This Potato Crust Spinach Feta Quiche is everything I love about brunch in one recipe. A crispy potato crust replaces traditional pie dough, then it’s filled with sweet caramelized onions, fresh spinach, creamy feta, and a rich egg custard before being topped with melted mozzarella. It’s an easy breakfast, brunch, or meatless dinner that’s guaranteed to impress.
For years, broccoli cheddar was the only quiche I ever made. It was the first recipe my mom taught me while helping me settle into my apartment during grad school, and it’s always been one of my comfort foods.
So naturally, when I started experimenting with potato crust quiche, I assumed the broccoli cheddar version would still be my favorite.
I was wrong.
This Potato Crust Spinach Feta Quiche completely surprised me. The sweet caramelized onions add so much flavor that every bite tastes rich without feeling heavy. Add creamy feta, fresh spinach, and a crispy golden potato crust, and suddenly I found myself reaching for another slice before I’d even finished the first one.
It’s elegant enough to serve for brunch with friends, but easy enough to make for breakfast meal prep or even breakfast-for-dinner during the week. And honestly? I may never go back to pie crust again.
Why You’ll Love This Potato Crust Spinach Feta Quiche
- Crispy potato crust instead of pie dough
- Sweet caramelized onions add incredible flavor
- Creamy feta and mozzarella make every bite cheesy
- Great vegetarian breakfast or brunch
- Perfect for meal prep
- Naturally gluten-free if your cheeses are gluten-free
Ingredients
Potato Crust
- 2 pounds Yukon Gold potatoes, peeled
- Olive oil
- Salt
- Black pepper
Filling
- 6 large eggs
- 1 cup whole milk
- ½ cup heavy whipping cream
- 2 medium onions, caramelized
- 1 packed cup fresh spinach, chopped
- 1 cup crumbled feta cheese
- Garlic powder
- Onion powder
- Salt
Topping
- 1 cup shredded mozzarella cheese
How to Make Potato Crust Spinach Feta Quiche
Step 1
Preheat your oven to 400°F (200°C).
Boil the potatoes until they’re fork tender. Drain well and allow them to steam dry for 5–10 minutes.
Step 2
Grease a 9-inch pie dish.
Press the potatoes firmly into the bottom and up the sides to create an even crust. I used a meat tenderizer to gently flatten the potatoes, but the bottom of a measuring cup works just as well.
Brush lightly with olive oil and season with salt and pepper.
Step 3
Bake the potato crust for 40–45 minutes, or until golden brown and crispy around the edges.
Step 4
While the crust bakes, slowly caramelize the onions until they’re deep golden brown and sweet.
Allow them to cool slightly.
Step 5
In a large bowl whisk together:
- Eggs
- Milk
- Heavy whipping cream
- Garlic powder
- Onion powder
- Salt
Stir in:
- Caramelized onions
- Chopped spinach
- Crumbled feta
Step 6
Pour the filling into the baked potato crust.
Top evenly with shredded mozzarella.
Step 7
Reduce the oven temperature to 350°F (175°C).
Bake for 35 minutes, or until the center is just set.
Allow the quiche to rest for 15 minutes before slicing.
Zayna’s Tips
- Take your time caramelizing the onions. Their sweetness is what makes this quiche so special.
- Chop the spinach before adding it so every slice is easy to cut.
- Let the potatoes steam dry before pressing them into the pan. Less moisture means a crispier crust.
- Rest the quiche before slicing so the custard has time to finish setting.
- If using a deep springform pan, plan on baking the filled quiche for 50–55 minutes instead of 35 minutes.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible before adding it to the filling.
Can I make this ahead?
Absolutely. Store leftovers in the refrigerator for up to 4 days and reheat individual slices as needed.
Can I freeze this quiche?
Yes. Wrap cooled slices individually and freeze for up to 3 months.
Why use a potato crust?
The potato crust becomes beautifully crispy while adding another layer of flavor that pairs perfectly with spinach and feta.
You May Also Like
If you enjoyed this recipe, you’ll also love:
- Potato Crust Broccoli Cheddar Quiche
- Easy Chia Pudding
- Salsa Verde Chicken Enchiladas
- Fresh Mloukhiyeh (Molokhia)
🎥 Watch How to Make It
Potato Crust Spinach Feta Quiche
Ingredients
Potato Crust
- 2 pounds Yukon Gold potatoes peeled
- Olive oil
- Salt
- Black pepper
Filling
- 6 large eggs
- 1 cup whole milk
- ½ cup heavy whipping cream
- 2 medium onions caramelized
- 1 packed cup chopped fresh spinach
- 1 cup crumbled feta
- Garlic powder to taste
- Onion powder to taste
- Salt to taste
Topping
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 400°F (200°C).
- Boil potatoes until fork tender. Drain and allow them to steam dry.
- Press potatoes into a greased 9-inch pie dish to form a crust.
- Brush with olive oil and
- Bake for 40–45 minutes until golden.
- While the crust bakes, slowly caramelize the onions until they're deep golden brown and sweet.
- Reduce oven temperature to 350°F (175°C).
- Whisk together eggs, milk, heavy cream, garlic powder, onion powder, and salt.
- Stir in caramelized onions, chopped spinach, and feta.
- Pour into the baked potato crust.
- Top with mozzarella.
- Bake for 35 minutes, until the center is just set.
- Rest for 15 minutes before slicing.
Notes
- A pie dish bakes more quickly than a deep springform pan.
- If using a deep springform pan, expect the filled quiche to take 50–55 minutes to bake.
- Fresh spinach can be added raw because it wilts perfectly during baking.
