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Mediterranean Spinach Feta Quiche Recipe
Ash Tyrrell

Mediterranean Spinach Feta Quiche Recipe

I still remember the first time I pulled this quiche out of the oven and watched the feta go golden at the edges. I knew right then that breakfast was never going back to boring eggs and toast. This dish takes everything I love about Mediterranean flavors: briny olives, sweet cherry tomatoes, and salty feta and folds them into a fluffy, protein-packed bake
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Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 10 large eggs – room temperature eggs whisk up fluffier but chilled ones work fine too
  • 1 tablespoon Italian seasoning – adds herby depth without needing a spice cabinet full of individual herbs
  • 1 tablespoon garlic powder – gives a mellow even garlic flavor throughout the eggs
  • 1 tablespoon onion powder – rounds out the savory base without overpowering the veggies
  • 1 cup red onion finely diced – dice it small so it cooks through and doesn't overwhelm each bite
  • ½ cup Kalamata olives sliced – buy them pre-sliced to save time, or slice pitted ones yourself
  • 2 cups frozen spinach thawed and drained – frozen works better here because fresh spinach releases too much water and can make the quiche soggy
  • ½ pint cherry tomatoes halved – grape tomatoes are a great swap if that's what you have on hand
  • ½ cup feta cheese crumbled – grate or crumble it fresh from a block for the best texture and flavor, since pre-crumbled feta is often drier
  • 1 tablespoon olive oil – extra virgin gives the richest most authentic Mediterranean flavor
  • Salt and pepper – add to taste right before serving since the olives and feta already bring plenty of salt

Method
 

  1. Set your oven to 350°F before you start prepping anything else. This gives it plenty of time to reach the right temperature. A properly heated oven helps the quiche cook evenly from edge to center.
  2. Crack all 10 eggs into a large mixing bowl. Whisk them thoroughly until the yolks and whites are fully blended. A smooth base here means a fluffier, more even quiche later.
  3. Sprinkle in the Italian seasoning, garlic powder, and onion powder. Whisk again so the spices distribute evenly throughout the eggs. Let the bowl sit for a few minutes so the flavors start to meld.
  4. While the eggs rest, dice the red onion, slice the olives, and halve the cherry tomatoes. Make sure the spinach is thawed and well drained so it doesn't add excess moisture. Having everything chopped and ready makes the next step quick and mess-free.
  5. Add the spinach, tomatoes, olives, onion, and feta straight into the egg mixture. Stir well so every ingredient is evenly coated and distributed. This step is where the Mediterranean flavors really start coming together.
  6. Lightly coat your casserole dish or pie pan with olive oil. This keeps the quiche from sticking once it's baked. A quick spray or brush is all you need.
  7. Pour the egg mixture into the prepared dish, spreading it evenly. Bake for 45 to 60 minutes, until the center is firm and no longer jiggly. Baking time will vary slightly depending on how deep your dish is.
  8. Let the quiche rest for a few minutes before slicing into wedges. Season with salt and pepper right before serving. Enjoy it warm, or let it cool for later.

Notes

  • I always drain my spinach really well, since any extra water left behind can make the eggs watery instead of firm.
  • I like using a smaller casserole dish because a larger one spreads the batter thin and dries it out faster.
  • I crumble my feta from a block instead of buying pre-crumbled, since I find it tastes fresher and melts more evenly.
  • I let my quiche rest for five minutes after baking so it firms up and slices cleanly instead of falling apart.
  • I keep a close eye on the center in the last 10 minutes of baking, since ovens vary and I don't want to overbake it.