Spinach and Tomato Quiche Recipe: A Delightful French-Inspired Breakfast
Spinach and Tomato Quiche is an exquisite dish to enjoy during breakfast, offering a light and savory flavor profile that pairs perfectly with a hot cup of tea. Inspired by the classic French quiche, this recipe combines simple, wholesome ingredients like fresh spinach, eggs, and milk, resulting in a savory, egg-based filling nestled in a crisp, flaky pie crust. Whether you’re hosting a brunch gathering or simply looking to elevate your morning routine, this dish is sure to be a hit!
Cuisine: French
Course: World Breakfast
Diet: Eggetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Pie Crust | 1 (store-bought or homemade) |
| Whole Eggs | 2 |
| Milk | 3/4 cup |
| Spinach Leaves (Palak) | 1 cup |
| Onion | 1, chopped |
| Garlic | 4 cloves, chopped |
| Rosemary | 1 teaspoon |
| Salt | A pinch |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Yield: Serves 4
Instructions:
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Prepare the Pie Crust:
Start by preparing your pie crust. You can use a store-bought crust or follow your favorite homemade recipe. Once ready, preheat your oven to 180°C (350°F) and allow it to warm up for about 10 minutes.
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Blind Baking the Crust:
To ensure your crust remains perfectly crisp, take a tart pan and evenly poke holes in the bottom with a fork. Place a sheet of foil over the crust, then fill the foil with uncooked beans (or pie weights). This technique, known as blind baking, helps the crust hold its shape during the initial baking phase. Place the tart tin in the preheated oven and bake for 15 minutes. -
Make the Filling:
While the crust is blind baking, heat a saucepan over medium heat and add a little olive oil. Once hot, sauté the chopped onions and garlic until soft and translucent, about 3-4 minutes. Add the spinach leaves and a pinch of salt, cooking until the spinach wilts and releases its moisture. Continue cooking until all the water from the spinach has evaporated. Stir in the rosemary, then remove from heat. -
Prepare the Egg Mixture:
In a separate bowl, beat together the eggs and milk until well combined. Add the sautéed spinach mixture to the bowl and stir gently to mix everything together. -
Assemble the Quiche:
Once the pie crust has finished blind baking, carefully remove the foil and beans. Pour the egg-spinach mixture into the crust, spreading it out evenly. -
Bake the Quiche:
Place the filled tart tin back in the oven and bake for an additional 25 minutes, or until the quiche is set and golden brown on top. -
Serve:
Once your Spinach and Tomato Quiche is baked to perfection, remove it from the oven and let it cool slightly before slicing. Serve this delicious quiche alongside a bowl of fresh fruit and a steaming cup of hot tea to complete your breakfast experience.
Serving Suggestion:
This savory quiche pairs wonderfully with a fresh fruit salad and a hot beverage, making it the perfect choice for a light but filling breakfast or brunch.
Enjoy this French-inspired Spinach and Tomato Quiche as part of your morning routine or share it with loved ones for a delightful breakfast gathering. Its delicate flavor and satisfying texture are sure to impress anyone who enjoys a well-crafted dish.
