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
- Time
- 1 hr 10 min
- Servings
- 8
Cooking Notes
- Cook excess moisture out of the spinach and tomatoes before they go into the custard. Wet vegetables are a common reason quiche stays loose or weeps after slicing.
- Pour the custard into the crust gently and stop before overfilling. A little headroom makes the quiche easier to move to the oven without spilling around the crust.
- Bake until the edges are set and the center has only a slight wobble, then cool before slicing. The custard continues to set as the quiche rests.
Recipe Card
Spinach & Tomato Breakfast Quiche
By Gabriella
- Category
- Breakfast
- Total Time
- 1 hr 10 min
- Difficulty
- Intermediate
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.
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