This Tomato and Spinach Quiche is a versatile and savory dish, perfect for a weekend brunch, a light lunch, or even a simple dinner. Packed with fresh spinach, juicy cherry tomatoes, and a rich, creamy egg custard, all baked in a flaky pie crust, this quiche is sure to become a family favorite.
It’s surprisingly easy to make and can be enjoyed warm or at room temperature, making it a great option for meal prep.
Table of Contents
Ingredients Required
A simple list of fresh ingredients is all you need to create this beautiful and tasty quiche.
- 1 (9-inch) unbaked deep dish pie crust
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese (or cheddar)
- 1/2 tsp nutmeg
- Salt and freshly ground black pepper to taste
How to cook Tomato and Spinach Quiche?
Follow these simple steps to bake the perfect quiche every time.
Step 1: Prepare the Crust and Oven
Preheat your oven to 375°F (190°C). Gently press the pie crust into a 9-inch pie plate, fluting the edges for a decorative touch.
Step 2: Sauté the Vegetables
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the fresh spinach and cook until it has wilted completely. Remove from the heat and squeeze out any excess moisture to prevent a soggy quiche.
Step 3: Assemble the Quiche
Spread the cooked spinach and onion mixture evenly over the bottom of the pie crust. Arrange the halved cherry tomatoes on top.
Step 4: Prepare the Egg Filling
In a medium bowl, whisk together the eggs, heavy cream, shredded Gruyère cheese, nutmeg, salt, and pepper until well combined.
Step 5: Bake to Perfection
Carefully pour the egg mixture over the vegetables in the pie crust. Bake for 35-45 minutes, or until the center is set (a knife inserted near the center comes out clean) and the top is golden brown.
Step 6: Cool and Serve
Let the quiche cool on a wire rack for at least 10 minutes before slicing and serving. This allows the filling to set properly.
Answering Your Quiche Questions
Can I make this quiche ahead of time?
Absolutely! You can bake the quiche, let it cool completely, cover it, and refrigerate for up to 3 days. Reheat individual slices in the oven or microwave.
What other cheeses can I use?
This recipe is very flexible. Feel free to substitute Gruyère with cheddar, Swiss, feta, or even goat cheese for a different flavor profile.
How do I prevent a soggy bottom crust?
You can blind-bake the crust for 10 minutes before adding the filling. Also, ensuring the spinach is well-drained is a key step to avoid excess moisture.
What should I serve with this quiche?
A simple green salad with a vinaigrette dressing or a side of fresh fruit complements this quiche beautifully for a complete and balanced meal.
Pro Tips for the Perfect Quiche
- Don’t Overbake: Keep an eye on the quiche. Overbaking can lead to a rubbery texture. The center should have a slight wobble when you remove it from the oven.
- Fresh is Best: While you can use frozen spinach (thawed and squeezed dry), fresh spinach provides the best flavor and texture.
- Let it Rest: This is a crucial step. Resting the quiche before slicing ensures that it holds its shape and the slices are clean.
