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Puff Pastry Quiche with Spinach and Feta Recipe

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4.3 from 10 reviews

This Puff Pastry Quiche recipe is a delicious and elegant dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky puff pastry crust filled with sautéed spinach, fresh shallots, garlic, and tangy feta cheese, bound together by a creamy egg and milk custard, it combines fresh lemon zest and juice for a bright flavor twist. Easy to prepare and bake, this quiche offers a flavorful and visually stunning meal that serves up to eight people.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 1 sheet frozen puff pastry, thawed
  • Non-stick cooking spray for greasing pan

Filling

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, diced
  • 3 garlic cloves, minced
  • 5 ounces fresh baby spinach (or 10 ounces frozen spinach, thawed and drained)
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons lemon zest (about 1 lemon)
  • 6 large eggs
  • 1 cup milk or half & half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 400°F (200°C) and lightly grease a 9-inch pie pan with non-stick cooking spray to prevent sticking.
  2. Prepare the puff pastry crust: Place a sheet of parchment paper on a cutting board and carefully unfold the thawed puff pastry. Use a rolling pin to slightly smooth and elongate the pastry to fit your 9-inch pie pan, trimming any excess. Transfer the pastry to the prepared pan, prick the bottom with a fork to prevent bubbling, and crimp the edges for a neat finish. Chill the crust in the refrigerator to keep it cold.
  3. Sauté shallots and garlic: Heat the olive oil in a large skillet over medium heat. Add diced shallots and cook, stirring occasionally, until they are tender and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  4. Cook the spinach: Add the fresh or thawed spinach to the skillet and cook while tossing continuously until wilted, about 2-3 minutes. Stir in the fresh lemon juice and lemon zest, then remove the pan from the heat.
  5. Mix the custard: In a large bowl, whisk together the eggs, milk or half & half, salt, and black pepper until fully combined and slightly frothy.
  6. Assemble the quiche: Remove the puff pastry crust from the refrigerator and transfer the spinach mixture evenly into the pastry shell. Pour the egg custard evenly over the spinach mixture. Sprinkle the crumbled feta cheese evenly on top of the custard.
  7. Bake the quiche: Place the pie pan on a rimmed baking sheet to catch any drips. Cover the quiche loosely with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 20 minutes, or until the quiche is set with just a slight jiggle in the center and the crust is golden brown.
  8. Rest and serve: Allow the quiche to rest for 10 minutes out of the oven before slicing. Garnish with chopped fresh parsley if desired. Serve warm as a satisfying breakfast, brunch, or main course accompanied by a side salad.

Notes

  • For easier handling, thaw puff pastry just until pliable but still cold for best results.
  • You can substitute half & half for milk for a richer custard.
  • If using frozen spinach, be sure to thaw and squeeze out all excess liquid to avoid a soggy crust.
  • Covering with foil during the first half of baking prevents the puff pastry edges from burning prematurely.
  • The quiche has a slight jiggle when done—this ensures it remains creamy inside without overcooking.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Brunch, Main Course
  • Method: Baking
  • Cuisine: French-inspired, American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/puff-pastry-quiche-with-spinach-and-feta-recipe/