiche pastry base (pierced with fork) and bake. Enjoy!
How to REHEAT quiche?
If you have Microwave use it to reheat, however the base may get a bit soggy in there. I usually reheat this quiche in the oven by turning on high with hot air on for a few minutes. A toaster oven can be used with the same setting as regular oven and hot air to reheat the quiche.
MORE FETA RECIPES
As you may guess, Feta cheese (or white cheese) is a big part of my food preferences. For many reasons – good taste, health, etc. In fact, Bulgaria (which is a country next to Greece on the map) has a long standing tradition of white cheese consumption. Here are a few suggestions from my kitchen:
Mediterranean Spinach & Feta Quiche
Equipment
- 1 quiche base (ceramic), 32 cm/12 inch
- 1 cooking pan,with lid stainless steel
Ingredients
- 1 pack pie crust (homemade/store-bought) for 32 cm/12 inch pie base
- 500 g fresh spinach, cleaned and cut
- 3 eggs, large
- 400 g Greek Yogurt, plain
- 200 g Feta Cheese
- 4 tbsp. olive oil for sautéing spinach
- pinch of baking soda
Instructions
Quiche Base pastry
- If you prepare quiche base at home, follow directions for my 3 Ingredient Pie crust, which is prefect for this recipe. Or use store-bought pastry for a 32 cm/12 inch quiche base.
Quiche
- Wash spinach leaves and cut into thin stripes, sauté on the stove with olive oil for about 10 minutes on medium heat (or until spinach changes color and shrinks).
- In a large mixing bowl add eggs and beat with fork for a minute. Next, add crumbled Feta Cheese, Greek Yogurt and a pinch of baking soda. Mix well to combine. Then, add sautéed spinach and stir again.
- Next, line the quiche base with the pastry and pierce with fork. Place spinach and yogurt filling inside and distribute evenly.
- Bake in preheated oven on 180C/360F until golden on top (approx. 25 min in my oven). Turn hot air ventilation on in the last 15 minutes of cooking.
- Let cool for 10-15 minutes before serving.
Notes
- Always pierce the pastry with fork to avoid a soggy base.
- My recipe for a pie/quiche crust does not need pre-baking.
- I use IKEA’s ceramic pie base 32 cm/12 inch.
Nutrition
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