Tomato Spinach Quiche
This post may contain affiliate links.
This tomato spinach quiche combines fresh, vibrant ingredients for a dish that’s perfect for any occasion. The combination of juicy tomatoes and nutritious spinach creates a flavorful filling, nestled in a flaky, golden crust.
Whether you’re serving it for brunch, lunch, or dinner, this recipe is sure to impress with its delicious balance of savory flavors.
Why You’ll Love This Recipe
- Perfect for brunch tables or special occasions like Mother’s Day or baby showers.
- A savory quiche with a balance of fresh spinach and juicy tomatoes.
- Easy to customize with different vegetables or cheeses.
- Simple steps that result in a golden brown, puffed quiche every time.
- Great as a breakfast recipe or paired with a side salad for lunch or dinner.
Ingredients for spinach tomato quiche
- Frozen pie crust thawed
- Eggs
- Cheddar cheese
- Nutmeg
- Milk
- Fresh spinach
- Tomatoes, chopped
How to make the best quiche
Step 1 – Thaw frozen pie crust as directed on package and poke holes in crust with fork. Place pie crust on a baking sheet. Pre-bake for 10 minutes at 350 degrees F.
In a skillet, sauté tomatoes and onions for about 2 -3 minutes over medium heat.
Step 2 – Into prebaked pie shell, add the tomatoes and onions. Top with spinach leaves.
Step 3 – Add shredded cheese to pie crust.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes
Step 4 – Mix eggs, milk, and nutmeg in a bowl. Pour egg mixture into crust.
Step 5 – Place quiche on a cookie sheet and cook 20–30 minutes in a 350° oven until the top is golden and puffed.
Let cool a few minutes before cutting.
Tips for the Best Results
- Use room-temperature eggs and milk for a smoother egg filling.
- Remove excess moisture from the spinach mixture by patting it dry after washing.
- For even cooking, place the quiche pan or pie dish on a baking sheet.
- Let the quiche rest for a few minutes after baking to set the egg filling before slicing.
Substitutions and Variations
- Swap sharp cheddar cheese for feta cheese or goat cheese for a tangy twist. You can also do a cheddar jack blend instead of straight cheddar like it did.
- Replace fresh spinach with chopped spinach or thawed spinach to save time.
- Add sun-dried tomatoes or roasted tomato slices for extra flavor.
- Use heavy cream or Greek yogurt instead of milk for a richer texture.
- Try a puff pastry crust or homemade pie dough in place of the frozen pastry crust.
- Include seasonings like black pepper, red pepper flakes, or sea salt to enhance the flavor.
FAQs About This Recipe
Yes, omit the pie crust and pour the egg mixture into a greased deep-dish pie plate. Bake as directed.
You can use cherry tomatoes, red bell peppers, or sautéed mushrooms. Cook the vegetables over medium heat in a large skillet with olive oil before adding them to the quiche.
Wrap the quiche in plastic wrap or place it in an airtight container. Refrigerate for up to 3 days. Reheat slices in a quiche pan at 350°F until warm.
Yes, wrap the baked and cooled quiche tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Pair it with a simple side salad or roasted potatoes for a complete meal. For special occasions, include it on a brunch table alongside fresh fruit and pastries.
More delicious breakfast recipes
Tomato Spinach Quiche
Ingredients
- 1 frozen pie crust thawed
- 6 eggs
- 1 cup cheddar cheese
- ½ teaspoon nutmeg
- ½ cup milk
- 1 cup fresh spinach shredded or chopped
- 2/3 cup tomatoes chopped
- 2 tablespoons butter optional
Instructions
- Thaw frozen pie crust as directed on package and poke holes in crust with fork. Place pie crust on a baking sheet.
- Pre-bake for 10 minutes at 350 degrees f.
- Mix eggs, milk, and nutmeg in a bowl.
- Add the spinach and tomatoes to the crust.
- Add the shredded cheese.
- Pour egg mixture into crust.
- Dot top of crust with pieces of butter.
- Place quiche on a cookie sheet and cook 20 – 30 minutes in 350°oven until top is golden and puffed.
- Let cool a few minutes before cutting.
Notes
Nutrition
If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share easy recipes for the season that the entire family is sure to love and also a few things that I don’t share here.
Loved this – we have made it twice so far for a quick breakfast.