If you are on the lookout for a delightful, flavorful dish that’s both satisfying and easy to prepare, this Easy Tomato Spinach Feta Quiche Recipe is exactly what you need. Combining the bright juiciness of cherry tomatoes, the fresh earthiness of spinach, and the tangy creaminess of feta cheese within a buttery puff pastry shell, this quiche is a celebration of taste and texture in every bite. It’s perfect for breakfast, brunch, or a light dinner, and makes a beautiful, colorful centerpiece that’s sure to impress family and friends alike.
Ingredients You’ll Need
This Easy Tomato Spinach Feta Quiche Recipe relies on simple yet high-impact ingredients that work harmoniously to create a savory masterpiece. Each component plays a crucial role—from the flaky puff pastry that provides a golden base to the fresh vegetables and cheeses that boost flavor and nutrition.
- 8.5 oz puff pastry: The flaky foundation of the quiche, offering a crisp contrast to the creamy filling.
- 5 large eggs: These bind everything together and provide richness.
- 2/3 cup heavy cream: Contributes to a luscious, velvety texture in the filling.
- 1/2 cup milk: Lightens the cream slightly, creating the perfect custard consistency.
- 2 cups baby spinach: Adds vibrant color and fresh flavor; chop larger leaves to ensure even distribution.
- 1/4 cup grated parmesan: Boosts the savory depth with a nutty, salty punch.
- 1 teaspoon dried oregano: Gives a subtle herbal note that’s essential for balance.
- 1/2 teaspoon salt: Seasoning that enhances all the flavors beautifully.
- Black pepper (to taste): Adds a gentle kick that rounds out the seasoning.
- 6 oz feta cheese: Crumbled for tang and creaminess that contrasts with the sweet tomatoes.
- 1/2 pound cherry tomatoes: Brush with olive oil before baking to deepen their natural sweetness and keep them juicy.
- 1 teaspoon olive oil: Used to coat the tomatoes, helping them roast to perfection.
How to Make Easy Tomato Spinach Feta Quiche Recipe
Step 1: Blind Bake the Puff Pastry
First things first, preheat your oven to 400°F (200°C) and prepare your pie dish by giving it a light grease. Carefully fit the puff pastry into your dish, making sure it goes over the rim so your quiche filling stays put as it bakes. Prick the bottom with a fork to prevent bubbles, then cover the pastry with parchment paper and fill with pie weights or dried beans. Blind bake it for 15 minutes, remove weights, and give it another 10 minutes until it’s lightly golden and set. Don’t worry if the middle puffs up; it will settle nicely after baking.
Step 2: Make the Filling
While the crust is baking, whisk together eggs, heavy cream, and milk until smooth and slightly frothy. Stir in the chopped spinach, grated parmesan, dried oregano, salt, and pepper. This mixture is the creamy base that will soak into the spinach and cheese, making the filling deliciously rich and well-seasoned.
Step 3: Assemble and Bake the Quiche
Once the crust has cooled for a few minutes and the oven temperature has been lowered to 360°F (180°C), sprinkle the crumbled feta evenly over the base of the pastry. Pour your egg and spinach filling over the feta, spreading it out gently. Brush the cherry tomatoes with olive oil to help them caramelize and place them on top of the filling for a gorgeous pop of color and sweetness. Bake for 20 minutes, then shield the edges with foil or a pie crust protector to prevent over-browning. Continue baking for another 30 to 35 minutes until the filling is just set in the center.
How to Serve Easy Tomato Spinach Feta Quiche Recipe
Garnishes
A sprinkle of fresh herbs such as chopped basil or parsley adds freshness and a pop of green to your quiche. A light drizzle of extra virgin olive oil over the top just before serving can enhance the flavors beautifully while adding a silky finish.
Side Dishes
This quiche pairs wonderfully with crisp mixed greens dressed in a simple vinaigrette or a bright, refreshing cucumber salad. For something heartier, roasted potatoes or a warm grain salad balance out the creamy richness of the quiche.
Creative Ways to Present
Serve your Easy Tomato Spinach Feta Quiche Recipe in wedges on colorful plates, or prepare mini versions in tartlet pans for individual servings that impress at brunch parties. Adding edible flowers or arranging a vibrant fruit salad on the side makes for a stunning table display that feeds both the eyes and the appetite.
