If you’re looking for a delightful dish that combines fresh, vibrant flavors with a comforting, flaky crust, this Easy Tomato Spinach Feta Quiche Recipe is just what you need. It’s a perfect blend of creamy, tangy feta cheese, sweet cherry tomatoes, and nutritious spinach, all wrapped in a golden puff pastry shell. Whether you’re serving brunch for guests or a cozy family dinner, this quiche brings a beautiful balance of color, texture, and taste that’s sure to brighten any table and please every palate.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient has a special role in creating a quiche that’s rich, fresh, and satisfying. From the flaky puff pastry that forms the perfect base to the luscious blend of eggs, cream, and cheese, every component builds layers of flavor and texture that make this dish truly unforgettable.
- 8.5 oz puff pastry: Provides a buttery, flaky crust that holds all the delicious filling perfectly.
- 5 large eggs: The rich base that binds all the ingredients together and gives the quiche its creamy structure.
- 2/3 cup heavy cream: Adds depth and a smooth, luscious texture to the custard filling.
- 1/2 cup milk: Lightens the richness of the cream while keeping the custard tender.
- 2 cups baby spinach: Adds vibrant color and a boost of nutrients, plus a fresh, mild flavor that complements the cheese.
- 1/4 cup grated parmesan: Brings a nutty, savory kick that rounds out the filling beautifully.
- 1 teaspoon dried oregano: Offers an herbaceous note that enhances the Mediterranean vibe of the quiche.
- 1/2 teaspoon salt: Balances and elevates all the flavors in the filling.
- Black pepper (to taste): Adds a subtle warmth and spice that brightens the dish.
- 6 oz feta cheese: Crumbled feta lends that tangy, creamy texture that’s truly the star of the dish.
- 1/2 pound cherry tomatoes: Burst of juicy sweetness and acidity that keeps each bite interesting.
- 1 teaspoon olive oil: Used to brush the tomatoes, intensifying their flavor and adding a lovely sheen.
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 fit your rolled out puff pastry inside, making sure it extends just beyond the rim. Prick the bottom of the pastry multiple times with a fork to prevent it from puffing too much. Next, cover the pastry with baking parchment and add pie weights or dried beans on top. Blind bake the crust for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes. The pastry may puff up slightly in the center, but don’t worry—it will settle once out of the oven.
Step 2: Prepare the Filling Mixture
While your crust is baking, whisk together the eggs, heavy cream, and milk in a large bowl until the mixture is smooth and creamy. Stir in the chopped baby spinach, grated parmesan, dried oregano, salt, and black pepper, mixing well to combine all the flavors perfectly. This mixture is the heart of your quiche, combining richness with fresh, herbal notes that balance the creamy tang of the feta.
Step 3: Assemble Your Quiche
Once the pastry has been blind baked, allow it to cool for about 5 minutes, then reduce your oven temperature to 360°F (180°C). Scatter the crumbled feta cheese evenly over the bottom of the pastry shell, creating a flavorful base layer. Pour the egg and spinach filling on top next, and brush the cherry tomatoes with olive oil before arranging them decoratively over the filling. This not only adds a pop of color but also ensures the tomatoes roast beautifully during baking.
Step 4: Bake the Quiche to Perfection
Bake the quiche for 20 minutes initially, then carefully shield the pastry rim with a pie shield or aluminum foil to prevent over-browning. Return it to the oven and continue baking for another 30 to 35 minutes or until the filling is fully set in the middle. A fully cooked quiche should have a slight wobble but no liquid in the center. Let it rest for 10 minutes before serving, allowing the custard to firm up slightly and the flavors to meld beautifully.
How to Serve Easy Tomato Spinach Feta Quiche Recipe
Garnishes
A light scattering of fresh herbs like chopped parsley, dill, or basil adds a fragrant, vibrant touch that complements the spinach and feta wonderfully. A drizzle of good-quality extra virgin olive oil or a few cracked black peppercorns on top can also make your presentation pop and add an additional layer of flavor.
Side Dishes
This quiche pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette or a simple cucumber and red onion salad. You can also serve it alongside roasted potatoes or fresh fruit for a well-rounded meal that feels both indulgent and fresh.
Creative Ways to Present
Serve your quiche warm or at room temperature, perfect for a relaxed brunch or a light dinner. Try cutting it into smaller, bite-sized squares for a party appetizer or serve it alongside bowls of soup for a cozy lunch. Its beautiful colors and layers also make it a great holiday or special occasion centerpiece.
