If you’re on the lookout for a brunch or light dinner idea that’s bursting with flavor and is surprisingly simple to prepare, you’ve come to the right place! This Easy Tomato Spinach Feta Quiche Recipe combines flaky puff pastry with a creamy, savory filling loaded with fresh spinach, tangy feta, and sweet cherry tomatoes. It’s a dish that feels fancy yet is effortless enough for weeknight cooking. Every bite offers a delicious harmony of textures and tastes—crisp pastry, silky eggs, sharp cheese, and juicy tomatoes—that will have you coming back for seconds without hesitation.
Ingredients You’ll Need
This recipe relies on straightforward ingredients that each play a crucial role in making the quiche vibrant and satisfying. From the buttery puff pastry that provides a light, crispy base, to the blend of creamy dairy and fresh vegetables, every component shines through in every slice.
- Puff pastry (8.5 oz): Make sure it’s rolled out to fit your pie dish snugly for a perfect crust that bakes up golden and flaky.
- Large eggs (5): The backbone of the custard filling, binding everything together with richness.
- Heavy cream (2/3 cup): Adds luscious creaminess for a smooth, tender texture.
- Milk (1/2 cup): Lightens the custard slightly for a delicate balance.
- Baby spinach (2 cups): Adds vibrant color and a gentle earthy flavor; chop larger leaves for even distribution.
- Grated parmesan (1/4 cup): Provides a nutty, savory depth complementing the feta’s tang.
- Dried oregano (1 teaspoon): Infuses a subtle herbal note that ties the filling together.
- Salt (1/2 teaspoon) and black pepper (to taste): Essential for enhancing all the natural flavors.
- Feta cheese (6 oz, coarsely crumbled): Brings a salty, crumbly texture that’s iconic to this quiche.
- Cherry tomatoes (1/2 pound): Wrapped in olive oil and baked in the filling, they add bursts of sweetness and juiciness.
- Olive oil (1 teaspoon): Used to brush the tomatoes to ensure a perfect tender roast.
How to Make Easy Tomato Spinach Feta Quiche Recipe
Step 1: Blind Bake the Puff Pastry
Start by preheating your oven to 400°F (200°C). Lightly grease a 9-inch deep-dish pie plate, then fit the puff pastry inside, letting it gently drape over the rim. To prevent the pastry from puffing too much, prick the bottom several times with a fork. Next, cover the pastry with a sheet of baking parchment and add pie weights or dried beans on top. Pop it into the oven for 15 minutes to get a partially cooked crust that will hold the filling beautifully. After that, remove the weights and bake for an additional 10 minutes to lightly golden and firm up your pastry shell. Don’t worry if the middle puffs a bit — it’ll settle as it cools!
Step 2: Prepare the Filling
While the pastry bakes, whisk together eggs, heavy cream, and milk in a large mixing bowl until smooth. Stir in the fresh spinach, grated parmesan, dried oregano, salt, and pepper. This mixture forms a rich custard that envelops the vegetables and cheese once baked. The spinach brings freshness, the parmesan enhances savory depth, and oregano adds that touch of aromatic warmth that lifts the entire dish.
Step 3: Assemble the Quiche
Once the pastry has finished its initial bake, let it cool for 5 minutes while you reduce the oven temperature to 360°F (180°C). Sprinkle the crumbled feta evenly over the bottom of the pastry shell — these salty morsels will melt slightly into the eggs, creating wonderful pockets of flavor. Pour your egg and spinach mixture carefully atop the feta. Next, take the cherry tomatoes, brush them lightly with olive oil, and arrange them artfully on the surface of the filling. Their roasted sweetness will add a beautiful pop of color and taste.
Step 4: Bake to Perfection
Bake the quiche uncovered for 20 minutes to start setting the custard. Then, shield the pastry rim with a pie shield or wrap it loosely in aluminum foil so it doesn’t brown too much. Continue baking for another 30 to 35 minutes, or until the quiche is set firmly in the center without any jiggle. Once baked, let it rest for 10 minutes before serving to allow the filling to fully settle, making slicing a breeze.
How to Serve Easy Tomato Spinach Feta Quiche Recipe
Garnishes
A sprinkle of fresh herbs like chopped basil or parsley just before serving elevates the vibrant flavors of the quiche. For an extra touch, a light drizzle of balsamic glaze over the cherry tomatoes provides a delightful tangy sweetness that complements the feta’s saltiness.
Side Dishes
This quiche pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a bowl of fresh fruit for a balanced and refreshing meal. For cooler weather, a warm bowl of tomato soup also makes a cozy companion.
