Spinach, Tomato, Feta Quiche
This delicious and easy vegetarian quiche recipe is made with eggs, spinach, tomatoes, and feta cheese.
I made this spinach, tomato, feta quiche recently for lunch and it turned out light, flavorful, and really tasty. I used Sally’s Baking addiction’s base quiche recipe but added in the cheese and veggies that I had on hand and really liked the flavor of the feta cheese, fresh dill, and juicy tomatoes in the quiche. My husband and I both liked that this quiche was filling without being heavy like some meat loaded quiches can be, and it paired nicely with a simple salad and some fresh berries.
Spinach, Tomato, Feta Quiche
Ingredients:
- 1 store-bought pie crust
- 1 cup of baby spinach, chopped
- 1/2 cup of feta cheese
- 1-2 tbsp fresh dill, chopped, to taste (fresh basil also works well)
- 4 eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- Sea salt and freshly cracked pepper, to taste
- Crushed red pepper flakes, to taste
- Big handful of cherry tomatoes, halved
How to Make a Spinach, Tomato, Feta Quiche
Preheat the oven to 375 degrees. Place the rack in the lower middle of the oven.
Partially blind bake your crust by coating a 9-inch pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan.
Crimp the edges then line the un-pricked crust with a double thickness of heavy-duty foil or parchment paper and pour in pie weights or dried beans in the center.
Bake for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees.
Prepare the quiche, by sprinkling most of the spinach, feta cheese, and dill in the bottom of the par-baked pie crust.
Combine the eggs and heavy cream together; whisk for 2 minutes, until very well combined. Season with sea salt, freshly cracked pepper, crushed red pepper flakes, to taste.
Add the well-whisked egg mixture. Sprinkle with the remaining spinach, dill, and feta cheese on top. Place the cherry tomato halves throughout the quiche.
Bake the quiche by carefully placing it into the oven to bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. Enjoy.
Equipment
- 9-Inch Pie Pan
Ingredients
- 1 store-bought pie crust
- 1 cup of baby spinach chopped
- ½ cup of feta cheese
- 1-2 tbsp fresh dill chopped, to taste (fresh basil also works well)
- 4 eggs
- ½ cup whole milk
- ½ cup heavy cream
- Sea salt and freshly cracked pepper to taste
- Crushed red pepper flakes to taste
- Big handful of cherry tomatoes halved
Instructions
- Preheat the oven to 375 degrees. Place the rack in the lower middle of the oven.
- Crimp the edges then line the un-pricked crust with a double thickness of heavy-duty foil or parchment paper and pour in pie weights or dried beans in the center.
- Bake for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees.
- Prepare the quiche, by sprinkling most of the spinach, feta cheese, and dill in the bottom of the par-baked pie crust.
- Combine the eggs and heavy cream together; whisk for 2 minutes, until very well combined. Season with sea salt, freshly cracked pepper, crushed red pepper flakes, to taste.
- Add the well-whisked egg mixture. Sprinkle with the remaining spinach, dill, and feta cheese on top. Place the cherry tomato halves throughout the quiche.
- Bake the quiche by carefully placing it into the oven to bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
- Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. Enjoy.
I LOVE quiche! This looks fantastic, Pam.