We love this easy Spinach Tomato Quiche Recipe!
It features a crazy fast from-scratch quiche crust (aka savory pie crust) and a medley of fresh, delicious vegetables. Of course I added a little cheese for good measure too! So yummy and fabulously vegetarian too.
For years I’ve jumped at the chance to gobble down a slice of veggie quiche any time someone was generous enough to bring one to a gathering.
How could you go wrong with cheese, veggies, and eggs in a neat little pie slice of a package?
Well… actually, you can! A single serving of a store bought quiche can pack over 800mg of sodium and an average of 500 calories. For this reason, I would longingly gaze at the neat little frozen quiche at the grocery store but could never bring myself to buy one. Not so much for the calories alone, but all that salt! eep! Plus they never had nearly enough spinach in them and always left me wanting more.
My solution? End the separation anxiety! Make a quiche!
I finally took matters into my own hands and made my own fluffy quiche. Extra veggies, yummy feta and only a pinch of salt? Yes please!
Spinach Tomato Quiche
Spinach Tomato Quiche
- 1 tablespoon olive oil
- 2 cups fresh spinach leaves (trimmed and washed thoroughly)
- 4 large eggs
- 2/3 cup heavy cream (or milk, half and half, etc…)
- 1/3 cup crumbled feta cheese
- 1-2 plum tomatoes (diced)
- 2 cloves garlic (minced)
- salt and freshly ground black pepper to taste
UBER EASY CRUST RECIPE:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/4 cup ice cold water
- First, make the crust. Mix the flour and salt in a medium bow. Set aside. In a separate bowl, beat the oil and water with a whisk or fork to thicken. Pour into flour and mix with fork. Press dough into a 9-10 inch pie dish. Make sure you thin out the dough so you end up with a crispy, flaky crust instead of a thick doughy one!
- Preheat oven to 350°F and make the quiche filling.
- Crumble the feta cheese onto the bottom of the crust. Next, pour the olive oil into a saucepan and, when it is heated, toss in the spinach and cook until wilted. (Fight urge to hum Pop-eye theme song) Once wilted, spread the spinach over the cheese.
- Beat the eggs and garlic with your heavy cream or milk. Season with salt and pepper. Pour over top of the feta cheese and spinach. Top with diced tomatoes or artfully arrange slices on top of the quiche – your call! Top with another crank of freshly ground pepper if desired. You can even add a little extra feta on top if you'd like.
- Fill crust with quiche mixture and bake at 350°F for approx 35-45 minutes until fully baked and set. Enjoy! Leftover slices can be reheated and enjoyed for up to 4 days.
If you get a chance to try this easy, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Having a party or simply feel like making a fancy spread for one or two
Pick up some won-ton wrappers from your local supermarket and make a batch of spinach and feta mini quiche cups.
hungry for more?
Want to quiche it up using your Instant Pot? Try my crazy popular Instant Pot Breakfast Casserole!
Brunch it up with Country Cleaver’s Honey Roasted Strawberry Bruschetta with Honeyed Goat Cheese. YUM!
Craving a smoothie? Whip up a Tropical Green Smoothie or Strawberry Pineapple Smoothie.
I loved making this recipe, the crust too. It was delicious. I read your bio, ‘I’m here to help you eat your veggies’ 🙂 that’s making me curious to explore your site.
I’m so glad you enjoyed it! Thanks!
Can you make up the filling the day before and pour it into the crust?
Hi Joan! Quiches are so marvelous reheated that you could make the entire thing the day before and simply reheat before diving in the next day. That’s what we always do! As far as making just the filling and keeping it in a sealed bowl/container in the fridge, I believe it’s possible I just haven’t tested it to know for sure. I would not store uncooked quiche filling in the crust overnight because it would get soggy.
Hi do bake the pie crust first? The last quich I made I used a baked pie shell.
Since this crust is very thin it does not need to be baked first, but if you’d like it a bit crisper you can try baking it for a few minutes first. I always just add my quiche right to the crust.
I’ve been searching for a good, crisp, light and non-buttery pie crust for ages. Delicious, rich and crumbly sweet textured crusts have their place, but too much of a good thing etc.
This one holds its shape, gives a good counter balance of texture to the soft quiche filling, and doesn’t over-power the flavour. How dare it be so simple. Thank you!
One point to note – I’ve made this with several different fillings and have noticed you don’t need as much garlic, salt, chilli or other flavourants as you would normally use to rise above the richness of a traditional pastry.
This quiche is delicious! Didn’t want to wait for my frozen pie crust to thaw so tried this crust recipe. I was a little skeptical because it’s not the consistency of regular pie crust, but turned out great. Thanks for the great recipe.
Hi I’m a beginner at making quiche , what size dish should I use for this recipe?
Hi Karen! I use a standard pie dish for mine! I believe mine is 9 inches in diameter and the one I have is clear glass pyrex but any pie dish should work great even if it’s 9.5 inches which is also a common size! xoxo
Just made this quiche and cannot wait to try it when it comes out of the oven. Added a smidge of dried mixed herbs and a bit of sharp white cheddar but otherwise followed the recipe. Smells delicious.
Could you put sun dried tomatoes in this quiche?
Go for it! Maybe add less salt since sun tried tomatoes are so salty? I’d vote to add them to half the quiche and see which half ou like best! 🙂
I just tried this last night and I absolutely loved it!! The feta cheese makes this so delicious. Thanks for sharing.
Just made this quiche and everyone loved it, even the five year old!
Yum, I love quiche like nobody’s business.