Description
This Easy Tomato Spinach Feta Quiche is a delightful savory tart featuring a flaky puff pastry crust filled with a creamy mixture of eggs, spinach, feta, and cherry tomatoes. Perfect for brunch or a light dinner, this recipe combines fresh ingredients with simple techniques to deliver a flavorful and elegant meal.
Ingredients
Scale
Puff Pastry
- 8.5 oz puff pastry (rolled out to fit into your pie dish and over the rim)
Egg 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)
Toppings
- 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 deep-dish pie plate. Fit the rolled out puff pastry into the dish, ensuring it covers the rim. Prick the base multiple times with a fork to prevent bubbling. Place baking parchment on top and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and continue baking for an additional 10 minutes, allowing the pastry to puff up and then settle.
- Prepare the Filling: While the pastry is baking, whisk together the eggs, heavy cream, and milk in a large bowl until well combined. Stir in the chopped spinach, grated parmesan, dried oregano, salt, and pepper to create a flavorful custard mixture.
- Assemble the Quiche: Once the puff pastry has finished blind baking, remove it from the oven and let it cool for 5 minutes. Lower the oven temperature to 360°F (180°C). Sprinkle the crumbled feta cheese evenly over the pastry base. Pour the egg and spinach mixture on top. Brush cherry tomatoes with olive oil, then arrange them evenly on the filling.
- Bake the Quiche: Bake for 20 minutes uncovered. To prevent the crust rim from over-browning, cover it with a pie shield or aluminum foil. Continue baking for another 30-35 minutes, or until the filling is fully set and slightly golden on top.
- Rest and Serve: Remove the quiche from the oven and let it rest for 10 minutes before slicing. Alternatively, allow it to cool completely, cover, and refrigerate for up to 24 hours for serving later.
Notes
- Blind baking the puff pastry ensures a crisp crust and prevents sogginess from the filling.
- Use fresh baby spinach for the best texture; chop larger leaves to ensure even distribution.
- You can substitute feta with goat cheese or ricotta for a different flavor profile.
- Pie weights can be substituted with dried beans or rice for blind baking.
- The quiche can be enjoyed warm or chilled, making it versatile for meal prep or gatherings.
