This easy tomato spinach feta quiche is made with puff pastry, cheese, eggs and plenty of fresh ingredients. You can even make it ahead of time to make a special brunch super easy!
The filling puffs up nicely and the pastry bakes to crispy perfection.
The quiche works just as well on Christmas morning as it does for a Mother’s Day get together with friends and family.
And leftovers make the best packed lunch – a great recipe idea all around!
I will never say no to a good quiche. There’s something about the mix of crispy pastry and that smooth and creamy egg filling – it gets me every time.
Actually I like the bottom pastry to be a bit soggy. Not limp, but I don’t mind if some of the filling soaked in. Shortcrust is fine, but puff makes it more special. And there has to be cheese.
There always has to be cheese.
Can you tell that I’m very particular about what kind of quiche I like?
Here I managed to combine puff pastry, lots of feta cheese and a healthy dose of greens. Go on, you can be proud of me.
Granted, it would take a slightly unhealthy dose of this spinach feta quiche to actually get in a healthy dose of greens. But every little helps, right?
Since we don’t really do brunch very often and breakfast tends to be the usual rotation of muesli-oatmeal-toast, we like to have quiche for lunch or dinner just as much.
What I love about having quiche as a meal is that I can make it in advance. So if I know we’ll be really busy I can bake up this spinach feta quiche a day early and know that I won’t have to worry about making time to actually cook.
This recipe makes a pretty deep quiche, which is great to feed a bigger brunch gathering. Or serve as a hearty meal.
The spinach feta quiche bakes up perfectly in a 9-inch deep dish pie plate. You’ll need to roll out the puff pastry large enough to cover the rim of the dish, or else you won’t get that wonderfully crunchy edge.
And most of all, do make sure to set a slice aside for yourself before serving. Else I cannot guarantee there will be any left.
Easy Tomato Spinach Feta Quiche
- 8.5 oz puff pastry rolled out to fit into your pie dish and over the rim
- 5 large eggs
- ⅔ cup heavy cream 160ml
- ½ cup milk 120ml
- 2 cups chopped baby spinach
- ¼ cup grated parmesan 25g
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Black pepper to taste
- 6 oz Feta cheese coarsely crumbled, 170g
- ½ pound cherry tomatoes on the vine if available, 250g
- 1 teaspoon olive oil
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.
- 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.
- 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.
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.