If you’re looking for a delightful dish that combines freshness, creaminess, and a touch of tangy flavor, then you have to try this Easy Tomato Spinach Feta Quiche Recipe. This quiche is a perfect harmony of flaky puff pastry, vibrant baby spinach, juicy cherry tomatoes, and crumbly feta cheese, all bound together by a rich egg custard. It’s the kind of recipe that feels fancy enough for brunch with friends yet simple enough for a cozy weekday dinner. Once you make this, it’ll quickly become one of your go-to dishes to impress without stress.
Ingredients You’ll Need
Every ingredient in this recipe is chosen for its role in creating that perfect balance of flavor and texture. From the buttery puff pastry crust to the creamy feta and fresh vegetables, each component adds something special. Here’s what you’ll need before getting started:
- 8.5 oz puff pastry: Rolled out to fit your pie dish and provide a flaky, buttery base.
- 5 large eggs: The binding agent that creates that classic quiche custard texture.
- 2/3 cup heavy cream: Adds richness and a velvety smooth filling.
- 1/2 cup milk: Lightens the custard slightly for the perfect consistency.
- 2 cups baby spinach: Fresh and vibrant, it adds a pleasant earthiness and lovely green color.
- 1/4 cup grated parmesan: Provides a subtle nutty flavor and enhances the savory profile.
- 1 teaspoon dried oregano: Infuses a comforting herbal note throughout the quiche.
- 1/2 teaspoon salt: Balances and enhances all the flavors.
- Black pepper (to taste): Adds just the right amount of gentle heat and depth.
- 6 oz feta cheese: Coarsely crumbled for tangy, creamy bursts in every bite.
- 1/2 pound cherry tomatoes: Oily and sweet, they bring freshness and a pop of color.
- 1 teaspoon olive oil: Used to lightly coat the tomatoes, enhancing their sweetness when baked.
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 and carefully line it with the rolled out puff pastry, making sure it comes up over the edges. Prick the bottom of the pastry several times with a fork to prevent it from puffing unevenly. Place a sheet of baking parchment over the pastry and fill it with pie weights or dried beans. This step, called blind baking, ensures a crisp crust that won’t get soggy once the filling goes in. Bake for 15 minutes, then remove the weights and bake for another 10 minutes to get a beautifully golden base.
Step 2: Prepare the Filling Mixture
While the crust is baking, whisk together the eggs, heavy cream, and milk until smooth and slightly frothy. Stir in the chopped baby spinach, grated parmesan, dried oregano, salt, and a generous grind of black pepper. This mixture will create the luscious, creamy custard that ties all the flavors together, with fresh greens and herbs adding brightness and complexity.
Step 3: Add Cheese and Tomatoes
Once the pastry is out of the oven and slightly cooled, decrease the oven temperature to 360°F (180°C). Scatter the crumbled feta cheese evenly over the bottom of the pastry shell. The salty tang of feta will beautifully contrast the sweetness of the tomatoes and the richness of the custard. Lightly toss the cherry tomatoes with olive oil and arrange them on top of the filling, making sure each slice is snugly nestled in the mix.
Step 4: Bake the Quiche
Pour the prepared egg and spinach mixture over the feta and tomatoes, filling the crust nearly to the rim. Place the quiche back in the oven and bake for 20 minutes. To protect the pastry edges from over-browning, cover the rim with a pie shield or aluminum foil. Continue to bake for an additional 30 to 35 minutes, or until the filling is just set in the middle with a slight wobble. Let it rest for 10 minutes before serving to allow the flavors to settle and for easier slicing.
How to Serve Easy Tomato Spinach Feta Quiche Recipe
Garnishes
Fresh garnishes like a sprinkle of chopped fresh parsley or basil can add a pop of color and an herbal fragrance that elevates each bite. A light drizzle of extra virgin olive oil or a few flakes of sea salt can enhance the texture and flavor nuances of this already charming dish.
Side Dishes
Pair the quiche with a crisp green salad dressed in lemon vinaigrette for a refreshing contrast. Roasted new potatoes or a simple cucumber and red onion salad make fantastic side dishes that keep the meal light yet satisfying.
