Tomato Spinach Feta Quiche
A delightful quiche filled with creamy egg mixture, fresh spinach, and juicy cherry tomatoes, all nestled in a flaky puff pastry crust.
Ingredients
Crust
- 1 sheet puff pastry Flaky pastry for the crust.
Filling
- 4 large eggs Provides structure and creaminess.
- 1 cup heavy cream Adds richness to the filling.
- 1/2 cup milk Balances richness.
- 2 cups baby spinach Contributes nutrition and color.
- 1/2 cup parmesan cheese, grated Enhances flavor.
- 1 teaspoon dried oregano Adds a warm herbal note.
- 1 teaspoon salt Enhances flavors.
- 1/2 teaspoon black pepper Provides depth of flavor.
- 1/2 cup Feta cheese, crumbled Adds a tangy flavor.
- 1 cup cherry tomatoes, halved Adds sweetness and brightness.
- 1 tablespoon olive oil Used to brush the tomatoes.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Grease a 9-inch deep-dish pie plate and fit the rolled-out puff pastry inside.
- Prick the bottom of the pastry multiple times with a fork.
- Place parchment paper over the pastry and fill with pie weights.
- Blind bake for 15 minutes, remove weights, and bake for another 10 minutes until slightly golden.
- Whisk together the eggs, cream, and milk in a large bowl.
- Mix in chopped spinach, grated parmesan, oregano, salt, and black pepper.
- Allow the baked pastry to cool for about 5 minutes.
- Scatter crumbled Feta over the bottom; pour egg mixture on top.
- Toss cherry tomatoes with olive oil and arrange on top.
Baking
- Bake for 20 minutes; cover with foil and bake for another 30-35 minutes until filling is set.
- Allow the quiche to rest for 10 minutes before slicing and serving.
Notes
For a perfectly flaky crust, ensure puff pastry is cold and pre-bake thoroughly. Adding dry vegetables is crucial to avoid a soggy quiche.