Make Ahead and Storage
Storing Leftovers
If you have any quiche leftover, cool it completely, cover tightly with plastic wrap or foil, and store it in the refrigerator. It will keep well for up to 24 hours, making it a fantastic option for next-day meals.
Freezing
You can freeze individual slices wrapped securely in plastic wrap and foil. They will keep nicely for up to 2 months. Just be sure to thaw them overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat quiche slices gently in a low oven at 325°F (160°C) for 10-15 minutes until warmed through. Avoid microwaving to prevent sogginess and keep that crust crispy.
FAQs
Can I use a different type of cheese instead of feta?
Absolutely! While feta offers a distinctive tangy creaminess, you can swap it with goat cheese, ricotta, or even shredded mozzarella for a milder taste. Just make sure to adjust the seasoning accordingly.
Is it necessary to blind bake the puff pastry?
Yes, blind baking the pastry helps ensure the crust is crisp and doesn’t get soggy once the filling is added. It’s a simple step that makes a big difference in texture.
Can I prepare this quiche vegan or dairy-free?
This recipe relies heavily on eggs and dairy for texture and flavor, so it’s not easily converted to be vegan or dairy-free. However, there are specialized vegan quiche recipes that use tofu and plant-based milks if you want to explore alternatives.
How do I know when the quiche is fully baked?
The quiche is done when the filling is set around the edges and only slightly wobbly in the middle. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
What is the best way to chop spinach for the quiche?
Use baby spinach leaves as is or roughly chop larger leaves to help distribute the greens evenly throughout the custard filling. This prevents large clumps and ensures every bite has a perfect balance.
Final Thoughts
This Easy Tomato Spinach Feta Quiche Recipe has become one of my absolute favorites because it blends simple ingredients into something truly special. It’s the kind of dish that impresses without demanding hours in the kitchen, perfect for when you want a comforting yet elegant meal. Give it a try and watch how it quickly becomes a staple in your recipe rotation!
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Easy Tomato Spinach Feta Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Quiche
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Easy Tomato Spinach Feta Quiche is a savory, crowd-pleasing dish perfect for brunch, lunch, or a light dinner. Featuring a flaky puff pastry crust filled with a creamy mixture of eggs, cream, spinach, and tangy feta, topped with juicy cherry tomatoes, this quiche is both flavorful and visually appealing. Its simple preparation and balanced ingredients make it a delightful option for any occasion.
Ingredients
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 oven to 400°F (200°C). Lightly grease a 9-inch (23cm) deep-dish pie plate and fit the rolled out puff pastry inside, allowing it to hang over the rim. Prick the bottom multiple times with a fork to prevent bubbling.
- Blind Bake the Pastry: Place a piece of baking parchment over the pastry and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake for another 10 minutes until golden and partially cooked. The pastry may puff but will settle once cooled.
- Whisk the Filling: While the pastry bakes, whisk together eggs, heavy cream, and milk in a large bowl. Stir in the chopped spinach, grated parmesan, dried oregano, salt, and black pepper, mixing well.
- Prepare the Pastry for Filling: Remove the partially baked pastry from the oven and let it cool for 5 minutes. Reduce oven temperature to 360°F (180°C). Scatter crumbled feta cheese evenly over the pastry base.
- Assemble Quiche: Pour the egg and spinach mixture over the feta in the pastry shell. Brush cherry tomatoes with olive oil and arrange them on top of the filling evenly.
- Bake the Quiche: Bake the quiche for 20 minutes uncovered. Then, cover the pastry rim with a pie shield or aluminum foil to prevent over-browning. Continue baking for an additional 30-35 minutes until the filling is fully set in the center.
- Rest and Serve: Remove the quiche from the oven and let it rest for 10 minutes before slicing. Alternatively, allow it to cool completely, cover, and refrigerate for up to 24 hours before serving cold or re-warming.
Notes
- Blind baking the puff pastry prevents the crust from becoming soggy once the wet filling is added.
- Covering the crust edges during the later baking stage protects them from burning while the filling sets.
- Feel free to substitute spinach with kale or Swiss chard for variation.
- This quiche can be served warm, at room temperature, or chilled, making it versatile for different occasions.
- For a lighter version, use milk instead of heavy cream or opt for a lower-fat cheese.
