This Spinach Tomato Quiche is really a fabulous way to start the day, or to make a stunning presentation for Brunch. It’s an easy dish to make, comes together quickly, and is simply flat-out delicious. You can 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 one!
I love making quiche for not only a beautiful breakfast on a Sunday morning, but it is fun to make for an easy weeknight dinner or when you have a couple of girlfriends over for lunch.
The flexibility is key with making quiche as you can swap out so many of the ingredients to make it your own. Mix it up! It’s the same principle as the overnight oats we make a lot on the blog. Use one or two main ingredients and then change out a couple ingredients to make it a completely different recipe.
What is Quiche?
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! Custard is just milk or cream mixed with eggs. It will harden as it is cooked.
How to Make Spinach Tomato Quiche
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.
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.
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.
For the Custard Filling
In a food processor, add 8 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 blend until mixture is well blended.
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 Iron skillet in the oven at 350 degrees for 45 minutes to one hour, or until the quiche is golden brown, and a knife inserted in the center comes out clean. Enjoy!
Can I Substitute Frozen or Refrigerated Pie Crust
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.
Can I Use Other Tomatoes
Absolutely! Sliced tomatoes of any kind will work beautifully! Just make sure to remove as much moisture as you can!
If you like this savory breakfast, make sure to check out the others on our blog!
Bacon, Egg and Cheese Casserole This is so yummy and filling! You can make this ahead of time and zap it in the microwave for weekday breakfasts! You can also swap that up and put them in muffin tins to make them portable.
Sausage Breakfast Casserole This recipe is a staple for holiday mornings but really should be made all year around! It makes so much and is great to start a weekend day off full of protein! Hands down one of our favorites!
The Most Amazing Lemon Ricotta Pancakes These are so yummy! They are the perfect breakfast for a special weekend or holiday gathering! You can make batches and batches of them. They taste fresh and tangy from the lemon and ricotta. A fruit topping is a perfect match!
Triple Berry Overnight French Toast We specifically made this overnight french toast as a “no sugar added” version. We were sugared out after a good run of the holidays and still wanted a special breakfast. This was perfect! The little bit of fruit was the right amount of sweetness. You can always add a berry sauce or maple syrup to this one as well.
Spinach Tomato Quiche
This Spinach Tomato Quiche is really a fabulous way to start the day, or to make a stunning presentation for brunch. It's an easy dish to make, comes together quickly, and is simply delicious.
Ingredients
Crust
- 2 1/2 cups flour
- 1 cup shortening
- 1/4 tsp salt
- 1 egg
- 1 tbsp vinegar
- 1 cup water
Quiche Filling
- 8 eggs
- 3/4 cup heavy cream
- 1/2 cup parmesan
- 2 cups fresh spinach chopped
- 1 1/2 cups Feta cheese crumbled
- 1 1/2 cups cherry tomatoes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp Italian seasoning
- 2 tbps flour
- 1 tsp baking powder
Instructions
Crust
In a one cup measuring cup, break the egg for the pie crust, and beat the egg until it's light lemon yellow. Add 1 Tablespoon of vinegar, stir, and then fill rest of the cup with water, and set aside.
In a large bowl, add the 2 1/2 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.
Quiche Filling
In a food processor, add the 8 eggs, cream, and Parmesan cheese, and blend the mixture until it's light lemon color.
Add the spinach, Feta cheese, salt, pepper, Italian seasoning, flour, and baking powder, and blend until mixture is well blended.
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 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. Serve immediately.
Recipe Notes
To reheat quiche, preheat oven to 350 degrees. Heat up for 15 minutes or until center is warm.
To freeze quiche, double wrap in foil to prevent freezer burn. To reheat from freezer, preheat oven to 350 degrees and heat up for 30 minutes or until center is warm. I prefer to take the quiche out of the freezer the night before and put in the refrigerator.
