Upgrade your breakfast routine with this Tomato Spinach Feta Quiche, a sophisticated vegetarian dish made with a store-bought puff pastry shortcut. This deep-dish recipe combines roasted cherry tomatoes with salty feta cheese for a flavorful, café-style brunch at home.
What makes this recipe great
When it’s my turn to host a fancy brunch, I always reach for this quiche recipe. It’s the perfect step up from a standard breakfast casserole — salty feta, earthy spinach, and juicy roasted tomatoes — all wrapped in a shatteringly crisp Puff Pastry crust.
Using puff pastry is my favorite “hostess hack.” While a traditional shortcrust is great, puff pastry adds a light, airy elegance that makes the whole dish feel more special. Plus, since we’re using store-bought pastry, you save tons of prep time without sacrificing that gourmet, bakery-style finish.
- Double Blind Bake: We’re par-baking the crust twice to ensure it stays crisp under that creamy egg custard. No soggy bottoms here!
- Deep Dish Worthy: This recipe is designed for a 9-inch deep-dish plate, so you get a thick, satisfying slice every time.
- Make-Ahead Friendly: You can bake this up to 24 hours in advance and serve it cold, room temp, or reheated.
Let’s see how we make this:
Ingredients we’re going to use
This is about swaps and notes – jump to the ingredient list for the measurements etc.
The Puff Pastry: Look for the Standard 8.5 oz box. Make sure it’s fully thawed but still cold when you roll it out so those buttery layers stay intact.
The Feta: Use a block of Feta Cheese and crumble it yourself. The pre-crumbled kind is often coated in anti-caking agents that keep it from melting as well.
The Tomatoes: Cherry tomatoes are the best choice because they won’t release as much water as large sliced tomatoes, which helps keep the filling set and firm.
The Greens: Fresh baby spinach is best here. If it’s on the larger side, give it a rough chop so you get a bit of green in every single bite.
Recipe walkthrough
This is about tips and hints, and the process photos if you need a visual guide. Jump to the instructions for the precise steps.
1: The blind bake.
Don’t skip pricking the bottom with a fork! This, combined with pie weights, keeps the pastry from turning into a giant balloon in your oven.
2: The filling.
Don’t over-whisk the eggs – you want it smooth, not frothy or foamy. If you over-whisk here, you will end up with a spongy quiche instead of a creamy filling.
If your spinach is on the larger side, chop it a little – but small baby spinach can be left whole for easier prep!
3: The bake.
Brushing the tomatoes with a little olive oil before arranging them on top helps them roast while the quiche bakes.
Puff pastry browns much faster than the egg filling sets. Use a Pie Shield or a simple ring of foil halfway through to prevent the edges from burning.
4: The rest.
When you rest the quiche after baking, make sure to place it on a wire rack! If you place it on a solid surface, the heat will collect more at the bottom and creates a soft crust.
Tl; dr: All the important stuff at a glance
If you read nothing else in this post, this is what you need to know:
- The Resting Rule: You must let this rest for 10 minutes before slicing. If you cut in too early, the custard will run.
- Oven Adjustment: Remember to lower the oven temp to 360°F after the blind bake!
- Quick recipe rundown: Blind bake the puff pastry crust. Whisk together the filling, stir in the spinach. Add feta cheese to crust, pour filling on top and add oiled tomatoes. Bake until just set, rest for 10 minutes and serve.
FAQs
Can I use frozen spinach instead?
Yes, but you must thaw it completely and squeeze every single drop of water out using a kitchen towel. If you don’t, your quiche will turn into a watery mess.
My puff pastry puffed up too much during blind baking!
Don’t panic! As soon as you take it out of the oven, use the back of a spoon to gently press the center back down. Once the heavy egg filling goes in, it will stay put.
How do I know when the middle is set?
Give the pan a gentle nudge. The edges should be firm, but the very center should have a slight “jiggle” (like Jell-O), not a sloshing liquid look. It will finish firming up during the 10-minute rest.
