Does spinach need to be cooked before putting in quiche?

To give fresh spinach a softer texture, you can cook it first before adding it to the quiche . This guarantees the spinach is soft when your quiche is finished cooking. It also allows you to cook the spinach with other ingredients, which may give it more flavor.

How many calories in a piece of spinach and feta quiche?

1 slice of spinach & feta quiche contains 257 Calories . The macronutrient breakdown is 16% carbs, 62% fat, and 22% protein.

What not to put in quiche?

Avoid Fillings That Are Too Wet This draws out moisture, in addition to boosting the flavor profile of your quiche. And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

How many calories in a 2 egg spinach and feta omelette?

Nutrition Facts Nutrient Value Calories 290 Fats 24g Saturated fats 10g Trans fats 0g 83 more rows

Can you freeze quiche?

You can freeze quiche for up to 3 months with excellent results , and you have several options for doing it: You can assemble and freeze it before baking, you can bake and then freeze the quiche for reheating later or you can freeze the unbaked filling and crust separately.

How much protein is in a slice of spinach quiche?

Quiche, with spinach (1 piece - 1/8 of 9" pie) contains 17.1g total carbs, 15.5g net carbs, 20g fat, 12.5g protein, and 298 calories.

Do you have to cook spinach before baking it?

Yes — but don't overdo it! Fresh spinach releases a lot of water as it cooks, which can result in a soggy lasagna. That's why you'll want to sauté the spinach until it just wilts, which prevents it from releasing too much liquid too quickly.

What happens if you don't cook spinach?

Some of the essential nutrients found in spinach are more available to our bodies when consumed raw, such as folate, potassium, riboflavin, vitamin C and niacin . Under certain circ*mstances, those minerals might be really important to you.

Do you have to cook fresh spinach?

The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables). It reduces very dramatically during cooking; a 450g bag will be just enough for two people. Read our guide on the health benefits of spinach.

Why is my spinach quiche watery?

Using fillings that are too wet . So if you're adding fillings like vegetables, make sure they are as dry as possible. Follow This Tip: Make sure your fillings are as dry as possible. Sauté your mushrooms so that all of their moisture is gone, and squeeze cooked spinach to get as much remaining water out as possible.

Spinach Feta Quiche with Tomatoes {Easy Brunch Recipe} (2024)

1 hour hr 35 minutes mins

| 13 Comments |

5 from 7 votes

Jump to Recipe 04/23/16 | Updated: 05/25/20 | by Nora

This easy tomato spinach feta quiche is made with puff pastry, cheese, eggs and plenty of fresh ingredients. You can even make it ahead of time to make a special brunch super easy!

The filling puffs up nicely and the pastry bakes to crispy perfection.

The quiche works just as well on Christmas morning as it does for a Mother’s Day get together with friends and family.

And leftovers make the best packed lunch – a great recipe idea all around!

Spinach Feta Quiche with Tomatoes {Easy Brunch Recipe} (1)

I will never say no to a good quiche. There’s something about the mix of crispy pastry and that smooth and creamy egg filling – it gets me every time.

Actually I like the bottom pastry to be a bit soggy. Not limp, but I don’t mind if some of the filling soaked in. Shortcrust is fine, but puff makes it more special. And there has to be cheese.

There always has to be cheese.

Can you tell that I’m very particular about what kind of quiche I like?

Spinach Feta Quiche with Tomatoes {Easy Brunch Recipe} (2)

Here I managed to combine puff pastry, lots of feta cheese and a healthy dose of greens. Go on, you can be proud of me.

Granted, it would take a slightlyunhealthy dose of this spinach feta quiche to actually get in a healthy dose of greens. But every little helps, right?

Since we don’t really do brunch very often and breakfast tends to be the usual rotation of muesli-oatmeal-toast, we like to have quiche for lunch or dinner just as much.

What I love about having quiche as a meal is that I can make it in advance. So if I know we’ll be really busy I can bake up this spinach feta quiche a day early and know that Iwon’thave to worry about making time to actually cook.

Spinach Feta Quiche with Tomatoes {Easy Brunch Recipe} (3)

This recipe makes a pretty deep quiche, which is great to feed a bigger brunch gathering. Or serve as a hearty meal.

The spinach feta quiche bakes up perfectly in a 9-inch deep dish pie plate. You’ll need to roll out the puff pastry large enough to cover the rimof the dish, or else you won’t get that wonderfully crunchy edge.

And most of all, do make sure to set a slice aside for yourself before serving. Else I cannot guarantee there will be any left.

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Easy Tomato Spinach Feta Quiche

This Easy Tomato Spinach Feta Quiche is packed with flavor and guaranteed to be a hit at your next brunch! Can easily be made a day in advance.

