Southern Mom Loves: Spinach Feta Mozzarella Quiche {Recipe}

Spinach Feta Mozzarella Quiche {Recipe}

Saturday, May 30, 2015

This is another one of my favorites that my mother used to make, or something like this, and it makes the perfect brunch or lunch dish, as well as a meat-free dinner. She never measured anything, so when I went out on my own, I received loose directions about cooking times, and developed this version by trial and error.

This quiche is crumbly, and stuffed to the gills with spinach, tangy Feta, gooey Mozzarella, caramelized onions, garlic, and salty Parmesan. You can also add bacon, chopped ham, sausage, or chicken for a savory kick if you want to change it up.

One quiche is never enough in our house. I always make 2 and put the extra quiche in the fridge to heat up for brunch or lunch, and there are never leftovers beyond that, so this recipe can easily be doubled.

Spinach Feta Mozzarella Quiche

Source: Holly S., Southern Mom Loves

Servings: 6

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

  • 1 pre-made deep dish pie shell
  • 1 package (12 oz.) frozen spinach, thawed, drained, and squeezed dry
  • 1 container (4 oz.) crumbled Feta cheese
  • 2 c. shredded Mozzarella cheese
  • 1/2 c. grated Parmesan cheese
  • 1 yellow onion, diced
  • 2 tsp. minced garlic
  • 1 tsp. Basil
  • 4 eggs
  • salt & pepper to taste


  1. Preheat oven to 375° F. Do not pre-bake pie shell.
  2. Saute onions on Med.-Low until transparent and starting to caramelize.

  3. Add in garlic and cook for about 30 seconds to 1 minute, until fragrant.
  4. Mix together onions & garlic mix, spinach, feta, mozzarella, basil, and parmesan. Taste, then add salt and pepper to your preference.

  5. Mix in the eggs.

  6. Pour the mixture into your pie shell and level it out to make sure it bakes evenly.

  7. Bake for 30-35 minutes, until the top is browned and the center is set. If the edges are cooked, but the center is still loose, cover the edges with foil and continue baking until the center is firm.

  8. Cool for 15 minutes before slicing. 

Are you a fan of quiche? What is your favorite kind? Tell me below in the comments!

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