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
Scale
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.
