Puff Pastry Quiche with Spinach and Feta

This easy puff pastry quiche is filled with spinach, feta, shallots, and a bright hint of lemon, all baked in a flaky, buttery crust. It's an easy shortcut quiche that works just as well for brunch as it does for a light vegetarian dinner.

This easy puff pastry quiche combines a flaky, buttery crust with spinach, feta, shallots, and a bright hint of lemon. I cook the spinach before adding it to the custard so excess moisture doesn't make the pastry soggy, and keep the puff pastry chilled until the quiche is ready to bake so the layers stay crisp and flaky.

If you love quiche, don't miss my easy spinach mushroom quiche!

Jump to:

• 🥚 Ingredient Notes
• 🔪 How to Make Puff Pastry Quiche
• 👩🏼‍🍳 Expert Tips for a Perfect Quiche
• Storage & Reheating
• 📝 Variations & Substitutions
• 🍽 More Egg Recipes
• Puff Pastry Quiche Recipe

🥚 Ingredient Notes

• Frozen puff pastry - It's one of the best ingredients! Use one thawed sheet, but keep it cold. If it gets soft while you're fitting it into the pan, refrigerate it again before filling.
• Spinach: Fresh baby spinach works well because it wilts quickly. Cook it until wilted and excess moisture has evaporated.
• Feta: Adds salty, tangy flavor, so it pairs especially well with the lemon and spinach.
• Milk or half-and-half: Half-and-half gives you a somewhat richer custard; milk keeps it lighter.
• Lemon: Adds a pop of brightness.

🔪 How to Make Puff Pastry Quiche

*See recipe card below for a printable version

Preheat oven to 400 degrees F. and lightly grease a 9" pie pan with non-stick cooking spray. Place a piece of parchment paper onto a large cutting board and carefully unfold thawed pastry.

Transfer to prepared pan and trim pastry to fit pan. Use a fork to poke several holes on the bottom of pastry. Use the same fork or your fingers to crimp pastry edges. Place in refrigerator to keep cold.

Heat oil in a large skillet over medium heat. When oil is hot, add diced shallots and cook, stirring occasionally, until tender and translucent, around 5 minutes. Add garlic and cook for an additional minute.

Add spinach and cook, tossing continuously, until wilted, about 2-3 minutes. Stir in lemon juice, lemon zest, and remove from heat.

In a large bowl, whisk eggs, milk, salt, and pepper. Set aside.

Pull prepared puff pastry from the fridge and transfer spinach mixture into pastry shell. Pour egg mixture on top, then sprinkle with crumbled feta cheese.

Place pie pan on a rimmed baking sheet. Loosely cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 20-25 minutes, until the quiche is set and the crust is golden brown.

Let the quiche rest for 10 minutes before serving. Garnish with chopped parsley (if using).

👩🏼‍🍳 Expert Tips for a Perfect Quiche

• Keep the pastry cold. Puff pastry depends on distinct layers of dough and fat to puff properly, so refrigerate the prepared crust while you make the filling.
• Remove excess moisture from the spinach. Wet spinach is one of the easiest ways to soften the bottom crust.
• Whisk the eggs only until combined. Over-whisking can create a spongy texture.
• No blind baking needed. There's no need to blind bake the puff pastry for this recipe. The quiche bakes at a high enough temperature for the pastry to cook through while the filling sets, which keeps the method simple.
• Don't overbake. Bake until the quiche has set edges and a slight jiggle in the center. If you're using a thermometer, the USDA recommends a temperature of 160°F in the center.
• Rest for 10 minutes. It allows the custard to set and gives cleaner slices.

Storage & Reheating

• Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
• How to freeze: After quiche is completely cooled, wrap each slice individually in aluminum foil and then place the slices in a freezer-safe bag. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
• How to reheat quiche: You can microwave your quiche, but I recommend reheating it in the oven in order to get the optimal flaky texture. See my post on how to reheat quiche for the best methods and detailed instructions.

📝 Variations & Substitutions

• Frozen spinach: You can substitute frozen spinach, but use a smaller amount; thaw completely and squeeze it very dry before adding.
• Mini-quiche recipe: Preheat oven to 350 degrees F. and spray two muffin tins with cooking spray. Roll out pastry to about ¼" thickness. Cut into 12 even squares and press each piece into muffin tins and place in fridge to chill. Follow remaining quiche recipe instructions and bake for 20-25 minutes, until pastry is golden brown and eggs are set.

🍽 More Egg Recipes

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