This Garden Fresh Spinach Tomato Quiche creates a fabulous way to start the day, or to make a stunning presentation for Brunch.
🍽️ Why This Recipe Works
Easy to Make: It’s an easy dish that comes together quickly, and is simply flat-out delicious. Make this ahead of time, and re-heat just before serving, or serve it right out of the oven. Your guests are sure to love this!
Flexible: Flexibility is key as you can swap out so many of the ingredients to make it your own. Mix it up! Use one or two main ingredients and then change out a couple to make it a completely different recipe.
Don’t let the word “quiche” scare you! It is just a simple dough on the bottom of the pan like a traditional pie. It is filled with an egg based custard with savory ingredients.
Don’t let the word “custard” scare you either! It is just milk or cream mixed with eggs. It will harden as it is cooked.
You’ll find two sets of ingredients for this incredible recipe. One is the crust, and the other is the filling. Don’t worry. They are all easy! Let’s take a look at the top ingredients:
Eggs: The star of the show is, of course, the eggs. They will keep you filled up and satisfied.
Spinach & Tomatoes: You will get a ton of nutrients from the spinach and tomatoes. The tomatoes add a pleasant natural sweetness too.
Heavy Cream: The texture of the quiche comes from the heavy cream. You can swap the heavy cream for milk or half and half, but it won’t be as creamy if you do.
Making this is a snap! Here are the step-by-step instructions.
Step One: In a one cup measuring cup, break the egg for the pie crust and whip it until it’s a light lemon yellow. Add one tablespoon of vinegar, stir, and then fill the cup with water, and set aside.
Step Two: In a large bowl, add the flour, salt, and shortening. Cut the shortening into the flour with a pastry blender until it resembles small pea size particles. Add the egg/water mixture and fold into the flour mixture, until all the liquid is absorbed.
Step Three: With your hands, form the dough into a ball, and place on parchment paper. Roll dough out to fit a 12 inch cast iron skillet, and place the dough in the skillet bottom and up the sides. Pinch the top forming a decorative edge. Set aside.
Step Four: In a food processor, add eight eggs, cream, and Parmesan cheese. Blend the mixture until it is a light lemon color. Add the spinach, Feta cheese, salt, pepper, Italian seasoning, flour, and baking powder. Fold until the mixture is well mixed.
Step Five: Remove the bowl from the food processor, and gently add in the tomatoes. Pour the egg filling into the crust and top with a little more Parmesan cheese.
Step Six: Place the skillet in the oven at 350 degrees for 45 minutes to one hour, or until the quiche is golden brown. It is done when you insert a knife in the center and it comes out clean. Enjoy!
❗ Expert Tips
Make this crustless: You can make this crustless by spraying the bottom of the pie pan with non stick spray and pouring the egg mixture on top. Check the quiche in the oven earlier to make sure it is not burning since there is no crust to protect the eggs!
Make Quiche Cups: Make these into little quiches using a muffin tin. Prepare the egg mixture in the recipe box and then divide and pour into 12 muffin cups that are sprayed with non stick spray. Cook at 350 degrees for 15 minutes or until done in the center that is tested with a toothpick.
Substituting Tomatoes: If you want to substitute a different tomato, make sure to get as much of the fluid out as you can by scraping out the seeds before adding it to the recipe.
🍴 Recipe FAQ
Absolutely! Go for it. If it takes a bit of stress off of you, then by all means do it! Using a premade crust will make this recipe go even faster.
Absolutely! Sliced tomatoes of any kind will work beautifully! Just make sure to remove as much moisture as you can!
Quiche can easily be frozen and reheated to enjoy later for meal prep lunches or special weekend breakfasts.
To Freeze Leftovers: Freeze leftover slices by wrapping them in foil or Press n Seal. I like to then place the slices in a freezer safe Ziploc bag and label. When you are ready to eat, remove from the freezer and microwave for 2- 2 ½ minutes.
You can use whole milk in place of the heavy cream but don’t use skim milk as a replacement.
Always allow 10-20 minutes to rest and settle before cutting to allow everything to settle.
Yes. Prepare all the way until right before you put in the oven. Cover and put in the refrigerator. The next day, remove from the refrigerator for 30 minutes before you are ready to cook. This allows the food to come back down to room temperature and will evenly cook. If you don’t do this, it will need longer to cook and you should reduce your oven temperature. I am recommending to leave it out for 30 minutes FIRST and then proceed as the directions state.
🥘 Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Spinach Tomato Quiche
- Cast Iron Skillet
- 2 ½ cups Flour
- 1 cup Shortening
- ¼ tsp Salt
- 1 Egg
- 1 tbsp Vinegar
- 1 cup Water
- 8 Eggs
- ¾ cup Heavy Cream
- ½ cup Parmesan
- 2 cups Spinach fresh, chopped
- 1 ½ cups Feta Cheese crumbled
- 1 ½ cups Cherry Tomatoes
- ½ tsp Salt
- ½ tsp Pepper
- 1 tbsp Italian Seasoning
- 2 tbps Flour
- 1 tsp Baking Powder
- In a one cup measuring cup, break the egg for the pie crust, and beat the egg until it is a light lemon yellow. Add one tablespoon of vinegar, stir, and then fill rest of the cup with water, and set aside.
- In a large bowl, add the 2 ½ cups of flour, salt, and shortening.
- Cut the shortening into the flour with a pastry blender until it resembles small pea size particles.
- Add the egg/water mixture, and blend into the flour mixture, until all the liquid is absorbed.
- With your hands, form the dough into a ball, and place on parchment paper.
- Roll dough out to fit a 12 inch iron skillet, and place the dough in the skillet bottom and up the sides, and pinch the top forming a decorative edge. Set aside.
- In a food processor, add the eight eggs, cream, and Parmesan cheese, and blend the mixture until it is a light lemon color.
- Add the spinach, Feta cheese, salt, pepper, Italian seasoning, flour, and baking powder, and mix.
- Remove the bowl from the food processor, and gently fold in the tomatoes.
- Pour the egg filling into the crust, and top with a little more Parmesan cheese.
- Place the Cast Iron skillet in the oven at 350 degrees for 45 minutes to 1 hour, or until the Quiche is golden brown, and a knife inserted in the center comes out clean. Allow it to set up for 10-20 minutes before cutting.