Quiche with Spinach, Feta and Tomato
Prep time
Cook time
Total time
Serves: 8
  • 1 9 inch pie dough
  • 4 eggs
  • 1½ c heavy cream, ( you can substitue milk or half and half)
  • ½ onion, diced
  • 1 box frozen spinach, drained
  • 10 cherry tomatoes, sliced thin
  • 1 handful of feta cheese
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp crushed pepper
  1. Blind bake pie dough on 350 for 30 minutes. Lay a piece of parchment paper over the dough and fill with dried beans to weigh it down. Once golden brown, remove from the oven and set aside.
  2. Keep oven on for you will be putting the quiche in at the same temperature after you follow these steps.
  3. In a bowl, whisk together the eggs and heavy cream. Add a pinch of salt and pepper and set aside.
  4. In a saute pan, combine evoo, the onions, spinach, and tomatoes.
  5. Season with salt, pepper, and crushed pepper, and saute for 5 minutes.
  6. Once sauteed, lay the spinach mixture in the bottom of the pie shell then pour the egg mixture over it.
  7. Press a generous handful of feta cheese into the top of the quiche.
  8. Arrange foil around the edges of the crust to prevent it from burning while baking.
  9. Bake for 35-40 minutes or until a toothpick comes out clean.
Recipe by Keys to the Cucina at https://keystothecucina.com/2013/12/30/quiche-with-spinach-feta-tomato/