Spinach Quiche

Spinach Quiche recipe

Spinach Quiche with its flaky crust and flavorful fillings is absolutely delicious and is perfect for lunch, dinner, or even breakfast.

8 Pers.

Prep. Time: 90 Min.

Ck. Time: 70 Min.

Ingredients for:
Spinach Quiche

For the crust:

  • 250 g flour
  • 115 g unsalted butter
  • 1 egg
  • 1 tsp salt
  • 2 tbsp ice water

For the filling:

  • 150 g baby spinach
  • 100 g broccoli
  • 70 g feta cheese
  • 10 cherry tomatoes
  • 1 red onion
  • 3 eggs
  • 150 ml cream
  • 1 garlic clove
  • 3 tbsp olive oil
  • Salt and pepper


In order to make Spinach Quiche first, we prepare its crust. Therefore, cut the butter into small cubes and then in a bowl mix it with flour and salt by hand with a pastry blender. Just mix them until it looks like coarse crumbs. Then in a small bowl, beat the egg with a fork together with the ice water. Now pour the egg over the flour mixture and mix them with a silicone spatula. Then press the dough to form a disc, wrap it with plastic wrap and place it in the refrigerator for 30 minutes.

After 30 minutes, lightly flour your work surface and with a rolling pin roll out the chilled dough to fit a 25 cm tart pan. Drape the dough over the rolling pin and transfer it onto the tart pan. Then shape and press the dough against the tart pan and remove any excess dough by running the rolling pin on the top edge of the pan. After that, freeze the dough for about 30 minutes.

Now remove the dough from the freezer, cover it with parchment paper and fill it with pie weights or dried chickpeas. Then bake the dough in preheated oven to 180 ºC for 30 minutes. After 30 minutes, remove the pan from the oven, remove the pie weights and parchment paper and palce it back in the oven. And bake the dough for 10 minutes more until it is slightly brown. Then set it aside to cool.

Now for the filling:

To prepare the filling, first chop the onion and broccoli. Then mince the garlic and cut the cherry tomatoes in half. Now in a large saucepan or skillet, add the olive oil and onion and fry the onion until it is translucent. Then add the broccoli and minced garlic. After 2 minutes add the spinach to the mixture and fry until the spinach is soft. Then remove the saucepan away from the heat and let it cool. Next, in a bowl beat the eggs with salt and pepper first and then mix them with the cream.

The quiche assembly:

First place the tart pan on a baking sheet, then break feta cheese up into small pieces by hand. Next, spread the crumbled feta cheese on the bottom of the crust. Then spread the spinach and broccoli mixture evenly on top of the cheese. After that, gently pour the egg and cream mixture over the rest of the ingredients.

Now bake the spinach and broccoli quiche in preheated oven to 180 ºC for 20 minutes. Then remove it from the oven and arrange the sliced cherry tomatoes on top of the quiche. Return the quiche to the oven and bake for 10 minutes more until it is set and it comes out clean when insert a knife in it. Let the quiche cool for about 15 minutes and then serve it.