Spinach & Tomato Breakfast Quiche
A flaky crust filled with tender spinach, burst tomatoes, and a silky cheddar custard. It is sturdy enough to slice cleanly for brunch, yet light enough for an ordinary weekday breakfast when you bake it ahead and warm one piece at a time.
- Course
- Breakfast
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 1 hr 10 min
- Total Time
- 1 hr 30 min
The Story Behind This Recipe
The first time I made spinach & tomato breakfast quiche I was cooking for people who had already eaten, so nobody was watching too closely. That is usually when a recipe gets good — no pressure, just curiosity and whatever was on the counter.
It lands in the breakfast column here because that is honestly when we eat it — nothing fussy, nothing that needs a special trip to the store.
If there is a trick, it is patience with the browning. Every time I have rushed that step, the whole dish came out flatter than it should have.
Variation Ideas
- Make it the night before and reheat gently in the morning.
- Add crumbled sausage or bacon for a heartier plate.
- Stir chopped spinach or kale into the mix for greens at breakfast.
Ingredient Substitutions
- Eggs
- A flax egg (1 tbsp ground flax + 3 tbsp water) in baked goods
- Dijon mustard
- Whole-grain mustard, or yellow mustard in a smaller amount
- Spinach
- Chard or kale, given an extra minute or two
- Fresh tomatoes
- Good canned San Marzanos, drained, when tomatoes are out of season
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Spinach & Tomato Breakfast Quiche
Recipe Card
Spinach & Tomato Breakfast Quiche
By Marguerite Hale
- Course
- Breakfast
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 1 hr 10 min
- Total Time
- 1 hr 30 min
Ingredients
- 1 refrigerated 9-inch pie crust
- 1 tbsp olive oil
- 5 oz baby spinach
- 1 cup cherry tomatoes, halved
- 5 large eggs
- 1 cup half-and-half
- 1 tsp Dijon mustard
- 1 cup sharp cheddar, grated
- 1/4 tsp ground nutmeg
- Kosher salt and black pepper
Instructions
- 1
Heat the oven to 375F, fit the crust into a pie plate, line it with parchment and weights, and blind-bake for fifteen minutes.
- 2
Cook the spinach in olive oil until wilted, then squeeze it very dry in a clean towel so excess water cannot loosen the custard.
- 3
Whisk the eggs, half-and-half, Dijon, nutmeg, salt, and pepper until completely smooth, then stir in three-quarters of the cheddar.
- 4
Spread the spinach and tomatoes over the warm crust, pour in the custard, and finish with the remaining cheese.
- 5
Bake for thirty-five to forty minutes, until the edge is set and the center has only a slight wobble. Rest for fifteen minutes before slicing.
Nutrition
Estimated per serving (8 servings per recipe).
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