Spinach Quiche with tomatoes 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 making Spinach Quiche
- You can prepare the dough for the spinach tomato quiche 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.
[social_warfare buttons=”Pinterest, Facebook”]
Spinach Quiche with Tomatoes
Ingredients
For the shortcrust (or use a refrigerated pie crust):
- 2 cups all-purpose flour
- 1 tsp salt
- 1 large egg
- 1/2 cup unsalted butter, cold
- 2 tbsp water, cold
For the filling:
- 5 large eggs
- 1/2 cup heavy whipping cream
- 1/4 cup pine nuts, (optional)
- 10 oz frozen chopped spinach, thawed and squeezed to drain
- 1 cup crumbled feta cheese
- 1 1/2 cups cherry tomatoes
- 1/2 tsp salt
- Pepper
- Nutmeg
- 2 tbsp breadcrumbs
Instructions
- 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.
Notes
Nutrition Information
Lindsay says
Can you use fresh spinach for this? if so, how much? Also, does this freeze well? Looks delicious!
Julia Foerster says
Yes, you could definitely use fresh spinach. 1 pound of fresh spinach should be equivalent to 10 oz (or 1.5 cups) frozen spinach. I recommend sauteing it before adding it to the mixture otherwise the volume of the filling might be too large in the beginning. I have never tried freezing it (it’s always gone too fast) so I’m not sure, sorry.
Louise Plocharsky says
Can I use 11” quiche pan with removable bottom?
Julia Foerster says
Yes, that will work!
Rebecca says
I am not a baker and have never made a pie or quiche till today. I admit I cheated and used that name brand refrigerated pie crust, but oh it was soooo good!! I used spinach, extra sharp cheddar and fresh diced tomatoes. I did include the tomatoes in the mix, rather than on top. Oh it was to die for!! Thank you!!
Manuela says
Can you use this for crust recipe for fruit pies and chicken pot pie?
Julia says
I’ve only used the crust for quiches but I’m sure you could also use it for pies.
Katelyn says
Hi There,
Do you think almond milk would be a fine substitute for the heavy whipping cream?
Julia says
I haven’t tried this recipe with almond milk so I can’t really say if it is a good substitution but I think it will work.
Jessica says
This came out delicious! My boyfriend and I loved it! We’ll be snacking on the rest of it for breakfast on the go throughout the next few days! The pie crust did end up needing just a few extra drops of water because I only had medium eggs but it still came out great!
Sabz says
Wow it’s so tasty! I made this thanks to you. Thank u so much
Grace says
This looks wonderful. Can you help me with a gluten free version since I have several family members with gluten free issues.
Julia says
Thank you, Grace! I have very little experience with gluten free baking and I don’t feel confident making recommendations for you without sufficient practice :-( That being said, I would swap the all-purpose flour for gluten free flour and the breadcrumbs for gluten free ones. You should find these products in any bigger supermarket. I hope I could help a little bit :-)