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
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 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.
