Feta Veggie Quiche

Feta Veggie Quiche

betsdanforth 1

"This is a basic recipe that can be adapted to your tastes, or (more likely, in my case) what's getting old in the fridge. To make it easier, I use a bought pie crust, but homemade would definitely make it better!"

Ingredients 1 h 30 m {{adjustedServings}} servings 154 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
  2. In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
  3. Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.
Tips & Tricks
Easy Quiche

A delicious, quick-and-easy quiche with broccoli, ham, and cheese.

Quick Quiche

This dense, flavorful quiche doesn't need a crust to be a brunch star.


  • Cook's Notes:
  • Substitute 1 whole egg and 4 egg whites for the 3 eggs to create a healthier version.
  • Use more feta if substituting American feta for the Greek feta.
  • Vegetables with greater moisture content may increase cooking time.
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Reviews 30

  1. 47 Ratings


This is a great recipe, but next time I would use whole milk or even half n half, instead of the skim milk I used. It was quite watery w/skim and I had to bake the quiche for much longer than the recipe stated.


So easy to make, and very delicious! I am a cheese lover, so I doubled the Feta. I would NOT reccomend doubling the Feta - it did not incorporate well. Next time I will add a cheddar/mexican blend instead. I also added in extra squash and zucchini, and will definitly be making this again.


With myself not being the greatest of cooks, my husband a vegetarian, and me a meat eater, we have a difficult time finding recipes that are easy to make and that both of us will actually like. This recipe was both. I followed the directions to the tee - the only exception was that I used frozen spinach instead of fresh - and it turned out fantastic! This is definitely one we will make again. The only slight thing I would change is that for inexperienced cooks like myself, I was a little confused on the pie crust. Was I suppose to follow the directions for the pie crust on the package, THEN follow the one in the recipe? I ended up ignoring the package instructions and just followed the recipe and it turned out fine. Thanks again for posting this! We were getting sick of bean tacos and spaghetti!