Craving a healthy and flavorful meal that's also incredibly easy to make? Look no further! This Spinach and Tomato Quiche is the perfect solution for busy weeknights or a delightful weekend brunch. It's a fantastic blend of savory spinach, juicy tomatoes, and creamy custard, all baked to golden perfection in a flaky pastry crust. This recipe is perfect for both beginners and experienced cooks, offering a delicious and satisfying homemade meal without the fuss. Get ready to impress your family and friends with this simple yet elegant dish!
Ingredients:
This recipe makes a 9-inch quiche. Feel free to double it for a larger crowd!
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 tablespoon olive oil
- 10 ounces fresh spinach, washed and roughly chopped
- 1 cup cherry or grape tomatoes, halved
- 1 small onion, finely chopped
- 4 large eggs
- 1 cup milk or cream (half-and-half works well too!)
- ½ cup grated cheddar cheese (or your favorite cheese!)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, for added warmth)
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix!
- Chill: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough to a circle slightly larger than your 9-inch quiche pan. Transfer the dough to the pan, pressing it into the bottom and up the sides. Prick the bottom of the crust with a fork to prevent air bubbles. Blind bake the crust for 10-12 minutes at 375°F (190°C) until lightly golden.
Preparing the Filling:
- Sauté vegetables: While the crust is baking, heat the olive oil in a skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the spinach and cook until wilted, about 3-5 minutes. Stir in the halved tomatoes.
- Whisk eggs: In a large bowl, whisk together the eggs, milk (or cream), cheese, salt, pepper, and nutmeg (if using).
- Assemble quiche: Pour the spinach and tomato mixture into the pre-baked crust. Pour the egg mixture evenly over the vegetables.
- Bake: Bake for 30-35 minutes, or until the quiche is set and the crust is golden brown. A knife inserted near the center should come out clean.
- Cool and serve: Let the quiche cool slightly before slicing and serving. Enjoy!
Tips and Variations:
- For a richer flavor: Use heavy cream instead of milk.
- Add more veggies: Feel free to add other vegetables like mushrooms, bell peppers, or zucchini.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it vegetarian: Ensure your cheese is vegetarian-friendly.
- Herb it up: Fresh herbs like thyme or oregano would complement the flavors beautifully. Add them to the sautéed vegetables.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 Fat: 15-20g Protein: 15-20g Carbohydrates: 20-25g
This Spinach and Tomato Quiche is a healthy and delicious meal option, perfect for a quick dinner, a satisfying lunch, or a delightful brunch. Its versatility and ease of preparation make it a go-to recipe for any occasion. Enjoy creating this amazing dish!