Puff Pastry Spinach Quiche

This easy puff pastry spinach quiche is flaky, creamy, and packed with flavour! Perfect for breakfast, brunch, or a light dinner, it comes together quickly with simple ingredients like spinach, feta, and eggs. The buttery crust and hint of lemon make it extra delicious. Serve warm with a fresh salad for a satisfying meal!

Ingredients Needed

• 1 sheet frozen puff pastry, thawed
• 2 tbsp extra-virgin olive oil
• 2 shallots, diced
• 3 garlic cloves, minced
• 150g (5 oz) fresh baby spinach (or 300g / 10 oz frozen spinach, thawed and drained)
• 1 tsp fresh lemon juice
• 2 tsp lemon zest (about 1 lemon)
• 6 large eggs
• 240ml (1 cup) milk or half & half
• ½ tsp salt
• ¼ tsp black pepper
• 75g (½ cup) feta cheese, crumbled
• 2 tbsp fresh parsley, chopped (optional)

How To Make Puff Pastry Spinach Quiche

1. Preheat the oven: Preheat to 200°C (400°F) and lightly grease a 23cm (9-inch) pie pan with non-stick cooking spray.
2. Prepare the puff pastry: Place parchment paper on a large cutting board and unfold the thawed pastry. Roll it out slightly to fit the pie pan, elongating one end if needed.
3. Fit the pastry into the pan: Transfer to the prepared pie pan, trim any excess, and use a fork to poke holes in the bottom. Crimp the edges with your fingers or a fork. Place in the fridge to keep cold.
4. Cook the shallots and garlic: Heat olive oil in a large skillet over medium heat. Add diced shallots and cook for about 5 minutes until soft and translucent. Add minced garlic and cook for another minute.
5. Add the spinach and lemon: Stir in the spinach, tossing until wilted (about 2–3 minutes). Remove from heat and mix in lemon juice and lemon zest.
6. Whisk the egg mixture: In a large bowl, whisk together eggs, milk, salt, and black pepper. Set aside.
7. Assemble the quiche: Remove the chilled pastry from the fridge. Spread the spinach mixture evenly over the base, then pour the egg mixture on top. Sprinkle with crumbled feta cheese.
8. Bake the quiche: Place the pie pan on a rimmed baking sheet. Loosely cover with foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes, or until the quiche is set (with a slight jiggle in the centre) and the crust is golden brown.
9. Cool and serve: Let the quiche rest for 10 minutes before slicing. Garnish with chopped parsley, if using. Serve warm with a side salad. Enjoy!

Recipe Tips

• Keep the puff pastry cold: Chilling the pastry before baking helps it stay flaky and crisp. If it gets too warm, pop it in the fridge for 10 minutes before adding the filling.
• Drain the spinach well: If using frozen spinach, squeeze out all excess water to avoid a soggy quiche. Fresh spinach should be cooked until all moisture evaporates.
• Don’t overbake: The quiche should have a slight jiggle in the centre when done. Overbaking makes it dry and rubbery.
• Let it rest before slicing: Allow the quiche to cool for at least 10 minutes. This helps the filling set for clean, even slices.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover quiche cool to room temperature. Then, store it in an airtight container or wrap it tightly in plastic wrap. Keep it in the fridge for up to 4 days.
• Freeze: Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, transfer to the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Place the quiche on a baking sheet and cover it loosely with foil. Bake for 10–15 minutes or until heated through.

Nutrition Facts

Serving Size: 1 slice (1/8 of quiche)

• Calories: 308
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 152mg
• Sodium: 409mg
• Potassium: 255mg
• Total Carbohydrate: 18g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 10g

Try More Puff Pastry Breakfasts:

• Puff Pastry Spinach Pie
• Puff Pastry Raspberry Strudel
• Raspberry Almond Puff Pastry