Recipe by Nora from Savory Nothings

Recipe details

Prep 20 minutes mins

Cook 1 hour hr 15 minutes mins

Total 1 hour hr 35 minutes mins

Servings 8

Ingredients

▢ 8.5 oz puff pastry rolled out to fit into your pie dish and over the rim
▢ 5 large eggs
▢ ⅔ cup heavy cream 160ml
▢ ½ cup milk 120ml
▢ 2 cups chopped baby spinach
▢ ¼ cup grated parmesan 25g
▢ 1 teaspoon dried oregano
▢ ½ teaspoon salt
▢ Black pepper to taste
▢ 6 oz Feta cheese coarsely crumbled, 170g
▢ ½ pound cherry tomatoes on the vine if available, 250g
▢ 1 teaspoon olive oil

Instructions

Blind Bake the Puff Pastry

Preheat the oven to 400°F (200°C). Lightly grease a 9-inch (23cm) deep-dish pie plate and fit the rolled out puff pastry inside and over the rim. Prick the bottom multiple times with a fork.
Place a piece of baking parchment on the pastry and cover with pie weights (or dried beans). Blind bake the pastry for 15 minutes, remove the pie weights and continue blind baking for another 10 minutes. The pastry might puff up a bit in the middle, but it will come back down once it’s out of the oven.

Make the Filling

In the meantime, whisk the eggs with the cream and milk in a large bowl. Stir in the spinach, parmesan, oregano, salt and pepper.
Once the pastry has finished blind baking, remove it from the oven and allow it to cool for 5 minutes. Decrease the heat to 360°F (180°C). Scatter the feta cheese over the bottom of the pastry and pour the egg filling on top. Brush the tomatoes with the olive oil and arrange them in the filling.

Bake the Quiche

Bake the quiche for 20 minutes, then cover the rim with either a pie shield or aluminium foil. Finish baking for another 30-35 minutes or until the filling is set in the middle.
Rest for 10 minutes before serving, or cool completely and then chill, covered, for up to 24 hours.

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Nutrition

Calories: 332kcal

Nutrition is an estimate.

More recipe information

Cuisine: French

About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.

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Comments

Monica says
January 26, 2021 at 3:03 am
Any suggestions for adding sausage?
Reply
- Nora says
  January 26, 2021 at 4:07 pm
  Monica, I would brown and crumble sausage in a skillet first, then spread it over the bottom of the crust before adding the other ingredients. Hope this helps!
  Reply
Angela says
June 12, 2020 at 3:03 am

Excellent! Very alterable, yummy and had leftovers ?
Reply
Sandra Sprague says
June 11, 2020 at 3:50 pm

I love making this and everyone I have made it for has also loved it.
Reply
Arlene Cronin says
November 06, 2017 at 1:58 pm
There is only one major problem with this tart. The chef left the vine and leaves on the tomatoes. Tomatoes belong to the deadly nightshade family. The vine and leaves are
very poisonous. The leaves should always be removed unless you are trying to kill someone.
Reply
- Nora says
  November 06, 2017 at 2:52 pm
  Hi Arlene, thanks for your concern! Here’s an interesting article about how poisonous tomato leaves are: Tomato Leaves on The Kitchn Like you, I always thought they needed to be absolutely separate from food, but very successful (and scientifically accurate) chefs like Heston Blumenthal frequently use tomato vines to add more tomato flavor to things like sauces and soups (they are to be removed before eating, as you would a bay leaf for example). He definitely hasn’t killed anyone with it so far. The article I linked above says you would need to actually swallow at least 1.5 pounds of tomato leaves and vines to experience negative effects. Leaving them on the tomatoes for a pretty effect in this tart is certainly not going to kill anyone – especially because they’re supposed to be removed before eating.
  Reply
Danielle Fahey says
May 07, 2016 at 4:37 pm
Making this for mothers day brunch, looks heavenly! If I make the day before – how do you suggest heating it up to keep crisp? Thanks!
Reply
- Nora says
  May 07, 2016 at 9:22 pm
  I would heat your oven to the highest temperature and then warm up the quiche for 10-15 minutes. If you’re refrigerating the quiche overnight I recommend not tightly covering it, else moisture will build up and soften the pastry. Hope it all works out for you 🙂
  Reply
Julia | Savory Tooth says
May 01, 2016 at 8:43 pm
Wow this is so pretty!
Reply
Keith @ How's it Lookin? says
May 01, 2016 at 4:43 pm
Looks great. Nice and crispy, thanks for sharing
Reply
Liz @ Floating Kitchen says
May 01, 2016 at 3:26 pm
This is just lovely, Nora! I actually hate eggs EXCEPT in quiche. It’s the only way I like to eat them. And I’ll never turn down a slice of quiche – especially one this pretty and of course, with cheese. 🙂
Reply
marcie says
April 27, 2016 at 6:50 am
oh, and thanks for linking up to my quiche! 🙂
Reply
marcie says
April 27, 2016 at 6:49 am
Nora, I love your new site design — it’s so pretty! 🙂 I’ve said no to plenty of quiche, but I’d never say no to this one! I love all of the ingredients you’ve used and it looks just perfect!
Reply