Almond Crust Spanakopita Quiche with Feta
A Mediterranean-inspired quiche combining the nutty crunch of almond pie shells with classic spanakopita flavors. Fresh spinach, creamy ricotta, tangy feta, and bright dill create a sophisticated yet approachable dish that feels elegant but bakes hands-off. The almond crust replaces traditional pastry, adding texture and nutritional depth while keeping it lower-carb. This version bridges Greek spinach pie tradition with American quiche comfort, making it perfect for brunch, lunch, or light dinner. Serve warm or at room temperature; it's equally impressive for entertaining or meal prep. The tzatziki stirred into the custard adds cooling creaminess and herbaceous depth that sets this apart from standard spinach quiches.
Ingredients
- 2 whole Piccola Cucina 8 inch unsweetened almond pie shells, frozen
- 1 teaspoon olive oil, for sautéing
- 10 oz fresh spinach, or 250 grams frozen thawed and drained
- ¾ cup scallions, chopped
- 1 cup ricotta
- ¾ cup feta, crumbled
- 3 whole eggs, beaten
- 4 tablespoon tzatzikisour cream1:1dairyadds dairy
loses cucumber and herb notes
- 1 ½ tablespoon dill, more for topping optional
- 1 tablespoon lemon juice
Instructions
- 1
Preheat oven to 350°F.
- 2
Remove frozen almond pie shells from freezer and bake until slightly golden, about 10-15 minutes. Let cool. If using par-baked shells, set aside.
- 3
Heat olive oil in a large pan over medium heat. Sauté fresh spinach and scallions until spinach wilts, about 6 minutes. If using frozen spinach, defrost in microwave, drain thoroughly, and combine with uncooked scallions in a bowl.
- 4
In a large bowl, whisk together eggs, ricotta, feta, tzatziki, dill, and lemon juice until combined. Fold in spinach and scallions.
- 5
Divide filling between the two pie crusts. Top with remaining crumbled feta and additional dill if desired.
- 6
Bake until center is completely set, 40-45 minutes. Cool for 5 minutes before slicing and serving.
Tips
If using fresh spinach, squeeze excess moisture thoroughly after sautéing. Wet spinach releases water during baking, potentially creating a soggy crust and runny filling. Pat dry with paper towels before adding to the egg mixture.
Tzatziki brings cooling herbaceous notes, but if unavailable, substitute Greek yogurt plus minced dill and a squeeze of lemon. The yogurt keeps the custard creamy without the cucumber brightness.
Bake in a preheated oven on the middle rack. This ensures even heat circulation around the almond crusts, preventing over-browning on the bottom while the center sets properly.
Good to Know
Covered in the refrigerator for up to 4 days. Reheat gently in a 325°F oven for 10-15 minutes to restore texture.
Assemble the filling and prepare crust shells the night before. Refrigerate filling separately, then divide into crusts and bake on serving day. Baked quiche keeps 4 days refrigerated.
Serve warm or at room temperature with a crisp green salad and lemon wedges. Pairs well with a light white wine or yogurt-based sauce on the side.
Common Mistakes
Over-wet spinach releases moisture during baking, softening the crust and creating a runny center. Squeeze all excess liquid from fresh or frozen spinach before adding to custard.
Underfilled crusts bake unevenly and may shrink. Divide filling evenly between both shells to ensure consistent cooking and texture.
Opening the oven during baking causes center to remain custard-like rather than set. Bake undisturbed for 40-45 minutes, then check with a knife tip inserted near edge.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
adds carbs, removes almond flavor and crunch
General Alternatives
FAQ
Can I make this ahead and freeze it?
Yes. Assemble both quiches, cool completely, wrap individually in foil and plastic, then freeze up to 3 months. Bake from frozen, adding 15-20 minutes to baking time. Thaw overnight in the fridge first for shorter baking.
What if I don't have tzatziki on hand?
Mix Greek yogurt or sour cream with minced fresh dill, a squeeze of lemon juice, and salt. This replaces the cooling cucumber-herb element. For tanginess without dairy, thin labneh with lemon juice to reach tzatziki consistency.
How long does this quiche keep in the refrigerator?
Covered, it lasts 4 days. Slice and store in an airtight container. Reheat gently at 325°F for 10-15 minutes until warm throughout, or eat chilled straight from the fridge for a lighter meal.