SugaryWinzy Tomato Feta Spinach Quiche
Tomato Feta Spinach Quiche
Prep Time
1 hr 30 mins
Cook Time
55 mins
Total Time
2 hrs 25 mins
Add color to your table with this tomato feta baby spinach quiche with a super flaky crust; a delicious and easy recipe that’s great for brunch, lunch, dinner, even breakfast!
Course: Side Dish
Yield: 8 servings
Author: SugaryWinzy
For the crust:
  • 1 ½ cups all-purpose flour (210 g)
  • ½ teaspoon salt (3 g)
  • ½ cup unsalted butter cubed (113 g)
  • 1 egg
  • 2 tablespoons ice water (28 g)
For the tomato feta baby spinach filling:
Cook together:
  • 2 tablespoons canola or any vegetable oil
  • 2 cloves garlic minced
  • 2 tablespoons onions diced
  • 7 ounces baby spinach (198 g)
  • Salt and pepper to taste
Beat together:
  • 3 whole eggs + 1 egg yolk
  • ¾ cup cream (183 g)
  • Salt and pepper to taste
Prepare for assembly:
  • ½ cup crumbled feta cheese or any type of sharp cheese shredded (69 g)
  • 9-10 cherry or plum tomatoes sliced in half
For the crust:
  1. Place the flour and salt in the bowl of a food processor and pulse until blended. Add the cubed butter and pulse just until the mixture looks like coarse crumbs. You can do this step by hand with a pastry blender.
  2. In a small bowl, beat the egg together with the ice water with a fork. Pour the egg mixture over the flour mixture. Pulse until just combined but still loose and not forming a ball. You can do this step by stirring the mixture with a silicon spatula.
  3. Spread a sheet of plastic wrap on your work surface then turn out the loose dough onto the plastic wrap. Wrap the plastic around the dough pressing it together to form a disc. Chill in the fridge for 15 – 20 minutes.
  4. Lightly flour your work surface and rolling pin then roll out the chilled dough to fit a 9-inch tart pan or pie plate.
  5. Drape the dough over your rolling pin and transfer it onto the tart pan. Press the dough firmly against the pan especially around the bottom edges and sides. If using a tart pan, remove any excess dough by running your rolling pin on the top edge of the pan; or you can fold the excess dough under and crimp it to get higher sides. If using a pie pan, just fold the excess dough under.
  6. Freeze for about 30 minutes. Preheat the oven to 350°F at this point.
  7. To blind bake or prebake the dough, cover it with foil and fill with pie weights or dried beans. Bake for 30 minutes. Remove the pan from the oven. Remove the foil and pie weights (or dried beans). If you opted to fold under the excess dough in step 5 above, place a ring of foil on the outer edge of the crust to prevent overbrowning. Place the pan back in the oven and bake until evenly brown, about 20 minutes.
  8. Remove from the oven and set aside to cool.
For the tomato feta baby spinach filling:
  1. Heat the canola oil in a skillet or any shallow cooking pan.
  2. Add the garlic and onions and cook until the onions are soft and translucent.
  3. Season with salt and pepper.
  4. Add the spinach and cook until the spinach is soft. Remove the pan away from the heat to let the spinach cool.
  5. Remove as much moisture from the spinach by lining a plate with a paper towel and transferring the cooled spinach onto the plate. Press another sheet of paper towel onto the spinach so that the spinach is sandwiched between two sheets of paper towel. Once the paper towels are saturated, replace them with fresh ones. Repeat the process until the paper towels remain dry; it will take about five changes. Set aside.
  6. Use a fork or whisk to beat the eggs and egg yolk. Season with salt and pepper. Mix in the cream.
  1. Preheat oven to 350°F. If using a tart pan, place it on a cookie sheet. Spread about half of the feta cheese on the bottom of the crust. Spread the spinach evenly, then sprinkle the rest of the feta cheese on the spinach. Gently pour the cream and egg mixture evenly over the spinach. If you opted to fold the excess dough, place a ring of foil on the edge of the crust to prevent overbrowning.
  2. Bake for about 20 minutes, then remove it from the oven and arrange the sliced tomatoes on top. Return the pan to the oven and bake until the quiche is set and a knife inserted in the center comes out clean, about 30 – 35 minutes.
  3. Remove the quiche from the oven and let it cool for about 20 minutes. If using a quiche pan, push the quiche from the bottom to separate it from the sides of the pan. Slide a long, flat spatula underneath the quiche to separate it from the base of the pan. Transfer the quiche onto a serving plate and serve. Store any left overs in a sealed container in the fridge. Reheat on a cookie sheet in an oven preheated to 350°F for 5 – 7 minutes.