Spinach and Feta Quiche

Ready for a quiche that’ll make your taste buds do a happy dance? This spinach and feta quiche isn’t just another egg dish – it’s that perfect balance of creamy, tangy, and savory that’ll have everyone asking for seconds. The paprika-kissed pastry takes it from good to unforgettable.

What makes this quiche special is how the salty feta cubes melt into pockets of goodness throughout the creamy filling, while the spinach adds both color and a subtle earthiness. The homemade pastry with its hint of paprika creates a gorgeous foundation that’s worth every minute of prep. Trust me, this is the kind of dish that’ll make people think you spent all day in the kitchen (while we keep the 20-minute prep time our little secret).

Ingredients

For the pastry:

• 125g unsalted butter, cold and cubed, plus extra for the tin
• 250g plain flour, plus extra to dust
• ¼ tsp sweet paprika
• ¼ tsp ground white pepper
• Pinch of salt
• 3 tbsp cold water

For the filling:

• 15g unsalted butter
• 500g spinach
• 200g feta, cut into 1cm cubes
• 2 eggs, beaten
• 200g soured cream
• 100g double cream
• 2 tbsp cornflour
• 50g parmesan
• ½ tsp sweet paprika
• Pinch of white pepper
• Pinch of salt

Steps

1. Preheat your oven to 200°C/180°C fan/gas 6. Prepare a 26cm fluted tart tin by thoroughly buttering the inside, then lightly dusting with flour to prevent sticking. For the pastry, combine the 125g cold cubed butter, 250g flour, ¼ tsp sweet paprika, ¼ tsp white pepper, and a pinch of salt in a large bowl. Using your fingertips (not palms, which are warmer), rub the butter into the flour until the mixture resembles fine breadcrumbs – you shouldn’t see any large butter pieces. Add 3 tbsp cold water and stir with a knife until the mixture begins to come together, then use your hands to form a disc. The dough should hold together but not feel sticky. Wrap in cling film and chill for 30 minutes – this relaxes the gluten and firms up the butter for a flakier crust.
2. While the pastry chills, prepare the filling. Heat 15g butter in a large frying pan until it’s foaming but not browning. Add the 500g spinach (you may need to do this in batches if your pan isn’t large enough) and gently fry for 1-2 minutes until completely wilted. The spinach should turn bright green and collapse down significantly. Using a colander or sieve, thoroughly squeeze out any excess liquid – this is crucial to prevent a soggy quiche. Transfer to a large plate and spread out to cool slightly. Once cooled to room temperature, mix in the 200g feta cubes. In a separate jug, whisk together the 2 beaten eggs, 200g soured cream, 100g double cream, 2 tbsp cornflour (this helps stabilize the filling), 50g parmesan, and ½ tsp sweet paprika with a pinch of white pepper and salt until smooth and well combined.
3. On a lightly floured work surface, roll the chilled pastry into a large circle approximately 3-4mm thick (the thickness of a £1 coin). To prevent the pastry from sticking, rotate it frequently and add a little more flour if needed. Carefully lift the pastry using your rolling pin and drape it over the prepared tin. Gently press it into the flutes of the tin, leaving any overhang (this prevents shrinkage). Prick the base several times with a fork to prevent air bubbles. Cut a large disc of baking parchment – make sure it’s big enough to cover the edges of the pastry – and place it over the pastry. Fill with baking beans (or dried rice/lentils) to weigh it down. Blind bake for 15 minutes, then remove the parchment and beans and bake for a further 7-10 minutes until the bottom is evenly cooked and looks dry. The pastry should be pale golden, not brown. Trim off any overhanging pastry with a serrated knife for a clean edge. Reduce the oven temperature to 180°C/160°C fan/gas 4.
4. Spread the cooled spinach and feta mixture evenly over the base of the pastry case. Pour the egg filling over the top, ensuring it’s distributed evenly – you may want to use a fork to gently press the spinach down so the filling can settle around it. Bake in the center of the oven for 40 minutes until the filling is set and golden on top. To test doneness, gently shake the tin – the center should be just set with a slight wobble (it will continue to firm up as it cools). If the edges are browning too quickly, cover them loosely with foil. Remove from the oven and allow to cool slightly in the tin for 10-15 minutes before removing – this allows the filling to set properly. Cut into slices and serve either warm or cold. The quiche will keep well in the refrigerator for up to three days when stored in an airtight container.

Smart Swaps

• Use Greek yogurt instead of soured cream (in a 1:1 ratio) for a protein boost with the same tangy flavor
• Swap wholemeal flour for half the plain flour to add fiber and nutty flavor
• Try goat cheese instead of feta for a different tangy dimension
• Use frozen spinach (about 250g, thawed and squeezed dry) when fresh isn’t available

Make It Diabetes-Friendly

• Replace the regular pastry with a nut-based crust using 200g ground almonds mixed with 1 egg and 2 tbsp olive oil (reduces carbs by approximately 15g per serving)
• Use a combination of 100g soured cream and 100g Greek yogurt instead of all soured cream to lower the carb content
• Add extra vegetables like 100g diced red peppers for more fiber and nutrients without adding carbs
• Serve with a side salad dressed with olive oil and vinegar rather than bread to keep the overall meal lower in carbohydrates

Pro Tips

• Chill your pastry tools (bowl, butter, even flour) for 15 minutes before starting for the flakiest result
• When squeezing water from spinach, save the nutrient-rich liquid for adding to soups or smoothies
• For a perfectly clean slice, use a sharp knife dipped in hot water between cuts
• The quiche freezes beautifully – wrap individual slices and reheat from frozen at 160°C/140°C fan for 20-25 minutes