Spinach and Feta Quiche with Pesto

This spinach and feta quiche is swirled with pesto and sure to delight friends and family. It’s fancy enough for a brunch but simple enough for breakfast with your crew! 

Spinach and Feta Quiche with Pesto

So remember the gorgeous quiche I made a few months ago?

I one-upped myself this time.

I didn’t mean to… but after falling head over feet with my clean-out-the-fridge pesto I couldn’t help but dedicate a flaky, fluffy quiche to it.

So now this blog officially has 6 quiche recipes. Or maybe it’s 7? Who knows anymore. Hopefully you love them as much as I do because, darlings, this one is goooooood!

This time around I made mine with a homemade asparagus pesto. It’s delightful!

Don’t fret though! You can 100% use regular pesto. Either store bought or homemade will work great.

I won’t tell. I will probably put a sign on your back when you aren’t looking though.

I kid, I kid. But seriously, the pesto. Do it.

Spinach and Feta Quiche with Pesto

Spinach and Feta Quiche with Asparagus Pesto Swirl
4.67 from 6 votes
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Spinach and Feta Quiche with Pesto

This spinach and feta quiche is swirled with pesto and sure to delight friends and family. It’s fancy enough for a brunch but simple enough for breakfast! 

Yields 4 mini quiche or one standard quiche with 6-8 slices.

Course Breakfast
Cuisine American
Keyword Spinach and Feta Quiche
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 servings
Calories 436 kcal
Author Jenn Laughlin – Peas and Crayons

Ingredients

  • 4 large eggs
  • 2-4 TBSP asparagus pesto (or favorite pesto)
  • 9 oz frozen chopped spinach (or fresh sauteed spinach)
  • 1/4-1/2 onion (approx. 1 cup chopped)
  • 2/3 cup half and half or light/heavy cream
  • 1/3 cup crumbled feta cheese
  • salt and pepper to taste
  • splash some extra color onto this dish by topping it with fresh tomatoes!

uber easy crust:

Instructions

  1. Preheat oven to 350 degrees F.
  2. First make your asparagus pesto. It’s super easy and can be whipped up in minutes! [click here for instructions + recipe] or grab your favorite pesto, both will be fabulous!
  3. To make the crust, first mix the flour and salt with fork. In a separate bowl, beat the oil and water with a whisk or fork to thicken.
  4. Pour into flour and mix gently with a fork. [just til mixed, don’t overwork it]
  5. Divide dough into 4 equal parts and press each flat on a solid surface. You’ll want to press the dough super thin so it comes out flaky and magical.
  6. Then press each doughy disc into 4 mini tart pans and season each with a little freshly ground black pepper.
  7. Making one big quiche instead? Press the dough into a 9-10 inch pie dish.
  8. If you're using frozen spinach, defrost in the microwave or pop the pouch in boiling water to heat. Place into a clean dish towel or stack of paper towels and squeeze out moisture to dry the spinach.

  9. Use half the spinach for the quiche and the other half for a bowl of spinach dip or cram the entire package of spinach into this quiche! The choice is yours!

  10. Next saute the onion in a teeny bit of oil, adding the garlic towards the very end to prevent burning.
  11. Season with a little salt, pepper, and even a little garlic powder for added flavor.
  12. Beat the eggs until the yolks and whites are incorporated and add your half and half.
  13. Add a little salt and pepper to taste.
  14. Top the crust with minced garlic, veggies, and feta and pour in egg mixture.
  15. Bake at 350F for 30-35 minutes.
  16. About 10-15 minutes into the cooking process, swirl in your pesto to the semi-solidified quiche. If you rather bake and forget about it, plop it in before baking!
  17. Crumble a little feta on top and serve. If you’re feeling feisty, sprinkle with red pepper flakes for an early morning pick-me-up… aka a kick in the tastebuds!
  18. Store leftovers in the fridge and reheat via toaster oven or conventional oven at 350 for 15-20 minutes, They also microwave fabulously if needed. And freezer friendly? Of freaking course! Now get your butt in the kitchen!

