Spinach And Tomato Quiche
A savory spinach and tomato quiche with Swiss cheese and fresh herbs, perfect for brunch or light dinners, offering rich flavors and a flaky crust.
Ingredients
- 1 unbaked 9-inch pie shell ⓘ
- 1 lb. fresh spinach
- 4 large green onions ⓘ
- 1 clove garlic ⓘ
- 2 Tbsp. butter ⓘ
- 6 oz. Swiss cheese ⓘ
- 3 large eggs ⓘ
- 3/4 c. egg substitute ⓘ
- 3/4 c. skim or low-fat milk ⓘ
- 1/2 tsp. salt ⓘ
- 1 tsp. leaf basil ⓘ
- 1/2 tsp. celery salt
- 3 medium fresh plum or Roma tomatoes ⓘ
- 1 Tbsp. dry bread crumbs ⓘ
Instructions
- Line an ungreased 9-inch pie plate with the unbaked pie shell, fluting the edges as desired.
- Do not prick the crust.
- Set aside.
- Sauté chopped green onions and minced garlic in butter until tender.
- Add fresh spinach and cook until wilted; drain excess moisture.
- Sprinkle shredded Swiss cheese evenly over the prepared crust.
- Spread the cooked spinach mixture over the cheese.
- In a bowl, beat the eggs or egg substitute; mix in milk, salt, basil, and celery salt.
- Pour the egg mixture over the spinach and cheese in the pie shell.
- Arrange thinly sliced tomatoes on top of the filling.
- Sprinkle dry bread crumbs and grated Parmesan cheese over the tomatoes.
- Bake in a preheated oven at 375°F (190°C) for about 40 minutes, or until set and golden.
Tips & Substitutions
For a lighter version, consider substituting half of the Swiss cheese with a lower-fat cheese, or use a blend of fresh herbs for added flavor. If you're short on time, pre-washed spinach can save prep time, but be sure to squeeze out any excess moisture. For a twist, you can also add sliced mushrooms or bell peppers to the filling. This quiche is perfect for brunch or a light dinner.
Serving Suggestions
Serve the quiche warm or at room temperature, garnished with fresh herbs for a pop of color. It pairs beautifully with a light green salad or a side of roasted vegetables for a balanced meal. Consider serving with a dollop of sour cream or a sprinkle of feta cheese for an added flavor boost, making it a great addition to your brunch spread.
Storage & Reheating
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 30-60 seconds or warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. This keeps the crust crisp and the filling delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Tomato Quiche contains roughly 967 calories, with 22g protein, 76g carbohydrates, and 65g fat. It is an excellent source of protein (43% of the Daily Value), calcium (41% of the Daily Value), and iron (21% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1614mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach in this recipe. Just make sure to thaw and drain it well to remove excess moisture before adding it to the quiche. This will help maintain the texture and prevent a soggy crust.
How can I make this quiche gluten-free?
To make this quiche gluten-free, simply use a gluten-free pie crust available at most grocery stores. Alternatively, you can make a crustless version by greasing the pie plate and pouring the filling directly into it, which is a great option for those avoiding gluten.
What can I substitute for Swiss cheese?
If you're not a fan of Swiss cheese, you can substitute it with Gruyere, mozzarella, or even cheddar for a different flavor profile. Each cheese will impart a unique taste, but they all work well in a quiche.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).