This easy spinach & cherry tomato quiche is perfect for breakfast or brunch! Super easy to make and delicious whether you serve it warm, at room temperature, or chilled. I paired this with a fresh salad, a veggie side, and a cheese platter for a perfect summer meal. A simple dish that everyone will enjoy, like my oil-free water-cooked omelette or baked potato frittata.
After trying this recipe, you might enjoy these other crowd-pleasers:
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Looking for healthier options? The simple cabbage frittata packs veggies into every bite, and our oil-free high-protein mayo upgrades any sandwich.
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This spinach quiche is a weeknight hero—golden, creamy, and effortlessly impressive for brunch or light dinners. My family adores how something so elegant can be so simple (just 10 minutes of prep!).
Why it works:
✓ Customizable – Swap in any veggies or cheese you have
✓ Pantry-friendly – Uses basic staples
✓ Leftover magic – Great hot or cold
Love easy crowd-pleasers? Try these next:
• crispy cornflake cauliflower wings (vegetarian "wings")
• easy shrimp and leek frittata (protein-packed)
💭 Expert Tip
To avoid a soggy crust, pre-bake the pastry before adding the filling. This extra step makes all the difference, especially if you’re adding juicy ingredients like tomatoes or olives.
💗 Why You’ll Love This Recipe
- Simple Ingredients: Everything you need is easy to find at your local store.
- Customizable: Swap or add ingredients based on your preferences.
- Great Anytime: Works for breakfast, lunch, or dinner.
- Crowd-Pleaser: Everyone loves a slice of homemade quiche!
🥒 Ingredients
See the recipe card for full information on ingredients and quantities.
♻️ Substitutions
- Spinach: Swap with kale or arugula for a different green base.
- Gruyère: Try cheddar, Swiss, or mozzarella if Gruyère isn’t available.
- Olives: Omit or replace them with diced bell peppers for a milder flavour.
📋 Variations
- Sun-Dried Tomato Version: Replace cherry tomatoes with sun-dried tomatoes for a deeper taste.
- Vegetable Medley: Add sautéed mushrooms, zucchini, or onions to the filling for extra texture.
- Meaty Addition: Include cooked bacon bits or diced ham for a heartier dish.
👩🍳 Step-by-Step Instructions
Start by prepping your ingredients and getting everything ready. Prep by halving the cherry tomatoes, grating the cheese, slicing the olives, and whisking the eggs with the cream.
Having everything ready makes it all come together smoothly! A little prep makes the process so much easier!
Step 1: Bake the crust: Preheat the oven and prep the crust by rolling out the pastry, pressing it into the tart pan, trimming the excess, and pricking the base. Blind bake until golden, then remove weights and bake briefly until fully set. Let cool.
Step 2: Prepare the Filling: Whisk together the eggs, heavy cream, sour cream, and grated Gruyère in a medium bowl until smooth. Stir in the chopped spinach, sliced olives, salt, and pepper, ensuring everything is evenly combined.
Step 3: Lightly cook the spinach in a pan until softened, then chop it finely and remove any excess water.
Step 4: Assemble the Quiche: Pour the filling into the pre-baked crust, spreading it evenly. Place halved cherry tomatoes on top, cut side up, arranging them for an attractive presentation.
Step 5: Bake and Serve - Bake the quiche until the filling is set and golden brown. Let it cool for a few minutes before slicing. Serve warm or chilled for a delicious meal!
🧺 Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Reheat directly from frozen in a 350°F oven until warmed through.
🥗 Serving Suggestions
This quiche pairs wonderfully with a simple green salad or a cup of soup. It’s also a hit as part of a brunch spread with fresh fruit and pastries.
💭 Tips and Tricks
- For a flakier crust, chill the pastry before baking.
- Pre-cook watery vegetables to prevent the filling from becoming too runny.
- Let the quiche cool slightly before slicing to keep the filling intact.
❓Easy Spinach & Cherry Tomato Quiche FAQs
Yes, fresh spinach works great! Just sauté it until wilted and drain any excess liquid before adding it to the quiche.
Yes, it’s best to cook spinach before adding it to the quiche. Sauté it briefly to remove excess moisture, which prevents the quiche from becoming soggy.
The secret is a creamy custard base (eggs and cream in the right ratio) and pre-cooking watery ingredients (like spinach) to avoid a soggy crust. Also, don’t overbake—the quiche should be set just in the centre.
To avoid a soggy crust, consider blind-baking it before adding the filling. This involves pre-baking the crust until it's partially set, which helps create a barrier against the filling's moisture.