Make Ahead and Storage
Storing Leftovers
You can store any leftover quiche tightly covered in the refrigerator for up to 24 hours. The flavors actually deepen overnight, making it just as delicious the next day—perfect for a quick breakfast or lunch on the go.
Freezing
This quiche freezes well if you want to prepare in advance. Wrap it tightly in plastic wrap and foil to prevent freezer burn, and it can be stored for up to one month. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat slices gently in a low oven (around 325°F or 160°C) for 10 to 15 minutes until warm through to keep the pastry flaky and the filling creamy. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use a different type of cheese instead of feta?
Absolutely! While feta provides a wonderful tang and creaminess, you can substitute with goat cheese or ricotta for a milder flavor, or even sharp cheddar for a more robust taste. Each cheese will give the quiche its own unique character.
Is there a way to make this quiche vegetarian-friendly?
This recipe is already vegetarian as it contains no meat, focusing on spinach, tomatoes, and cheese. To keep it fresh and flavorful, avoid adding any animal-based products beyond dairy and eggs.
How can I tell when the quiche is fully cooked?
The quiche is done when the filling is set but still slightly wobbly in the center and the crust is golden and crisp. You can also insert a knife into the center—it should come out mostly clean with just a few moist crumbs attached.
Can I make this with store-bought pie crust instead of puff pastry?
Yes, you can use a ready-made pie crust, but puff pastry adds that wonderful flakiness and buttery texture that really elevates the quiche. If using pie crust, blind bake it carefully and watch baking times as they might vary slightly.
What’s the best way to reheat leftover quiche without drying it out?
Reheat your leftover quiche in a moderate oven rather than a microwave. Wrapping it loosely in foil can help keep moisture in, ensuring the crust stays crisp and the filling remains creamy rather than rubbery or dry.
Final Thoughts
This Easy Tomato Spinach Feta Quiche Recipe has quickly become one of my favorite go-to dishes because it strikes the perfect balance between effortless preparation and impressive flavor. It’s a vibrant, savory treat that works for any time of day and any occasion, and I highly encourage you to give it a try. Once you make it, I’m confident it will become a trusted staple in your recipe arsenal, just like it has in mine!
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Easy Tomato Spinach Feta Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Tomato Spinach Feta Quiche is a savory and satisfying dish perfect for brunch, lunch, or a light dinner. Made with flaky puff pastry, a creamy egg custard filled with fresh spinach, tangy feta cheese, parmesan, and sweet cherry tomatoes, this quiche offers a delightful combination of flavors and textures. The recipe includes a simple blind baking step to ensure a crisp crust and a creamy, perfectly set filling.
Ingredients
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
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Black pepper (to taste)
- 6 oz Feta cheese (coarsely crumbled)
- 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 fit the rolled out puff pastry inside, making sure it extends over the rim. Prick the bottom of the pastry multiple times with a fork to prevent bubbling.
- Prepare for Blind Baking: Place a sheet of baking parchment over the pastry and fill it with pie weights or dried beans. Blind bake the pastry for 15 minutes, then carefully remove the weights and parchment and continue baking for another 10 minutes. The pastry may puff slightly in the center but will settle once cooled.
- Make the Filling: While the pastry bakes, whisk together the eggs, heavy cream, and milk in a large bowl until fully combined. Stir in the chopped spinach, grated parmesan, dried oregano, salt, and black pepper until evenly mixed.
- 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). Scatter the crumbled feta cheese evenly over the bottom of the pastry shell. Pour the egg and spinach mixture over the feta. Brush the cherry tomatoes with olive oil and arrange them on top of the filling.
- Bake the Quiche: Bake the quiche at 360°F (180°C) for 20 minutes. Then, cover the rim of the pastry with a pie shield or aluminum foil to prevent over-browning. Continue baking for another 30 to 35 minutes, or until the filling is fully set in the middle and a knife inserted comes out clean.
- Rest and Serve: Remove the quiche from the oven and let it rest for 10 minutes before slicing and serving. Alternatively, you can let it cool completely, cover, and chill in the refrigerator for up to 24 hours before serving cold or warmed.
Notes
- Make sure to prick the puff pastry base to avoid bubbles during blind baking.
- Using a pie shield or foil to cover the crust edges prevents burning.
- The quiche can be served warm, at room temperature, or chilled.
- For a vegetarian option, this recipe is naturally suitable as it contains no meat.
- Leftovers can be stored covered in the refrigerator for up to 24 hours.
