Easy Spinach and Cherry Tomato Quiche Recipe
This easy recipe makes the best spinach quiche. Perfect for brunch, lunch, or dinner, it’s packed with simple ingredients and big on taste.
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Spinach Quiche: Easy and Delicious
If you love recipes that are quick to prep and impress everyone at the table, this spinach quiche is right up your alley. With its golden crust and creamy filling, it’s perfect for brunches, light dinners, or even a midday snack. My family loves it when I whip this up, and let me tell you, there’s something satisfying about serving a dish that looks fancy but is secretly super simple.
Plus, quiches are versatile! You can customize the filling with what you have on hand, making this a great “use-what-you’ve-got” recipe. Ready to bake? Let’s get started!
Expert Tip
To avoid a soggy crust, pre-bake the pastry before adding the filling. This extra step makes all the difference, especially if you’re adding juicy ingredients like tomatoes or olives.
Why You’ll Love This Recipe
- Simple Ingredients: Everything you need is easy to find at your local store.
- Customizable: Swap or add ingredients based on your preferences.
- Great Anytime: Works for breakfast, lunch, or dinner.
- Crowd-Pleaser: Everyone loves a slice of homemade quiche!
Ingredients
Substitutions
- Spinach: Swap with kale or arugula for a different green base.
- Gruyère: Try cheddar, Swiss, or mozzarella if Gruyère isn’t available.
- Olives: Omit or replace them with diced bell peppers for a milder flavour.
Variations
- Sun-Dried Tomato Version: Replace cherry tomatoes with sun-dried tomatoes for a deeper taste.
- Vegetable Medley: Add sautéed mushrooms, zucchini, or onions to the filling for extra texture.
- Meaty Addition: Include cooked bacon bits or diced ham for a heartier dish.
Step-by-step instructions
Start by prepping your ingredients and getting everything ready. Prep by halving the cherry tomatoes, grating the cheese, slicing the olives, and whisking the eggs with the cream.
Having everything ready makes it all come together smoothly! A little prep makes the process so much easier!
- Preheat and Prep the Crust: Preheat your oven and position a rack in the middle. Roll out the shortcrust pastry and press it gently into your tart pan, ensuring it covers the sides evenly. Trim the excess pastry, prick the base with a fork to prevent bubbling, line with parchment paper, and fill with pie weights or dried beans.
- Blind Bake the Crust: Bake the crust until lightly golden. Remove the parchment paper and weights, then briefly bake until the crust is fully set and golden brown. Let it cool while you prepare the filling.
- Prepare the Filling: Lightly cook the spinach in a pan until softened, then chop it finely and remove any excess water. Whisk together the eggs, heavy cream, sour cream, and grated Gruyère in a medium bowl until smooth. Stir in the chopped spinach, sliced olives, salt, and pepper, ensuring everything is evenly combined.
- Assemble the Quiche: Pour the filling into the pre-baked crust, spreading it evenly. Place halved cherry tomatoes on top, cut side up, arranging them for an attractive presentation.
- Bake and Serve: Bake the quiche until the filling is set and golden brown. Let it cool for a few minutes before slicing. Serve warm or chilled for a delicious meal!
A full list of ingredients and instructions can be found in the recipe card below.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Reheat directly from frozen in a 350°F oven until warmed through.
Serving Suggestions
This quiche pairs wonderfully with a simple green salad or a cup of soup. It’s also a hit as part of a brunch spread with fresh fruit and pastries.
Tips and Tricks
- For a flakier crust, chill the pastry before baking.
- Pre-cook watery vegetables to prevent the filling from becoming too runny.
- Let the quiche cool slightly before slicing to keep the filling intact.
FAQs
Looking for more Brunch Recipes?
- Baked Oats with Sour Cherry and Chocolate Ganache
- Potato Frittata
- Easy Cabbage Frittata Recipe | Low-Calorie Breakfast Idea
- Quick and Easy Scones Recipe | Ready in 20 minutes
- How to make Cherry Clafoutis
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Easy Spinach and Cherry Tomato Quiche Recipe
Equipment
- 9-inch deep tart pan
- Fork
- parchment paper
- Pie weights or dried beans
- Medium mixing bowl
Ingredients
- 1 pack of shortcrust pastry
- 3 large eggs
- 1 small bunch of spinach about 3 cups
- ⅔ cup heavy cream
- ⅔ cup sour cream
- 3.5 ounces Gruyère cheese or your favorite substitute
- 5 cherry tomatoes halved
- ⅓ cup sliced olives
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat and Prep: Preheat your oven to 400°F/200°C and position a rack in the middle. Roll out the shortcrust pastry and press it gently but firmly into your tart pan, ensuring it reaches up the sides evenly. Trim any excess pastry hanging over the edges. Use a fork to prick the bottom of the crust in several places (about 1 inch apart) to prevent bubbling during baking. Line the crust with parchment paper and fill it with pie weights or dried beans to hold its shape.1 pack of shortcrust pastry
- Blind Bake the Crust: Place the tart pan in the oven and bake for 10-15 minutes until golden-brown. Carefully remove the parchment paper and weights, then return the crust to the oven for another 4-5 minutes. The crust should be lightly golden and fully set. Remove from the oven and let it cool slightly while you prepare the filling.
- Make the Filling: In a medium bowl, whisk the eggs, heavy cream, sour cream, and grated Gruyère until well combined. Meanwhile, lightly cook the spinach in a pan to soften it, then chop it finely, remove any excess water. Spread the chopped spinach, sliced olives, salt, and pepper into the egg mixture. Stir everything together to ensure the ingredients are evenly distributed.3 large eggs, 1 small bunch of spinach, 2/3 cup heavy cream, 2/3 cup sour cream, 3.5 ounces Gruyère cheese, 1/3 cup sliced olives, 1/4 teaspoon black pepper, 1/2 teaspoon salt
- Assemble the Quiche: Pour the prepared filling into the pre-baked crust, spreading it out evenly with a spatula if needed. Gently place the halved cherry tomatoes on top of the filling, cut side up, spacing them out for an attractive presentation.5 cherry tomatoes
- Bake: Lower the oven temperature to 325°F/160℃ and place the quiche back in the oven. Bake for 50-55 minutes or until the filling is set and golden brown. The edges should be golden, and the filling should look puffed up and soft.
- Cool and Serve: Remove the quiche from the oven and let it cool for 5 minutes. This helps the filling set completely for cleaner slices. Serve it warm or allow it to cool further and serve it chilled. Either way, it’s a crowd-pleaser!
Video
Notes
- Chill the Pastry: For a perfectly flaky crust, refrigerate the shortcrust pastry for 15 minutes before rolling it out.
- Pre-Cook Spinach: Lightly cook the spinach to reduce excess moisture and prevent the filling from becoming soggy.
- Use Fresh Ingredients: Opt for fresh spinach and cherry tomatoes for the best results.
- Check Doneness: The quiche is ready when the center is set but still slightly jiggly — overbaking can cause it to dry out.
- Cool Before Slicing: Let the quiche cool for 5 minutes after baking to ensure clean slices and a firm texture.