1 hour hr 35 minutes mins
| 13 Comments |
5 from 7 votes
Jump to Recipe | Updated: | by Nora
This easy tomato spinach feta quiche is made with puff pastry, cheese, eggs and plenty of fresh ingredients. You can even make it ahead of time to make a special brunch super easy!
The filling puffs up nicely and the pastry bakes to crispy perfection.
The quiche works just as well on Christmas morning as it does for a Mother’s Day get together with friends and family.
And leftovers make the best packed lunch – a great recipe idea all around!
I will never say no to a good quiche. There’s something about the mix of crispy pastry and that smooth and creamy egg filling – it gets me every time.
Actually I like the bottom pastry to be a bit soggy. Not limp, but I don’t mind if some of the filling soaked in. Shortcrust is fine, but puff makes it more special. And there has to be cheese.
There always has to be cheese.
Can you tell that I’m very particular about what kind of quiche I like?
Here I managed to combine puff pastry, lots of feta cheese and a healthy dose of greens. Go on, you can be proud of me.
Granted, it would take a slightlyunhealthy dose of this spinach feta quiche to actually get in a healthy dose of greens. But every little helps, right?
Since we don’t really do brunch very often and breakfast tends to be the usual rotation of muesli-oatmeal-toast, we like to have quiche for lunch or dinner just as much.
What I love about having quiche as a meal is that I can make it in advance. So if I know we’ll be really busy I can bake up this spinach feta quiche a day early and know that Iwon’thave to worry about making time to actually cook.
This recipe makes a pretty deep quiche, which is great to feed a bigger brunch gathering. Or serve as a hearty meal.
The spinach feta quiche bakes up perfectly in a 9-inch deep dish pie plate. You’ll need to roll out the puff pastry large enough to cover the rimof the dish, or else you won’t get that wonderfully crunchy edge.
And most of all, do make sure to set a slice aside for yourself before serving. Else I cannot guarantee there will be any left.
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Easy Tomato Spinach Feta Quiche
This Easy Tomato Spinach Feta Quiche is packed with flavor and guaranteed to be a hit at your next brunch! Can easily be made a day in advance.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 5 from 7 votes
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Recipe details
Prep 20 minutes mins
Cook 1 hour hr 15 minutes mins
Total 1 hour hr 35 minutes mins
Servings 8
Ingredients
- 8.5 oz puff pastry rolled out to fit into your pie dish and over the rim
- 5 large eggs
- ⅔ cup heavy cream 160ml
- ½ cup milk 120ml
- 2 cups chopped baby spinach
- ¼ cup grated parmesan 25g
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Black pepper to taste
- 6 oz Feta cheese coarsely crumbled, 170g
- ½ pound cherry tomatoes on the vine if available, 250g
- 1 teaspoon olive oil
Instructions
Blind Bake the Puff Pastry
Preheat the oven to 400°F (200°C). Lightly grease a 9-inch (23cm) deep-dish pie plate and fit the rolled out puff pastry inside and over the rim. Prick the bottom multiple times with a fork.
Place a piece of baking parchment on the pastry and cover with pie weights (or dried beans). Blind bake the pastry for 15 minutes, remove the pie weights and continue blind baking for another 10 minutes. The pastry might puff up a bit in the middle, but it will come back down once it’s out of the oven.
Make the Filling
In the meantime, whisk the eggs with the cream and milk in a large bowl. Stir in the spinach, parmesan, oregano, salt and pepper.
Once the pastry has finished blind baking, remove it from the oven and allow it to cool for 5 minutes. Decrease the heat to 360°F (180°C). Scatter the feta cheese over the bottom of the pastry and pour the egg filling on top. Brush the tomatoes with the olive oil and arrange them in the filling.
Bake the Quiche
Bake the quiche for 20 minutes, then cover the rim with either a pie shield or aluminium foil. Finish baking for another 30-35 minutes or until the filling is set in the middle.
Rest for 10 minutes before serving, or cool completely and then chill, covered, for up to 24 hours.
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Nutrition
Calories: 332kcal
Nutrition is an estimate.
More recipe information
Cuisine: French
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
Reader Interactions
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Comments
Monica says
Any suggestions for adding sausage?
Reply
Nora says
Monica, I would brown and crumble sausage in a skillet first, then spread it over the bottom of the crust before adding the other ingredients. Hope this helps!
Reply
Angela says
Excellent! Very alterable, yummy and had leftovers ?Reply
Sandra Sprague says
I love making this and everyone I have made it for has also loved it.Reply
Arlene Cronin says
There is only one major problem with this tart. The chef left the vine and leaves on the tomatoes. Tomatoes belong to the deadly nightshade family. The vine and leaves are
very poisonous. The leaves should always be removed unless you are trying to kill someone.Reply
Nora says
Hi Arlene, thanks for your concern! Here’s an interesting article about how poisonous tomato leaves are: Tomato Leaves on The Kitchn Like you, I always thought they needed to be absolutely separate from food, but very successful (and scientifically accurate) chefs like Heston Blumenthal frequently use tomato vines to add more tomato flavor to things like sauces and soups (they are to be removed before eating, as you would a bay leaf for example). He definitely hasn’t killed anyone with it so far. The article I linked above says you would need to actually swallow at least 1.5 pounds of tomato leaves and vines to experience negative effects. Leaving them on the tomatoes for a pretty effect in this tart is certainly not going to kill anyone – especially because they’re supposed to be removed before eating.
Reply
Danielle Fahey says
Making this for mothers day brunch, looks heavenly! If I make the day before – how do you suggest heating it up to keep crisp? Thanks!
Reply
Nora says
I would heat your oven to the highest temperature and then warm up the quiche for 10-15 minutes. If you’re refrigerating the quiche overnight I recommend not tightly covering it, else moisture will build up and soften the pastry. Hope it all works out for you 🙂
Reply
Julia | Savory Tooth says
Wow this is so pretty!
Reply
Keith @ How's it Lookin? says
Looks great. Nice and crispy, thanks for sharing
Reply
Liz @ Floating Kitchen says
This is just lovely, Nora! I actually hate eggs EXCEPT in quiche. It’s the only way I like to eat them. And I’ll never turn down a slice of quiche – especially one this pretty and of course, with cheese. 🙂
Reply
marcie says
oh, and thanks for linking up to my quiche! 🙂
Reply
marcie says
Nora, I love your new site design — it’s so pretty! 🙂 I’ve said no to plenty of quiche, but I’d never say no to this one! I love all of the ingredients you’ve used and it looks just perfect!
Reply
