Spinach Tomato Quiche is perfect for breakfast or brunch! Super easy to make and loaded with flavor. Delicious warm, room temp, or chilled!
Spinach Tomato Quiche is so versatile and delicious! You can serve it for brunch or breakfast with some bacon or Italian sausage on the side or serve it for lunch with a green salad. We also love it for dinner, because who doesn’t love breakfast for dinner! And my husband is always excited when I make this easy quiche because he likes to take the leftovers to work. It’s a great dish for lunch boxes!
I love to make quiche ever since I’ve found the perfect dough to make it with. When I make quiche I want the leftovers to be as good as the fresh one. My quiche is crispy on the bottom and not soggy after a night in the fridge AND you don’t have to prebake the crust.
The whole spinach tomato quiche – crust and filling – is super EASY to make from scratch. Only about 20 minutes of hands-on time and you have the most delicious quiche! A quiche is also a perfect dish to bring to a picnic. You don’t need plates or cutlery – it holds its shape and you can eat it with your hands without making a mess.
Some tips and tricks for this Spinach Tomato Quiche:
- You can prepare the dough one day in advance and store it in the fridge.
- This quiche tastes great warm, at room temperature and chilled. Leftovers are perfect for lunch boxes.
- To make this recipe even easier you can use a refrigerated pie crust.
- You can customize the filling to your liking! Perfect add-ons would be crispy bacon, mozzarella cheese or other shredded cheese instead of feta cheese, or chopped mushrooms.
- I like to serve this quiche with a simple green salad on the side.
Looking for more Brunch Recipes?
- Ham and Cheese Breakfast Casserole
- Italian Baked Eggs and Meatballs
- Coconut Raspberry Muffins
- Easy Twisted Nutella Danish Recipe
Tools Used in the Making of this Spinach Tomato Quiche:
- Quiche Pan: This is my favorite quiche pan! It has a removable bottom which is great for serving, you can transport it covered in plastic wrap to your party and just pop out the quiche with the bottom part and use it as a serving plate.
- Mini Quiche Pans: These are great for brunch! Individual quiches are a good choice if you have guests with food allergies or different preferences.
- Pie Plate: Instead of a quiche pan you can also use a pie plate. I love this one from Emile Henry, it’s so beautiful and will make a great eye catcher on every brunch table.
So why not make this quiche on the weekend for brunch? Or for lunch? Or for dinner? It also makes a great late night snack!
Spinach Tomato Quiche
Spinach Tomato Quiche with Pine Nuts and Feta - a quiche packed with great flavors and perfect for every time of the day! I love to make it for dinner and have the leftovers for breakfast.
For the shortcrust (or use a refrigerated pie crust):
- 2 cups all-purpose flour (260g)
- 1 tsp salt
- 1 large egg
- 1/2 cup cold butter (110g)
- 2 tbsp cold water
For the filling:
- 5 large eggs
- 1/2 cup heavy whipping cream (120ml)
- 1/4 cup pine nuts (35g)
- 10 oz frozen chopped spinach thawed and squeezed to drain (300g)
- 1 cup crumbled feta cheese (110g)
- 1 1/2 cups cherry tomatoes (220g)
- 1/2 tsp salt
- 2 tbsp breadcrumbs
For the crust: Mix flour and salt. Add the egg, the cold butter, and 2 tbsp cold water. Use your hands to form a smooth dough. Form a disc, wrap in cling film and put it in the fridge for 30 minutes (or longer).
Preheat your oven to 400°F (200°C). Lightly grease a 9"/23cm quiche pan or pie dish.
In a large bowl mix eggs, pine nuts, thawed and drained spinach, heavy whipping cream, and crumbled feta cheese together. Season with salt, pepper, and nutmeg to taste.
On a floured work surface, roll out the chilled shortcrust dough until you have a circle that is slightly larger than your quiche pan.
Line your pan with the dough then prick the bottom with a fork a few times and sprinkle the breadcrumbs on top.
Pour the mixture over your crust and distribute well. Then gently press the whole cherry tomatoes into the filling.
Carefully transfer to the oven and bake for 50 minutes or until the top is golden brown and the filling is set. If your quiche gets dark quickly, cover with aluminum foil.
Remove the quiche from the oven and let it rest for 10 minutes before serving.
If you have leftovers and want to reheat the quiche, put it in the oven for a few minutes. That way the crust gets crispier!
Originally published in May 2016, updated with new images and a slightly improved recipe.