There’s something wonderfully comforting about a quiche. Maybe it’s the flaky crust, maybe it’s the rich, custardy filling, or maybe it’s the fact that it feels just as at home at a slow morning breakfast as it does on a brunch table shared with friends.
Our Spinach & Feta Quiche has been a guest favorite for years, and like so many of the recipes in the Williams House kitchen, it carries a touch of tradition and a touch of “Veronica made this her own.” It’s elegant without trying too hard, flavorful without being heavy, and packed with fresh herbs and bright feta that make the whole kitchen smell irresistible. Whether you’re hosting guests, treating your family, or making something special “just because,” this quiche brings a little Williams House charm to your table.
Ingredients
- 1 (9-inch) pie crust, homemade or store-bought
- 1 (10-ounce) bag baby spinach
- 1 medium white onion, chopped
- 1 clove garlic, minced
- 2–3 Tbsp. olive oil
- 1½ c. shredded Monterey Jack cheese
- 1½ c. crumbled feta cheese
- 3 eggs
- 1–1½ c. heavy cream (enough to bring the liquid mixture to 2 cups total)
- 1½ Tbsp. fresh thyme, chopped
- 1 Tbsp. fresh dill, chopped
- Salt and pepper, to taste
Directions
- Preheat your oven to 350°F.
- In a large sauté pan, warm the olive oil over medium heat. Add the onion and garlic and cook until the onions are soft and translucent. Add the spinach by the handful, gently tossing until it wilts. Remove from heat and let cool slightly in a colander, draining out any extra liquid.
- In a bowl, mix together the Monterey Jack and feta and set aside. In a large measuring bowl, whisk the eggs. Add heavy cream until the mixture reaches the 2-cup mark. Whisk in the thyme, dill, salt, and pepper.
- Layer the spinach mixture and cheese mixture in the pie crust — a little spinach, then cheese, repeating until the crust is filled.
- Slowly pour the egg mixture over the top. It should fill all the little spaces between the spinach and cheese without overflowing.
- Set the quiche on a rimmed baking sheet and bake for about 45 minutes, or until the top is golden brown and the center is set. Let the quiche rest at least 15–30 minutes before slicing. It’s worth the wait.
A Slice of Hospitality
At the Williams House, we’ve always believed that a memorable dish doesn’t need to be fancy, it just needs to be made with care, good ingredients, and a story worth sharing. This quiche checks every box. Serve it warm for company, make it ahead for a simple brunch, or enjoy a slice with a cup of coffee on a quiet morning. And if you ever find yourself at our breakfast table here on Amelia Island, don’t be surprised if this makes an appearance. It has a way of making mornings feel just a little more special.
With warmth,
Veronica, Innkeeper, Amelia Island Williams House
