We love this easy Spinach Tomato Quiche recipe!
Bright, simple, and satisfying, it uses a quick from-scratch savory crust and a mix of fresh vegetables. I like to finish it with a little crumbled feta for tang and richness. This quiche is flavorful, vegetarian, and perfect for brunch, lunch, or a light dinner.
Spinach Tomato Quiche
I’ve always loved a slice of veggie quiche whenever one was offered at a gathering. Cheese, eggs, and vegetables baked into a neat slice—what’s not to love?
That said, many store-bought quiches are heavy on sodium and calories, and they rarely include enough spinach. The solution was simple: make my own. This version is fluffy, full of vegetables, lightly seasoned, and topped with crumbled feta for extra flavor.
Spinach Tomato Quiche
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Ingredients
- 1 tablespoon olive oil
- 2 cups fresh spinach leaves (trimmed and washed)
- 4 large eggs
- ⅔ cup heavy cream (or milk or half-and-half)
- ⅓ cup crumbled feta cheese
- 1-2 plum tomatoes (diced)
- 2 cloves garlic (minced)
- salt and freshly ground black pepper to taste
UBER EASY CRUST RECIPE:
- 1 cup all-purpose flour
- ½ tsp salt
- ¼ cup olive oil
- ¼ cup ice-cold water
Instructions
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Make the crust: combine the flour and salt in a medium bowl. In a separate bowl whisk the olive oil and ice-cold water until slightly thickened, then pour into the flour and mix with a fork until a dough forms. Press the dough into a 9–10 inch pie dish, thinning it out so the crust bakes crisp and flaky rather than thick.
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Preheat the oven to 350°F (175°C).
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Sprinkle the crumbled feta into the bottom of the prepared crust. Heat the tablespoon of olive oil in a skillet, add the spinach, and cook until wilted. Spread the wilted spinach evenly over the feta.
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In a bowl, beat the eggs with the minced garlic and heavy cream (or your chosen dairy). Season with salt and freshly ground black pepper. Pour the egg mixture over the spinach and feta. Scatter the diced tomatoes across the top or arrange slices decoratively. Add another crack of pepper or extra feta if you like.
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Bake at 350°F for about 35–45 minutes, until the filling is set and the crust is golden. Let cool slightly before slicing. Leftovers reheat well and keep up to 4 days in the refrigerator.
Notes
Nutrition
If you try this recipe, I’d love to hear about it!
Leave a comment below or tag @PEASandCRAYONS on Instagram so I can see your creation. I always enjoy seeing what readers make.
If you’re hosting or want bite-sized portions, use won-ton wrappers to make spinach and feta mini quiche cups—perfect for parties or a fancy snack.
Hungry for more?
Looking for another make-ahead option? Try an Instant Pot breakfast casserole or explore other brunch recipes and smoothies to round out your meal.