Description
This Easy Tomato Spinach Feta Quiche is a savory, satisfying dish perfect for brunch, lunch, or a light dinner. Featuring a flaky puff pastry crust filled with a creamy blend of eggs, heavy cream, milk, fresh spinach, tangy feta, cherry tomatoes, and parmesan cheese, seasoned with oregano and black pepper, it’s both flavorful and elegant yet simple to prepare.
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, letting it hang over the edges. Prick the bottom of the pastry multiple times with a fork to prevent bubbling. Place a sheet of baking parchment over the pastry and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes until lightly golden. The pastry may puff in the center, but will settle after baking.
- Make the Filling: While the crust is baking, whisk together the eggs, heavy cream, and milk in a large bowl until smooth. Stir in the baby spinach, grated parmesan, dried oregano, salt, and black pepper until well combined.
- Prepare the Tart for Baking: After removing the blind-baked crust from the oven, let it cool for 5 minutes. Reduce the oven temperature to 360°F (180°C). Evenly scatter the crumbled feta cheese over the bottom of the crust. 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 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 30-35 minutes, or until the filling is fully set in the center and golden on top.
- Rest and Serve: Remove the quiche from the oven and allow it to rest for 10 minutes before slicing and serving. Alternatively, let it cool completely, cover, and refrigerate for up to 24 hours to serve chilled or reheat later.
Notes
- Blind baking the puff pastry helps prevent a soggy crust by pre-cooking it before adding the filling.
- For a crisper crust, ensure the pie weights fully cover the pastry during blind baking.
- You can substitute regular milk with a lower-fat option if preferred.
- Adding fresh herbs like basil or thyme can complement the flavor profile well.
- Leftovers can be refrigerated and eaten within 24 hours; reheat gently to preserve texture.
