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
Scale
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.
