Description
This Easy Tomato Spinach Feta Quiche combines a flaky puff pastry crust with a rich, savory filling of eggs, spinach, tangy feta, and sweet cherry tomatoes. It’s a perfect dish for brunch, lunch, or a light dinner that impresses with minimal effort. The quiche is baked until golden and set, offering a delightful blend of creamy, cheesy, and fresh vegetable flavors in every bite.
Ingredients
Scale
Crust
- 8.5 oz puff pastry (rolled out to fit into your pie dish and over the rim)
Filling
- 5 large eggs
- 2/3 cup heavy cream
- 1/2 cup milk
- 2 cups baby spinach (chopped if larger)
- 1/4 cup grated parmesan
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Black pepper to taste
- 6 oz Feta cheese (coarsely crumbled)
- 1/2 pound cherry tomatoes
- 1 teaspoon olive oil
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch (23cm) deep-dish pie plate and carefully fit the rolled out puff pastry inside, making sure it extends over the rim. Prick the bottom of the pastry multiple times with a fork to prevent excessive puffing during baking.
- Blind Bake Puff Pastry: Place a piece of baking parchment over the pastry and fill it with pie weights or dried beans to keep the crust flat. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes. The pastry may puff in the center but will deflate after baking.
- Prepare Filling: While the pastry bakes, whisk together the eggs, heavy cream, and milk in a large bowl. Stir in the chopped spinach, grated parmesan, dried oregano, salt, and black pepper until well combined.
- Assemble Quiche: Remove the baked pastry from the oven and let it cool for 5 minutes. Reduce oven temperature to 360°F (180°C). Evenly scatter the crumbled feta cheese over the bottom of the pastry crust. Pour the prepared egg and spinach mixture on top. Brush the cherry tomatoes with olive oil and arrange them on the surface of the filling.
- Bake the Quiche: Bake the quiche for 20 minutes at 360°F (180°C). Then, cover the rim of the pastry with a pie shield or aluminum foil to prevent over-browning. Continue baking for another 30 to 35 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Rest and Serve: Allow the quiche to rest for 10 minutes before slicing and serving. For make-ahead options, cool completely, cover, and refrigerate for up to 24 hours before reheating gently.
Notes
- Blind baking the puff pastry ensures a crisp, fully cooked crust that won’t get soggy when the filling is added.
- Covering the pastry edges halfway through baking prevents them from burning or becoming too dark.
- Feel free to substitute baby spinach with kale or Swiss chard, but be sure to cook or finely chop larger leaves.
- Cherry tomatoes can be replaced with halved grape tomatoes or sun-dried tomatoes for a different flavor profile.
- Quiche is best enjoyed warm or at room temperature but also holds up well chilled.