Spinach and tomato quiche is one of my favourite dishes because it goes well with so many sides. I love pairing it with a simple Mediterranean Salad for something fresh or roasted veggies like Şakşuka (Turkish fried vegetables). When I want something cosy, I serve it with soup- roasted vegetable soup or One-Pot Lentil Soup. For brunch, I add a cheese platter or some Baked Potato Wedges. These sides make the meal feel complete and always please everyone at the table!
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Spinach and Cherry Tomato Quiche
Equipment
- 9-inch deep tart pan
- Fork
- Pie weights or dried beans
- Medium mixing bowl
Ingredients
- 1 pack of shortcrust pastry
- 3 large eggs
- 1 small bunch of spinach about 3 cups
- ⅔ cup heavy cream
- ⅔ cup sour cream
- 3.5 ounces Gruyère cheese or your favorite substitute
- 5 cherry tomatoes halved
- ⅓ cup sliced olives
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat and Prep: Preheat your oven to 400°F/200°C and position a rack in the middle. Roll out the shortcrust pastry and press it gently but firmly into your tart pan, ensuring it reaches up the sides evenly. Trim any excess pastry hanging over the edges. Use a fork to prick the bottom of the crust in several places (about 1 inch apart) to prevent bubbling during baking. Line the crust with parchment paper and fill it with pie weights or dried beans to hold its shape.1 pack of shortcrust pastry
- Blind Bake the Crust: Place the tart pan in the oven and bake for 10-15 minutes until golden-brown. Carefully remove the parchment paper and weights, then return the crust to the oven for another 4-5 minutes. The crust should be lightly golden and fully set. Remove from the oven and let it cool slightly while you prepare the filling.
- Make the Filling: In a medium bowl, whisk the eggs, heavy cream, sour cream, and grated Gruyère until well combined. Meanwhile, lightly cook the spinach in a pan to soften it, then chop it finely, remove any excess water. Spread the chopped spinach, sliced olives, salt, and pepper into the egg mixture. Stir everything together to ensure the ingredients are evenly distributed.3 large eggs, 1 small bunch of spinach, ⅔ cup heavy cream, ⅔ cup sour cream, 3.5 ounces Gruyère cheese, ⅓ cup sliced olives, ¼ teaspoon black pepper, ½ teaspoon salt
- Assemble the Quiche: Pour the prepared filling into the pre-baked crust, spreading it out evenly with a spatula if needed. Gently place the halved cherry tomatoes on top of the filling, cut side up, spacing them out for an attractive presentation.5 cherry tomatoes
- Bake: Lower the oven temperature to 325°F/160℃ and place the quiche back in the oven. Bake for 50-55 minutes or until the filling is set and golden brown. The edges should be golden, and the filling should look puffed up and soft.
- Cool and Serve: Remove the quiche from the oven and let it cool for 5 minutes. This helps the filling set completely for cleaner slices. Serve it warm or allow it to cool further and serve it chilled. Either way, it’s a crowd-pleaser!
Video
Notes
- Chill the Pastry: For a perfectly flaky crust, refrigerate the shortcrust pastry for 15 minutes before rolling it out.
- Pre-Cook Spinach: Lightly cook the spinach to reduce excess moisture and prevent the filling from becoming soggy.
- Use Fresh Ingredients: Opt for fresh spinach and cherry tomatoes for the best results.
- Check Doneness: The quiche is ready when the center is set but still slightly jiggly — overbaking can cause it to dry out.
- Cool Before Slicing: Let the quiche cool for 5 minutes after baking to ensure clean slices and a firm texture.
Juyali says
This quiche was so easy to make and turned out creamy with a crisp, golden crust. I served it for a family brunch with a simple salad.
Claudia says
My family loved this!
Amy says
This worked exactly as written, thanks!
Ashley says
We loved this veggie-packed quiche recipe! Perfect for weekend brunch!
Nicole says
This spinach and cherry tomato quiche is so delicious!! My whole family absolutely loved it.
Swathi says
Spinach cherry tomato quiche is yummy and delicious. It's a great breakfast and snack idea.
Liz says
This yummy quiche was perfect for our brunch last weekend! It was delicious and didn't last long!
Vera says
This Quiche was amazing! I made it for a family gathering and it was gone in about 10 minutes. Thank you for sharing this recipe
Nicole says
This spinach and cherry tomato quiche was incredible!! So flavorful and easy to make.
Swathi says
Easy spinach cheery tomato quiche is delicious, I have tried it I enjoyed making it.