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–+ servings

Cheesy Egg Quiche (with Spinach and Tomato)

This cheesy egg quiche with spinach and cherry tomatoes bakes up creamy, custardy, and packed with flavor—perfect for breakfast, brunch, or an easy dinner.
Amanda
Prep Time 15 minutes
Cook Time 40 minutes
Cool Time 10 minutes
Total Time 1 hour 5 minutes
Serving Size 8 slices

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Knife and cutting board
  • Skillet
  • Spatula
  • Grater (optional)
  • Pie crust shield or aluminum foil (optional)
  • Oven mitts

Ingredients

  • 1 pie crust store-bought or homemade
  • 6 large eggs
  • 1 cup heavy cream
  • 1 1/2 cups shredded cheese cheddar or Gruyère (or a blend)
  • 2 cups fresh spinach roughly chopped (or thawed and well-squeezed frozen spinach)
  • 1 cup cherry tomatoes halved
  • 2 tbsp olive oil divided
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper plus more to taste

Instructions

  • Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and crimp the edges. If the crust is very soft, chill it for 5 minutes while you prep the filling.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped spinach and cook 2–3 minutes, just until wilted. Transfer to a plate, cool slightly, then squeeze out excess moisture.
  • Halve the cherry tomatoes and set aside. Scatter the cooked spinach evenly over the bottom of the pie crust, then add the tomatoes on top.
  • In a mixing bowl, whisk together the eggs and heavy cream until smooth. Stir in the shredded cheese, nutmeg, salt, and black pepper.
  • Pour the egg mixture over the spinach and tomatoes, letting it settle into the crust. If desired, brush the crust edges lightly with the remaining olive oil for extra browning.
  • Bake for 35–40 minutes, or until the center is set and the top is lightly golden. If the edges brown too quickly, cover them with foil or a pie crust shield.
  • Let the quiche cool for about 10 minutes before slicing and serving.

Notes

Fresh spinach gives the best texture, but frozen chopped spinach works—thaw and squeeze very dry. Avoid watery add-ins so the custard sets properly. Refrigerate leftovers up to 4 days or freeze (wrapped well) up to 3 months. Reheat slices gently in the microwave or warm in a 325°F (165°C) oven until heated through.

Nutrition

Calories: 320kcal | Protein: 12g | Saturated Fat: 12g | Cholesterol: 165mg | Sodium: 420mg