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Slice of tomato spinach feta quiche on plate.
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5 from 7 votes

Easy Tomato Spinach Feta Quiche

This Easy Tomato Spinach Feta Quiche is packed with flavor and guaranteed to be a hit at your next brunch! Can easily be made a day in advance.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Resting10 minutes
Total Time1 hour 45 minutes
Course: Breakfast
Cuisine: American, French
Difficulty: Easy
Servings: 8 slices
Calories: 332kcal
Author: Nora from Savory Nothings

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
US Customary - Metric

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.

Nutrition

Serving: 1slice | Calories: 332kcal