Spinach Tomato Quiche
User Reviews
5
Spinach Tomato Quiche
Description
This Spinach Tomato Quiche starts with a simple crust made from flour, salt, olive oil, and cold water, pressed thinly to achieve a crisp, flaky base. Inside, crumbled feta cheese provides a salty richness. Fresh spinach is sautéed with olive oil until wilted and layered atop the cheese, adding an earthy flavor and tender texture. The custard is made by whisking eggs, heavy cream, and minced garlic, seasoned with salt and pepper, which gently bakes into a smooth, creamy filling encasing the spinach and cheese. Finally, diced or sliced plum tomatoes are placed on top, adding freshness and slight acidity.
The quiche bakes at moderate heat until set and lightly browned, producing a cohesive dish with a buttery crust and a delicate, savory interior. It can be served warm or at room temperature as a light meal or brunch option.
Nutrition details are estimated and should be adjusted to individual ingredient brands and portion sizes.
Ingredients
- 1 tablespoon olive oil
- 2 cups spinach trimmed and washed thoroughly, fresh leaves
- 4 egg large
- ⅔ cup heavy cream (or milk, half and half, etc...)
- ⅓ cup feta cheese crumbled
- 1-2 plum tomatoes (diced)
- 2 cloves garlic (minced)
- salt to taste, freshly ground
- black pepper to taste, freshly ground
UBER EASY CRUST RECIPE:
- 1 cup all-purpose flour
- ½ tsp salt
- ¼ cup olive oil
- ¼ cup water ice cold
Instructions
- First, make the crust. Mix the flour and salt in a medium bow. Set aside. In a separate bowl, beat the oil and water with a whisk or fork to thicken. Pour into flour and mix with fork. Press dough into a 9-10 inch pie dish. Make sure you thin out the dough so you end up with a crispy, flaky crust instead of a thick doughy one!
- Preheat oven to 350°F and make the quiche filling.
- Crumble the feta cheese onto the bottom of the crust. Next, pour the olive oil into a saucepan and, when it is heated, toss in the spinach and cook until wilted. (Fight urge to hum Pop-eye theme song) Once wilted, spread the spinach over the cheese.
- Beat the eggs and garlic with your heavy cream or milk. Season with salt and pepper. Pour over top of the feta cheese and spinach. Top with diced tomatoes or artfully arrange slices on top of the quiche - your call! Top with another crank of freshly ground pepper if desired. You can even add a little extra feta on top if you'd like.
- Fill crust with quiche mixture and bake at 350°F for approx 35-45 minutes until fully baked and set. Enjoy! Leftover slices can be reheated and enjoyed for up to 4 days.
Notes
- Use the suggested olive oil crust for a crisp, flaky base instead of traditional butter crust.
- Wilt spinach thoroughly to avoid excess moisture in the quiche.
- This quiche works well served warm or at room temperature for brunch or light meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 153mg | 51% |
| Sodium | 348mg | 15% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1605IU | 32% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 88mg | 9% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