Creative Ways to Present
Try serving this quiche as individual mini portions by using tart pans or muffin tins with puff pastry. It’s perfect for brunch gatherings or parties. You can also offer a build-your-own quiche station where everyone adds their favorite mix-ins before baking – talk about a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Wrap leftover quiche tightly in plastic wrap or place in an airtight container and refrigerate for up to 24 hours. The flavors actually deepen after resting, making the next day’s meal just as delicious.
Freezing
You can freeze the quiche after it has completely cooled. Wrap it well in plastic wrap and then in foil, or use a freezer-safe container. It will keep its best quality for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
For the best texture, reheat slices in a 350°F (175°C) oven for 10-15 minutes until warmed through. Avoid microwaving if you want to keep the pastry crisp and the filling creamy without becoming soggy.
FAQs
Can I use fresh herbs instead of dried oregano?
Absolutely! Fresh oregano or even thyme can be used for a brighter herbaceous flavor. Just add about a tablespoon of chopped fresh herbs to balance the tastes nicely.
Is it possible to use frozen spinach?
Yes, but be sure to thaw and squeeze out all excess moisture to prevent the quiche from becoming watery. Frozen spinach works well in a pinch and still delivers great flavor.
Can I make this quiche gluten-free?
Definitely! Swap the puff pastry with a gluten-free pastry or a homemade crust made from almond or oat flour. Adjust baking time as needed to ensure the crust is fully cooked and crisp.
What can I substitute for feta cheese if I’m not a fan?
Go for goat cheese, ricotta, or even shredded mozzarella for a milder taste. Each cheese will give an interesting twist to the quiche’s flavor profile.
How can I tell when the quiche is done baking?
The filling should be set with no noticeable jiggle in the center. A knife inserted into the middle should come out mostly clean with just a bit of moistness from the custard.
Final Thoughts
This Easy Tomato Spinach Feta Quiche Recipe is one of those dishes that feels like a special treat but comes together with surprisingly little effort. Its combination of buttery pastry, fresh veggies, and tangy cheese makes it a crowd-pleaser for any occasion. Whether you’re serving it up for brunch, lunch, or dinner, I encourage you to give this recipe a try – it might just become your go-to quiche that everyone asks for again and again!
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Easy Tomato Spinach Feta Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Easy Tomato Spinach Feta Quiche is a delicious savory pie featuring a flaky puff pastry crust filled with a creamy mixture of eggs, cream, milk, fresh spinach, tangy feta, parmesan cheese, and juicy cherry tomatoes. Perfect for brunch, lunch, or a light dinner, this quiche is both elegant and simple to prepare, offering a delightful blend of Mediterranean flavors in every bite.
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 cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Black pepper (to taste)
- 6 oz feta cheese (coarsely crumbled)
Topping
- 1/2 pound cherry tomatoes
- 1 teaspoon olive oil
Instructions
- Blind Bake the Puff 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, draping it over the rim. Prick the bottom of the pastry several times with a fork to prevent excessive puffing.
- Prepare for Blind Baking: Place a piece of baking parchment over the pastry and cover it with pie weights or dried beans to keep the crust flat during baking. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until the crust is lightly golden. The pastry may puff up during baking but will settle once out of the oven.
- Make the Filling: While the crust is baking, whisk together the eggs, heavy cream, and milk in a large mixing bowl. Stir in the chopped spinach, grated parmesan, dried oregano, salt, and black pepper until well combined.
- Assemble the Quiche: Remove the blind-baked pastry from the oven and let it cool for 5 minutes. Reduce the oven temperature to 360°F (180°C). Evenly scatter the crumbled feta cheese over the bottom of the pastry shell. Pour the egg and spinach filling on top. Brush the cherry tomatoes with olive oil and arrange them evenly across the surface of the filling.
- Bake the Quiche: Bake the quiche for 20 minutes at 360°F (180°C). After 20 minutes, cover the rim of the pastry with a pie shield or strips of aluminum foil to prevent burning. Continue baking for an additional 30 to 35 minutes or until the filling is fully set and the top is lightly golden.
- Rest and Serve: Remove the quiche from the oven and allow it to rest for 10 minutes before serving. Alternatively, let it cool completely, cover, and refrigerate for up to 24 hours. Serve warm or chilled according to your preference.
Notes
- Blind baking the puff pastry ensures the crust stays crisp and doesn’t become soggy when adding the wet filling.
- Adjust the seasoning with salt and pepper to taste, especially since feta cheese is naturally salty.
- You can substitute baby spinach with fresh kale or Swiss chard for a different flavor and texture.
- The quiche can be made a day ahead and stored in the fridge; reheat gently before serving.
- For a lighter version, use half-and-half instead of heavy cream or milk.
