If you’ve been searching for a dish that feels both sophisticated and comforting, I have just the thing: the Easy Tomato Spinach Feta Quiche Recipe. Imagine a buttery, flaky puff pastry crust hugging a luscious filling of fresh spinach, tangy feta, and sweet cherry tomatoes, all brought together with creamy eggs and a hint of oregano. This quiche is perfect for brunch, lunch, or even a light dinner, and it’s surprisingly simple to make despite its elegant appearance. Trust me, once you try this recipe, it’ll quickly become one of your favorite go-to dishes to impress friends or enjoy a cozy meal at home.
Ingredients You’ll Need
Every ingredient in the Easy Tomato Spinach Feta Quiche Recipe plays an important role in creating that perfect balance of flavors and textures. From the creamy eggs to the vibrant spinach and juicy tomatoes, each element is thoughtfully selected to make this quiche shine.
- 8.5 oz puff pastry: This forms the flaky, buttery crust that holds everything together—avoid shortcuts here for best texture.
- 5 large eggs: The rich base binding the filling, providing structure and creaminess.
- 2/3 cup heavy cream: Adds a luscious, velvety texture to the filling, making every bite silky smooth.
- 1/2 cup milk: Lightens the custard so it’s not too dense, balancing creaminess with a tender consistency.
- 2 cups baby spinach: Fresh and vibrant, spinach gives a lovely pop of green and earthy flavor—chop if leaves are large.
- 1/4 cup grated parmesan: Boosts savory notes with its nutty, sharp richness.
- 1 teaspoon dried oregano: Infuses the quiche with warm herbal aroma, complementing the feta beautifully.
- 1/2 teaspoon salt: Enhances all the natural flavors, especially the cheese and spinach.
- Black pepper to taste: Adds a subtle spice that wakes up the palate without overpowering.
- 6 oz feta cheese, coarsely crumbled: Creamy and tangy, feta is the star cheese here, offering delightful bursts of flavor.
- 1/2 pound cherry tomatoes: Juicy and sweet, they provide bright color and fresh contrast to the creamy filling.
- 1 teaspoon olive oil: Used to brush the tomatoes before baking, bringing out their natural sweetness.
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). Lightly grease your 9-inch deep-dish pie plate and gently fit the rolled-out puff pastry into it, letting the edges hang over. Prick the base multiple times with a fork—that’s the secret trick to keep the crust from puffing up too much. Next, cover the pastry with baking parchment and fill it with pie weights or dried beans. This helps the crust stay flat and crisp. Blind bake it for 15 minutes, remove the weights, and bake for an additional 10 minutes. Don’t worry if the middle puffs up a bit; it will settle once out of the oven.
Step 2: Prepare the Filling
While your crust is baking, whisk together the eggs, heavy cream, and milk in a large bowl until well combined. Stir in the baby spinach, grated parmesan, oregano, salt, and black pepper. This mixture is the luscious custard that brings everything to life. The spinach adds freshness, parmesan sharpness, and oregano a layer of herbal warmth that perfectly complements the feta.
Step 3: Assemble Your Quiche
Once the pastry has cooled slightly, lower the oven temperature to 360°F (180°C). Scatter the crumbled feta evenly across the bottom of the pastry shell—this ensures every bite has that delightful, tangy cheese flavor. Pour your spinach and egg filling over the feta, and then brush the cherry tomatoes with olive oil to bring out their sweetness. Nestle the tomatoes in a single layer on top of the filling for a beautiful presentation and bursts of juicy flavor.
Step 4: Bake the Quiche
Bake your quiche for 20 minutes. To prevent the pastry rim from overbrowning, cover it carefully with a pie shield or tin foil. Continue baking for another 30 to 35 minutes, or until the filling is set and just slightly golden on top. This slow baking ensures a perfectly cooked custard that’s firm but still creamy in the middle.
Step 5: Rest and Serve
Allow your quiche to rest for about 10 minutes before slicing. This resting time helps the filling settle, making clean cuts much easier and preventing any wobbling. You can serve it warm, at room temperature, or even chilled—each variation bringing out different aspects of its flavor.
How to Serve Easy Tomato Spinach Feta Quiche Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a pop of color and a fresh herbal note that brightens each slice. For a touch of elegance, drizzle a little extra virgin olive oil or balsamic glaze just before serving. If you love a bit of heat, crushed red pepper flakes on top work wonders too.
Side Dishes
This quiche pairs beautifully with a crisp green salad dressed in a light lemon vinaigrette—think arugula or mixed baby greens. For a heartier meal, roasted new potatoes seasoned with rosemary, or a simple bowl of soup like tomato bisque makes an inviting combo. The freshness of the sides balances the richness of the quiche perfectly.
