Spinach & Tomato Quiche Recipe

Make dough

In a medium bowl whisk together 1.25 cups flour and 0.25 tsp salt. Add 6 tbs cold cubed unsalted butter. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.

Sprinkle ice water (2 tbs) over flour mixture a tablespoon at a time, tossing gently until dough comes together when pressed. Do not overwork.

Shape dough into a disk, wrap in plastic, and refrigerate at least 30 minutes (up to 2 days).

On a lightly floured surface roll chilled dough to a 12-inch circle and fit into a 9-inch (23 cm) tart pan or pie dish with 1/2-inch overhang. Trim or crimp edges. Chill crust 15 minutes in refrigerator while oven preheats.

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Blind bake for 12 minutes, remove weights and parchment, then bake 5 more minutes until edges just set and lightly golden. Let cool slightly.

While crust chills, heat 1 tbs olive oil in a large skillet over medium heat. Add 1 tsp minced garlic and sauté 20–30 seconds until fragrant (do not brown).

Add 4 cups packed fresh spinach and 0.5 tsp salt. Cook, stirring, until wilted and most liquid has evaporated, about 3–4 minutes. Taste and adjust seasoning with 0.25 tsp black pepper and 1/8 tsp ground nutmeg. Remove from heat and let cool slightly.

If spinach released excess liquid, transfer to a fine-mesh sieve or clean towel and press to remove moisture. This prevents a watery quiche.

Slice 2 medium tomatoes thinly and pat dry on paper towels to remove surface moisture. Set aside.

In a mixing bowl whisk together 4 large eggs, 3 tbs whole milk, and 0.5 cup heavy cream until smooth and slightly frothy. Stir in 1 cup grated Gruyère (or cheddar) and 2 tbs grated Parmesan if using.

Season egg mixture with a pinch of salt (about 1/8 tsp) and a few grinds of black pepper. Remember spinach and cheese are already seasoned.

Scatter the cooked, drained spinach evenly across the prebaked crust. Pour the egg-and-cheese mixture over the spinach, pressing gently to remove air pockets so the filling settles evenly.

Arrange the thin tomato slices on top in an overlapping pattern. If some tomato moisture is evident, gently pat them with a paper towel again before placing.

Brush the crust edge with egg wash (1 beaten egg + 1 tsp water) if desired for color.

Reduce oven to 350°F (175°C). Place quiche on a baking sheet and bake 30–35 minutes until center is just set (a slight jiggle is okay) and the top is lightly golden.

If the crust edge browns too quickly, tent loosely with foil after 20 minutes.

Remove quiche from oven and let rest on a wire rack 10–15 minutes to finish setting. This helps clean slices.

Sprinkle with 2 tbs chopped fresh basil or chives and additional black pepper to taste. Serve warm or at room temperature.