Recipe Notes

Gluten-free? Make a potato crust instead! Simply grab a cheese grater and coarsely shred one or two raw baking potatoes. Leave the skin on for extra vitamins! Next use a handful of paper towels to press out any extra moisture from the potatoes and add 1/2 teaspoon of salt to season. Mix thoroughly and press into a oil-spritzed pie dish to make a crust. Woot!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Spinach and Feta Quiche with Pesto
Amount Per Serving
Calories 436 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Cholesterol 190mg63%
Sodium 628mg27%
Potassium 377mg11%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 2g2%
Protein 14g28%
Vitamin A 8064IU161%
Vitamin C 4mg5%
Calcium 228mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these tasty Spinach and Feta Quiche with Pesto Swirl, let me know! 

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!

crazy for quiche?

more breakfast favorites:

Get your fiesta on with a plate of healthy Breakfast Tostadas inspired by my favorite Huevos Rancheros recipe!

Or keep things simple with a slice of avocado toast topped with homemade salsa. Delicious!

Fancy a bit of baking? White up a batch of small-batch Pumpkin Banana Muffins and get ready to swoon! The batch can easily be doubled and frozen for crazy weekday mornings too. Score!

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Comments

  • Oscar S

    3 stars
    Quite soupy, not enough dough to cover pie pan, but good flavour. would use more eggs and squeeze out moisture in the spinach with a cloth stainer first if I made again

    • Oh no the spinach! Yes that is 100% where the moisture came from. For some reason I assumed everyone was used to squeezing frozen spinach dry before using it and didn’t include it in the instructions when I wrote this recipe so long ago. A rookie mistake of mine for sure – you for sure want to squeeze it dry for all recipes. I’ll update the post to reflect this – appreciate the feedback Oscar and hope you get to give this recipe another chance! xo

  • Cindy

    5 stars
    I want to make these for brunch this weekend but I don’t have mini tart pans. is there anything else that would work, like ramekins?

    • You can use a pie tin/dish to make one large quiche and it works marvelously! I’d have to test out the ramekins first hand to check for dimensions and to make sure they don’t stick so I’ll keep you posted when I try those out! xo

  • Lisalia

    5 stars
    This was just so delicious! I’m always looking for healthy and protein-rich meals. New favorite.

    • So glad you enjoyed it Lisalia. Thanks!

  • Melyssa

    Hello! This sounds super yummy, but…Where does the leftover spinach dip fit in? I’m sorry, I am not a very experienced cook, and came here from your page of ideas of what to do with leftover spinach dip, as I have so much to use up…And eggs for some reason I have a lot of eggs, so this sounded perfect and again really yummy. I just found your website, and really look forward to exploring it ^_^

    • Hi Melyssa! I’m so excited you’re here! So if you have leftover spinach dip what you’ll do here as a fun twist/shortcut is use the spinach dip in place of the spinach and cream in this recipe. For easy mixing give it a little time to thaw from the fridge and then whisk it in with the eggs, sautéed onion, salt and pepper. Approx. 3/4 cup should be the perfect amount to use here as the replacement.

  • Well then I’m in luck! =) Phew!

  • Kelsey Hunter

    Yum! Love the sound of the asparagus pesto and that olive oil crust!

  • Meghan

    5 stars
    my favorite!

  • Lindsay Lewis

    I don’t make quiche nearly enough not do i use aspargus enough. I always just roast it and am never creative…i need to work at that

  • TheMrsatSuccessAlongtheWeigh

    I can’t stop laughing. I lurve me some quiche as well.

  • Yum yum yum! Love all the ingredients here. I need to get myself those little quiche dishes…

  • Ummmm this looks OH SO DELICIOUS! Well done indeed Jenn 🙂

  • Asparagus, feta and Spinach? SOLD!!!!!

  • How cute are these? I’m on a huge feta kick right now… So good!

  • I have recently become obsessed with making quiche’s since they are so ridiculously healthy and tasty – can’t wait to try this!

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