Creative Ways to Present
Consider serving mini versions of this quiche in muffin tins for a charming brunch option that guests can grab and go. For a colorful twist, layer different colored cherry tomatoes or add roasted red peppers to the filling. You can even make a savory tart by rolling the puff pastry thinner and cutting it into squares for easy appetizers.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the quiche tightly with plastic wrap or store in an airtight container. It keeps well in the refrigerator for up to 24 hours, making it a fantastic option for next-day meals or quick lunches.
Freezing
If you want to prepare ahead, this quiche freezes beautifully. Wrap tightly in plastic wrap and foil before freezing to guard against freezer burn. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for about 10-15 minutes to regain that fresh-baked texture and warm filling. Avoid the microwave if possible, as it can make the crust soggy. Reheating gently helps the flavours and crunchiness come back to life.
FAQs
Can I use fresh herbs instead of dried oregano?
Absolutely! Fresh oregano or even thyme can be great substitutes and bring a bright, herbaceous flavor. Just use about a tablespoon of fresh herbs instead of a teaspoon of dried.
What can I substitute for puff pastry?
If puff pastry isn’t available, a good-quality pie crust or shortcrust pastry will work well. However, puff pastry gives that signature flakiness and buttery lift that makes this quiche so special.
Can I make this quiche vegetarian?
This recipe is naturally vegetarian as it contains no meat. Just double-check that your puff pastry doesn’t contain any animal-derived ingredients if you follow a strict vegetarian diet.
Can I add other vegetables to this quiche?
Yes! Feel free to experiment by adding sautéed mushrooms, bell peppers, or caramelized onions. Just be mindful of moisture—pat veggies dry to avoid a soggy crust.
How do I know when the quiche is fully cooked?
The filling should be set and slightly puffed, not jiggle when you gently shake the dish. The edges might be golden brown, and a toothpick inserted in the center should come out mostly clean.
Final Thoughts
You really can’t go wrong with the Easy Tomato Spinach Feta Quiche Recipe. It’s a crowd-pleaser that feels like a special occasion dish but comes together with ease. Whether you’re feeding family, impressing brunch guests, or just treating yourself, this quiche is sure to bring smiles and happy bellies. So go ahead, grab those fresh ingredients and make this gem of a recipe your own—it’s time to savor every delicious bite.
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Easy Tomato Spinach Feta Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast, Brunch, Lunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Easy Tomato Spinach Feta Quiche is a delightful savory pie featuring a flaky puff pastry crust filled with a rich blend of eggs, cream, fresh spinach, tangy feta cheese, and juicy cherry tomatoes. Perfect for brunch, lunch, or a light dinner, this quiche offers a balanced combination of creamy, fresh, and slightly tangy flavors, elegantly baked to golden perfection.
Ingredients
Pastry
- 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)
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 (23 cm) deep-dish pie plate, then press the rolled-out puff pastry into the dish, letting it hang over the edges. Use a fork to prick the bottom of the pastry multiple times to prevent bubbling during baking.
- Prepare for Blind Baking: Place a piece of baking parchment paper over the pastry and fill it with pie weights or dried beans to keep the crust from puffing up excessively. Bake for 15 minutes, then remove the weights and parchment, continuing to bake for an additional 10 minutes until the crust is lightly golden. Allow it to cool slightly.
- Make the Filling: While the crust bakes, whisk together the eggs, heavy cream, and milk in a large bowl until smooth. Stir in the chopped baby spinach, grated parmesan, dried oregano, salt, and black pepper until well combined.
- Assemble the Quiche: Reduce the oven temperature to 360°F (180°C). Scatter the crumbled feta cheese evenly over the bottom of the pre-baked pastry shell. Pour the egg and spinach mixture over the feta. Toss the cherry tomatoes with olive oil to coat, then arrange them on top of the filling.
- Bake the Quiche: Bake the quiche uncovered for 20 minutes. To protect the pastry edges from burning, cover the rim with a pie shield or aluminum foil. Continue baking for another 30 to 35 minutes, or until the filling is set and no longer jiggly in the center.
- Rest and Serve: Remove the quiche from the oven and allow it to rest for about 10 minutes before slicing. For best flavor, you may also cool it completely, cover, and chill for up to 24 hours before serving.
Notes
- You can substitute the baby spinach with fresh kale or Swiss chard if preferred, but be sure to chop it finely and sauté briefly if using tougher greens.
- Using a pie shield or foil prevents the puff pastry edges from burning while the quiche finishes baking.
- For a lighter version, substitute half-and-half for heavy cream or use all milk instead.
- This quiche can be served warm, at room temperature, or cold from the refrigerator.
- Leftovers should be stored covered in the fridge and consumed within 24-48 hours for best quality.
