Whipped feta quiche is a savory custard pie that swaps the usual cheese for a light, airy blend of feta and cream cheese, whipped until fluffy before being folded into the egg base. The result is a quiche with a uniquely creamy, tangy filling and a delicate texture that feels both indulgent and fresh. It works beautifully for brunch, a light lunch, or even a weeknight dinner, and it comes together with a store-bought crust for minimal fuss.
Ingredients
- 1 (9-inch / 23-cm) deep-dish pie crust, homemade or store-bought (see Tips)
- 8 oz (225 g) feta cheese, crumbled
- 4 oz (115 g) cream cheese, softened
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/4 cup (25 g) grated Parmesan cheese
- 1/4 cup (25 g) chopped fresh chives or dill (or a mix)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of salt (optional, feta is already salty)
Instructions
- Preheat and prep the crust: Preheat your oven to 375°F (190°C). If using a store-bought crust, let it sit at room temperature for 10 minutes per package directions. If using a homemade crust, roll it out and fit it into a 9-inch (23-cm) pie dish. Crimp the edges as desired.
- Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5–7 minutes, until the bottom looks dry and lightly golden. Set aside to cool slightly while you make the filling. (Keep the oven on.)
- Whip the cheeses: In a large mixing bowl, combine the crumbled feta and softened cream cheese. Using an electric hand mixer or a stand mixer with the paddle attachment, beat on medium speed for 2–3 minutes, until the mixture is smooth, fluffy, and no large lumps remain. Scrape down the sides as needed.
- Add the eggs and dairy: Add the eggs one at a time, beating well after each addition. Then pour in the heavy cream and milk, and beat on low speed until fully combined. The mixture will be thin, which is normal.
- Season and add herbs: Stir in the grated Parmesan, chopped chives or dill, garlic powder, and black pepper. Taste a tiny bit (it’s safe to taste raw egg if you’re not worried about salmonella, but if you prefer, skip the taste test) and add a pinch of salt only if needed—feta is already quite salty.
- Pour and bake: Place the blind-baked crust on a baking sheet (to catch any spills). Pour the filling into the crust. Bake at 375°F (190°C) for 30–35 minutes, until the edges are set and the center is just barely jiggly when you gently shake the pan. The internal temperature should read 160°F (71°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for egg dishes.
- Cool and serve: Let the quiche cool on a wire rack for at least 15 minutes before slicing. This allows the custard to set further. Serve warm or at room temperature.
Tips
- Use a deep-dish crust: This recipe makes a generous amount of filling. If you only have a regular 9-inch (23-cm) pie crust, you may have a little filling left over—bake it in a small ramekin for 20–25 minutes.
- Don’t overbake: The quiche is done when the center still has a slight wobble. It will continue to set as it cools. Overbaking makes the texture rubbery.
- Blind baking is essential: Skipping this step will result in a soggy bottom crust. The pre-baking ensures the crust is crisp and holds up to the wet filling.
- Swap the herbs: If you don’t have chives or dill, use 1 teaspoon of dried thyme or oregano, or 2 tablespoons of chopped fresh parsley. The flavor will change slightly but will still be delicious.
Serving Suggestions
Serve wedges of whipped feta quiche with a bright green salad dressed in lemon vinaigrette, or alongside roasted tomatoes and a handful of arugula. It also pairs well with roasted potatoes or a simple fruit salad for brunch. For a heartier meal, add a side of sautéed spinach or grilled asparagus.
Variations
- Add vegetables: Sauté 1 cup (150 g) of chopped spinach, zucchini, or mushrooms until dry, then fold into the filling before pouring.
- Meat lovers: Add 1/2 cup (75 g) of cooked, crumbled bacon or diced ham along with the herbs.
- Go crustless: Grease a 9-inch (23-cm) pie dish well and pour the filling directly in. Bake at 375°F (190°C) for 25–30 minutes until set. This is a great gluten-free option.
- Spicy kick: Add a pinch of red pepper flakes or a small diced jalapeño to the filling for a little heat.
Storage and Reheating
Store leftover quiche in the refrigerator, covered, for up to 3 days. To reheat, place slices in a 300°F (150°C) oven for 10–15 minutes, or until warmed through. You can also microwave individual slices for 1–2 minutes, but the crust will be less crisp. For longer storage, wrap the quiche tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a store-bought pie crust? Yes, a refrigerated or frozen deep-dish crust works perfectly. Just follow the blind-baking instructions—even for a pre-made crust, it needs that initial bake to stay crisp.
Why is my quiche watery? Watery quiche is usually caused by overbaking (which makes the custard separate) or by adding vegetables that weren’t fully drained. If you add vegetables, sauté them first and squeeze out any excess liquid.
Can I make this quiche ahead of time? Absolutely. You can bake it a day ahead, let it cool completely, and refrigerate. Serve it cold or reheat gently. It’s also delicious at room temperature, making it great for picnics.
Can I use low-fat milk or cream? Yes, but the texture will be less rich and creamy. For best results, use at least 2% milk, and avoid skim milk, which can make the custard watery.
Is it necessary to blind bake the crust? Yes, because the filling is quite wet. Blind baking ensures the bottom crust cooks through and doesn’t become soggy. It’s a small extra step that makes a big difference.
What if I don’t have cream cheese? You can substitute an equal amount of ricotta or goat cheese. Ricotta will make the filling slightly grainier, while goat cheese will add a more tangy, earthy flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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