You'll love this yummy breakfast recipe combining the ease of making a quiche with the fluffy and crispy texture of a souffle. Packed with flavorful cheeses and vitamin rich healthy spinach. Serve fresh baked for breakfast or brunch or make ahead and reheat for easy breakfast on the go.
Do real men eat quiche?
In short, yes. Real men do eat quiche because real men eat anything that is loving made for them. 😉
All joking aside, this fluffy spinach and feta quiche souffle is special though. It isn’t one of those watery, mediocre quiches. By whipping and folding in eggs whites, this quiche has a souffle-like texture that is light, fluffy and crispy.
A quiche that’s similar to a souffle, without all the work.
Sound like a win-win? It is! You will fall in love with this souffle-like quiche that’s bursting with flavor in every bite. It’s the best of both worlds with the light and fluffiness like a souffle but all the easy steps like your traditional quiche. The tip to making this unique and delicious quiche is by whipping the egg whites. This technique results in a light and crispy top layer for one of the most unique aspects of this recipe. You will also whip the heavy cream to add even more air. Carefully combine the two and voila! You’ll get a nice airy quiche.
There’s not a lot to throwing this quiche together other than the whipping of eggs. So I recommend using a hand or stand mixer to whip those, unless you’re looking to give your arms some exercise!
You can make your own crust, but I always buy the rolled up kind at the store. These often come in packs of two so you can save one or make two quiches if you have a lot of people to feed! You can also freeze the leftover crust if you don’t have a use for it right away.
Do you need to pre-bake the crust?
When you have a pure liquid filling in a pie, it’s important that the crust won’t easily take on moisture. With quiche, the filling is completely liquidized which means that an unbaked pie crust will get soggy and not cook well. Pre-baking the crust or using a pre-baked crust will help ensure that the crust won’t get soggy. It’s also important that you don’t pour the quiche mixture into the crust unless you’re putting it straight into the oven. You don’t want the liquid sitting in the crust for a long period of time because this could cause a bit of sogginess as well.
I usually use store-bought pie crust — Pillsbury and I always get compliments on it, he he. Our little secret.
This quiche is kid-friendly!
This is one of those dishes that’s simple and where you really can’t taste the veggies. So if your kids don’t mind a little green in their food, then your entire family will fall in love with this spinach and feta quiche. As the mom, I love that I’m getting my kids to eat healthier ingredients without feeling like I’m force-feeding them. Usually my kids are pretty good but, there are still the struggles. Color is a hurdle, so try adding a little less spinach if your kids are picky about color.
Ingredients You’ll Need to Make this Spinach Feta Quiche Souffle
Only 7 ingredients are needed to make this simple dish!
Here’s everything you need: pie crust, frozen chopped spinach, crumbled feta cheese, eggs, heavy whipping cream, Parmesan cheese and salt.
Simple! Yet you’ll love the flavor and texture.
Can other ingredients be added to this quiche?
You bet they can! I love the flavor combination of spinach and feta. However, if desired, you can mix any of your favorite quiche ingredients together to customize this recipe to your preferences. Some optional add-ins include grape tomatoes, mushrooms, walnuts or more cheese.
This fluffy spinach and feta quiche is healthy as is, but be aware that cooking time might change as well as nutritional content with adjustments of the ingredients.
Perfect for overnight guests.
This is easy to whip up and feeds a small crowd. Guests always love when I make this! It vanishes quickly. I guarantee your family and friends will love this recipe just as much as mine did!
This quiche souffle is best enjoyed fresh out of the oven but you can make this ahead if you don’t want to be cooking in the morning. To make ahead, it is best to go ahead and bake this the night before, refrigerate it loosely covered with foil, then reheat in the morning. Keep covered loosely with foil and reheat at 300˚for 15-18 minutes or until center is hot.
Need a pie pan?
I prefer using a glass pie pan because you can see how things are coming along as it cooks, but any oven-safe pie pan will do.
Need one? Shop pie pans on Amazon
Want more breakfast or brunch ideas?
Spinach and Feta Quiche Souffle
- 6 large eggs
- 1 pie crust or make your own, fancy people
- 16 oz frozen chopped spinach
- 5 oz crumbled feta cheese
- ¼ cup shredded Parmesan cheese
- ¼ cup whipping cream
- 1 tsp salt
- Press pie crust into pie pan. Pinch edges to form a fluted edge. (watch how to video)
- Thaw and squeeze spinach to remove liquid. Spread out evenly on top of the pie crust.
- Layer in crumbled feta cheese and Parmesan cheese.
- Separate egg whites into a large bowl. Reserve egg yolks in a separate, smaller bowl. Beat egg whites until peaks form.
- Add whipping cream and salt to the bowl of egg yolks and beat together until frothy.
- Next, add the egg yolk mixture to the whipped egg whites and gently fold together. Try to preserve the fluffy texture. Pour egg mixture into crust, over spinach and cheeses. Spread out evenly over top.
- Cover with foil and bake at 350˚ for 30 mins.
- Uncover and bake another 10-15 minutes or until the middle is set and firm to touch.