Name: Spinach and Tomato Quiche
Prep time: 15 min
Cook time: PT-492311H53M47S
Total time: 55 min
Cuisine: French
Ingredients: 1 (9-inch) pie crust (store-bought or homemade); 3 large eggs; 1 cup heavy cream or whole milk (240 ml); 1 cup fresh spinach, finely chopped (30–35 g); 1/2 cup cherry tomatoes, sliced (about 75 g); 1/2 cup ricotta cheese or feta cheese (about 120 g); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 4–5 fresh basil leaves, for garnish

Jump to Recipe·Leave a Review

This Spinach and Tomato Quiche is a savory, satisfying dish that blends creamy eggs, tender spinach, juicy tomatoes, and rich cheese inside a flaky crust. Perfect for breakfast, brunch, or even a light dinner, it’s simple to prepare yet elegant enough to serve guests.

Why You’ll Love This Recipe

This quiche is wonderfully versatile and easy to customize with your favorite ingredients. The creamy egg filling pairs beautifully with the freshness of spinach and the natural sweetness of cherry tomatoes. It’s a great way to include more vegetables in your meals while still enjoying a comforting, bakery-style dish.

You’ll also love that it can be made ahead of time, served warm or at room temperature, and enjoyed any time of day. Whether you’re hosting brunch or preparing a simple family meal, this quiche always delivers impressive flavor with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pie crust (9-inch, store-bought or homemade)
3 large eggs
1 cup heavy cream or whole milk (240 ml)
1 cup fresh spinach, finely chopped (about 30–35 g)
1/2 cup cherry tomatoes, sliced (about 75 g)
1/2 cup ricotta cheese or feta cheese (about 120 g)
1/4 teaspoon salt
1/4 teaspoon black pepper
4–5 fresh basil leaves, for garnish

Directions

Preheat your oven to 375°F (190°C).
Place the 9-inch pie crust into a pie dish. Gently press it into the edges and prick the bottom several times with a fork to prevent bubbling.
In a medium mixing bowl, whisk together the eggs and heavy cream (or milk) until smooth. Add salt and black pepper, and whisk again to combine.
Spread the chopped spinach evenly across the bottom of the prepared crust.
Add small spoonfuls of ricotta cheese (or sprinkle crumbled feta) over the spinach. Arrange the sliced cherry tomatoes evenly on top.
Slowly pour the egg and cream mixture over the filling, making sure it distributes evenly.
Carefully transfer the quiche to the oven and bake for 35 to 40 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.
Remove from the oven and allow it to cool for at least 10 minutes before slicing. Garnish with fresh basil leaves just before serving.

Servings and timing

Servings: 6 slices

Preparation time: 15 minutes
Cooking time: 35–40 minutes
Total time: Approximately 55 minutes

Variations

You can easily adapt this quiche to suit your taste preferences. Try adding sautéed onions or mushrooms for deeper flavor. Swap the ricotta for shredded mozzarella, cheddar, or goat cheese for a different texture and taste.

For a lighter version, use low-fat milk instead of heavy cream. You can also make it crustless by pouring the filling directly into a greased pie dish and baking as directed.

Add a pinch of dried oregano or thyme for an herbal twist, or include a small handful of chopped sun-dried tomatoes for extra richness.

Storage/Reheating

Store leftover quiche in an airtight container in the refrigerator for up to 3 days.

To reheat, place a slice in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also reheat individual slices in the microwave for 1–2 minutes, though the crust may be softer.

Quiche can also be frozen. Wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out excess moisture before adding it to the crust to prevent a watery quiche.

How do I know when the quiche is fully cooked?

The center should be set and no longer jiggly. Insert a knife into the middle; if it comes out clean, the quiche is done.

Can I make this quiche ahead of time?

Yes, you can bake it a day in advance and store it in the refrigerator. Reheat gently before serving or enjoy at room temperature.

What type of cheese works best?

Ricotta gives a creamy texture, while feta adds a salty tang. Mozzarella, cheddar, or goat cheese also work beautifully.

Can I make this recipe dairy-free?

You can substitute the cream with unsweetened plant-based milk and use a dairy-free cheese alternative. The texture may be slightly different but still delicious.

Why is my quiche watery?

Excess moisture from vegetables, especially spinach or tomatoes, can cause this. Make sure to remove as much liquid as possible before baking.

Can I add meat to this recipe?

Yes, you can add cooked shredded chicken or turkey for extra protein. Ensure it is fully cooked before adding it to the filling.

Do I need to blind bake the crust?

For this recipe, it is not required. However, if you prefer a crispier crust, you can partially bake it for 8–10 minutes before adding the filling.

Can I serve this quiche cold?

Yes, quiche tastes delicious warm, at room temperature, or even chilled, making it perfect for picnics or packed lunches.

How long should I let the quiche cool before slicing?

Allow it to cool for at least 10 minutes. This helps the filling firm up and makes slicing easier.

Conclusion

This Spinach and Tomato Quiche is a simple yet elegant dish that combines wholesome ingredients with rich, comforting flavors. Whether you’re preparing a relaxed weekend brunch or a quick weeknight meal, this recipe offers dependable results every time. With its creamy texture, vibrant vegetables, and flaky crust, it’s a classic you’ll return to again and again.

Spinach and Tomato Quiche