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
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 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.
