Description
This Easy Tomato Spinach Feta Quiche combines a flaky puff pastry crust with a creamy, savory filling made from fresh spinach, tangy feta cheese, cherry tomatoes, and a blend of eggs, cream, and parmesan. Ideal for brunch, lunch, or a light dinner, this quiche offers a perfect balance of flavors wrapped in a golden, buttery crust.
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
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Black pepper (to taste)
Vegetables and Cheese
- 2 cups baby spinach (chopped if larger)
- 1/4 cup grated parmesan
- 6 oz feta cheese (coarsely crumbled)
- 1/2 pound cherry tomatoes
- 1 teaspoon olive oil
Instructions
- Preheat and Prepare Pastry: Preheat the oven to 400°F (200°C). Lightly grease a 9-inch (23cm) deep-dish pie plate and fit the rolled puff pastry inside, ensuring it goes over the rim. Prick the bottom of the pastry multiple times with a fork to prevent bubbling.
- Blind Bake the Pastry: Place a piece of baking parchment on the pastry and fill it with pie weights or dried beans. Blind bake for 15 minutes, then carefully remove the weights and bake for an additional 10 minutes. The pastry may puff up but will settle after baking.
- Prepare the Filling: While the pastry is baking, whisk together the eggs, heavy cream, and milk in a large bowl. Stir in chopped baby spinach, grated parmesan, dried oregano, salt, and black pepper until well combined.
- Cool and Adjust Oven Temperature: Remove the blind-baked pastry from the oven and let it cool for 5 minutes. Reduce the oven temperature to 360°F (180°C).
- Assemble the Quiche: Scatter the crumbled feta cheese evenly over the bottom of the pastry shell. Pour the egg and spinach mixture on top. Brush cherry tomatoes with olive oil and arrange them evenly in the filling.
- Bake the Quiche: Bake the quiche for 20 minutes. Then, cover the edges of the pastry with a pie shield or aluminum foil to prevent over-browning. Continue baking for an additional 30-35 minutes until the filling is fully set and slightly golden.
- Rest and Serve: Remove the quiche from the oven and allow it to rest for 10 minutes before serving. Alternatively, cool completely and refrigerate covered for up to 24 hours.
Notes
- Blind baking the puff pastry prevents the crust from becoming soggy when the filling is added.
- Using a pie shield or foil on the crust edges prevents them from burning during the longer baking time.
- Feel free to substitute fresh spinach with frozen spinach (drained well) if fresh isn’t available.
- This quiche can be enjoyed warm or cold, making it great for leftovers or make-ahead meals.
- Adjust seasoning to preference, especially salt, as feta and parmesan are naturally salty cheeses.
