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
Scale
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.
