Some recipes become part of your rhythm in the kitchen—beloved go-tos that evolve with time, adapt to different seasons, and always deliver comfort. This spinach pie is one of those. I’ve made it for years, and every time it feels just right: satisfying, beautiful, and easy to pull together.

This week’s version was a little different—and a great reminder of how adaptable this dish can be. My sister joined us for dinner, and because she avoids both gluten and tomatoes, I made a few simple swaps. I used a gluten-free flour blend for the crust and left off the usual sliced cherry tomatoes I like to arrange on top for a pretty red pop. Instead, I scattered pine nuts across the surface, which added a golden, nutty crunch and looked just as lovely.

That’s the joy of this pie—it fits into almost any meal. Serve it as the centerpiece of a vegetarian lunch, a flavorful side dish alongside grilled salmon or roasted chicken, or tuck it into a picnic basket with a bottle of chilled wine. It travels well, reheats beautifully, and feels at home anywhere from brunch to dinner.

Let’s get to the recipe.

---

Greek Spinach Quiche

For the pastry crust
1 1/2 cups flour (use cup-for-cup gluten-free if desired)
1/2 teaspoon salt
1 tablespoon sugar
1 stick cold butter (1/2 cup)
3 tablespoons ice water

To prepare the crust
Mix flour, salt, and sugar. Cut in butter until the mixture resembles coarse meal. Gradually add water until the dough comes together. Roll out to fit a 9-inch quiche or pie dish.

---

For the filling
3 large eggs, lightly beaten
1 cup whole milk
1/4 cup butter, melted
2 tablespoons grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Dash of ground nutmeg
1 teaspoon Dijon mustard
1 (10–12 oz) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
Optional toppings:
– 1/4 cup pine nuts
– 1/4 cup sliced cherry tomatoes

---

Instructions

1. Prepare the crust: Line a 9-inch quiche dish with pastry, trim the excess, and pinch edges decoratively. Prick the bottom and sides with a fork.
2. Blind bake: Bake at 400°F for 3 minutes. Remove, gently prick again, and return to the oven for 3 more minutes. Remove and spread 1 teaspoon Dijon mustard in a thin layer across the bottom of the crust while still warm. Set aside.
3. Make the filling: In a large bowl, whisk together the eggs, milk, melted butter, Romano, salt, white pepper, and nutmeg. Stir in the spinach and feta cheese.
4. Assemble: Pour the filling into the pre-baked crust. If using, sprinkle with pine nuts or arrange cherry tomatoes sliced in half with the cut side up in a decorative pattern.
5. Bake: Bake at 350°F for 35 minutes, or until the quiche is set and golden. Let it rest for 10 minutes before slicing.

---

Style the Moment

This week, I paired the quiche with our Villa Vaux Grand Napkins in Green and Gray—freshly restocked and a perfect nod to the deep green of the spinach. Their soft pattern and cool palette bring elegance to the table without overshadowing the food.

Whether you’re enjoying this at your kitchen table, packing it up for an al fresco lunch, or adding it to your next brunch spread, this pie invites ease and celebration. For a brunch setting, add a bowl of citrus slices and a sparkling elderflower spritz. For dinner, serve with a simple arugula salad and a chilled white wine. However you serve it, this quiche brings beauty and balance to the table. Recipes like this remind us that nourishing food doesn’t need to be complicated to feel special.

Until next week—happy cooking and happy gathering.