Creative Ways to Present
For brunch gatherings, serve your Easy Tomato Spinach Feta Quiche Recipe alongside bowls of fresh fruit and crusty artisan bread to create a welcoming spread. Try slicing into wedges and plating individual portions with a light microgreens salad on top for an elegant dinner party touch.
Make Ahead and Storage
Storing Leftovers
After enjoying your quiche, store any leftovers covered in the refrigerator. It will stay fresh for up to 24 hours, allowing you to enjoy the deliciousness again without losing its flavor or texture.
Freezing
If you want to save your quiche for longer, it freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to one month. Just thaw it overnight in the fridge before reheating.
Reheating
To reheat, pop slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Avoid microwaving to keep the crust crisp and the filling creamy rather than rubbery.
FAQs
Can I use a different type of cheese instead of feta?
Absolutely! While feta adds a lovely tanginess, you can substitute it with goat cheese, ricotta, or even shredded mozzarella depending on your preference, though the flavor profile will shift slightly.
Do I have to blind bake the puff pastry?
Blind baking is crucial here to prevent a soggy crust. It creates a sturdy, flaky base that holds up well to the custard filling and juicy tomatoes, ensuring the quiche’s texture is spot on.
Can I prepare this quiche vegan or dairy-free?
This particular recipe relies on eggs, cream, and cheese, which aren’t vegan. However, you can experiment with plant-based alternatives like tofu or cashew cream and vegan cheese to create a vegan-friendly quiche.
What can I do if I don’t have puff pastry?
You may use a traditional pie crust or even a gluten-free crust if preferred. Each will give a different texture but will still work wonderfully with the filling.
How long does it take to make the Easy Tomato Spinach Feta Quiche Recipe?
Including prep and baking time, expect about 1 hour 45 minutes from start to finish. Much of this is baking and resting time, so the hands-on work is quite manageable.
Final Thoughts
This Easy Tomato Spinach Feta Quiche Recipe has stolen my heart with its cozy yet vibrant personality. It’s perfect for any meal occasion and easily becomes a crowd-pleaser. I truly encourage you to try it out and enjoy the delightful blend of flavors and textures that only a homemade quiche can offer. Once you make it, I’m sure you’ll find plenty of reasons to come back to this recipe time and again.
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Easy Tomato Spinach Feta Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Quiche
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Easy Tomato Spinach Feta Quiche is a delicious and savory dish featuring a flaky puff pastry crust filled with a creamy mixture of eggs, cream, milk, fresh spinach, parmesan, and crumbled feta cheese, topped with juicy cherry tomatoes. Perfect for brunch, lunch, or a light dinner, this quiche is easy to prepare and bake, delivering a perfect balance of flavors and textures.
Ingredients
Pastry
- 8.5 oz puff pastry (rolled out to fit into your pie dish and over the rim)
Egg Mixture
- 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)
Toppings
- 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. Fit the rolled out puff pastry inside the dish, ensuring it goes over the rim. Prick the bottom of the pastry several times with a fork to prevent bubbling during baking.
- Blind Bake the Puff Pastry: Place a piece of baking parchment paper over the pastry and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes. The pastry may puff up in the middle but it will settle after baking.
- Prepare the 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 the Quiche: Once the pastry has finished blind baking, remove it from the oven and let it cool for 5 minutes. Reduce the oven temperature to 360°F (180°C). Evenly spread the crumbled feta cheese over the bottom of the pastry shell, then pour the 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 uncovered for 20 minutes. Then, protect the edge of the crust by covering the rim with a pie shield or aluminum foil to prevent over-browning. Continue baking for an additional 30 to 35 minutes, or until the filling is fully set and slightly golden on top.
- Rest and Serve: Remove the quiche from the oven and allow it to rest for about 10 minutes before serving. Alternatively, you can let it cool completely and refrigerate it covered for up to 24 hours to serve later.
Notes
- Ensure the puff pastry is properly blind baked to avoid a soggy crust.
- Using a pie shield or foil around the crust edge prevents over-browning during the extended baking time.
- Chopping larger spinach leaves helps distribute them evenly throughout the filling.
- Leftovers can be refrigerated and served cold or reheated gently in the oven.
- You can substitute milk for a lower-fat option if desired.