If you’re looking for more brunch inspiration, you’ll love my Easy Fruit Salad or these Fluffy Homemade Pancakes!
Easy Tomato Spinach Feta Quiche
Ingredients
- 8.5 oz puff pastry (rolled out to fit into your pie dish and over the rim)
- 5 large eggs
- ⅔ cup heavy cream
- ½ cup milk
- 2 cups baby spinach (chopped if larger)
- ¼ cup grated parmesan
- 1 teaspoon dried oregano
- ½ teaspoon salt
- black pepper (to taste)
- 6 oz Feta cheese (coarsely crumbled)
- ½ pound cherry tomatoes
- 1 teaspoon olive oil
Instructions
Blind Bake the Puff Pastry
- Preheat the oven to 400°F (200°C). Lightly grease a 9-inch (23cm) deep-dish pie plate and fit the rolled out puff pastry inside and over the rim. Prick the bottom multiple times with a fork.8.5 oz puff pastry
- Place a piece of baking parchment on the pastry and cover with pie weights (or dried beans). Blind bake the pastry for 15 minutes, remove the pie weights and continue blind baking for another 10 minutes. The pastry might puff up a bit in the middle, but it will come back down once it's out of the oven.
Make the Filling
- In the meantime, whisk the eggs with the cream and milk in a large bowl. Stir in the spinach, parmesan, oregano, salt and pepper.5 large eggs, ⅔ cup heavy cream, ½ cup milk, 2 cups baby spinach, ¼ cup grated parmesan, 1 teaspoon dried oregano, ½ teaspoon salt, black pepper
- Once the pastry has finished blind baking, remove it from the oven and allow it to cool for 5 minutes. Decrease the heat to 360°F (180°C). Scatter the feta cheese over the bottom of the pastry and pour the egg filling on top. Brush the tomatoes with the olive oil and arrange them in the filling.6 oz Feta cheese, ½ pound cherry tomatoes, 1 teaspoon olive oil
Bake the Quiche
- Bake the quiche for 20 minutes, then cover the rim with either a pie shield or aluminium foil. Finish baking for another 30-35 minutes or until the filling is set in the middle.
- Rest for 10 minutes before serving, or cool completely and then chill, covered, for up to 24 hours.
Monica says
Any suggestions for adding sausage?
Nora says
Monica, I would brown and crumble sausage in a skillet first, then spread it over the bottom of the crust before adding the other ingredients. Hope this helps!
Angela says
Excellent! Very alterable, yummy and had leftovers ?
Sandra Sprague says
I love making this and everyone I have made it for has also loved it.
Arlene Cronin says
There is only one major problem with this tart. The chef left the vine and leaves on the tomatoes. Tomatoes belong to the deadly nightshade family. The vine and leaves are
very poisonous. The leaves should always be removed unless you are trying to kill someone.
Nora says
Hi Arlene, thank you for sharing your concern. I removed the vines before serving. However, I have since removed the vines from this recipe.
Danielle Fahey says
Making this for mothers day brunch, looks heavenly! If I make the day before – how do you suggest heating it up to keep crisp? Thanks!
Nora says
I would heat your oven to the highest temperature and then warm up the quiche for 10-15 minutes. If you’re refrigerating the quiche overnight I recommend not tightly covering it, else moisture will build up and soften the pastry. Hope it all works out for you 🙂
Julia | Savory Tooth says
Wow this is so pretty!
Keith @ How’s it Lookin? says
Looks great. Nice and crispy, thanks for sharing
Liz @ Floating Kitchen says
This is just lovely, Nora! I actually hate eggs EXCEPT in quiche. It’s the only way I like to eat them. And I’ll never turn down a slice of quiche – especially one this pretty and of course, with cheese. 🙂
marcie says
oh, and thanks for linking up to my quiche! 🙂
marcie says
Nora, I love your new site design — it’s so pretty! 🙂 I’ve said no to plenty of quiche, but I’d never say no to this one! I love all of the ingredients you’ve used and it looks just perfect!