Description
A savory and creamy Spinach and Tomato Quiche featuring tender spinach, juicy cherry tomatoes, and rich cheese baked inside a flaky crust. Perfect for breakfast, brunch, or a light dinner.
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
Instructions
- Preheat oven to 375°F (190°C).
- Place pie crust into a 9-inch pie dish, press into edges, and prick bottom with a fork.
- Whisk eggs and heavy cream (or milk) until smooth. Stir in salt and pepper.
- Spread chopped spinach evenly over crust.
- Add spoonfuls of ricotta (or sprinkle feta) and arrange sliced tomatoes evenly.
- Pour egg mixture slowly over filling.
- Bake for 35–40 minutes until center is set and top is lightly golden.
- Cool for at least 10 minutes before slicing. Garnish with fresh basil.
Notes
- Squeeze excess moisture from spinach to prevent watery filling.
- For a crispier crust, blind bake for 8–10 minutes before adding filling.
- Store refrigerated up to 3 days.
- Freeze individual slices for up to 2 months.
- Allow to rest before slicing for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 140 mg
