Spinach and Cherry Tomato Quiche

Quick and easy spinach cherry tomato quiche made with a flaky crust, creamy filling, fresh greens, and tangy tomatoes. Perfect for any meal!

Prep Time15

Cook Time1 10

Set time10

Total Time1 35

Servings:

Calories: 394kcal

Equipment

9-inch deep tart pan
Fork
parchment paper
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

US Customary - Metric

Instructions

Preheat and Prep: Preheat your oven to 200C/180C fan/gas 6 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 15-20 minutes until golden-brown. Carefully remove the parchment paper and weights, then return the crust to the oven for another 5-10 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/180℃ and place the quiche back in the oven. Bake for 25-30 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 10-15 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.

Nutrition