Spinach & Feta Quiche with Heirloom Tomatoes


Preparation info

  • Difficulty


  • Makes one 9 inch serves


Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

The flaky, buttery crust for this quiche is easy to make. The same dough can be used for the Peach & Raspberry Whole-Wheat Crostata. I often prepare a few batches of this versatile dough ahead of time and store it in the freezer until I need it, which makes throwing this recipe together super easy. The gorgeous heirloom tomato slices add a burst of color that will brighten your brunch buffet.


For the Crust

  • 1 cup (5 oz/155 g) (all-purpose) flour
  • ½ cup ( oz/75 g) whole-wheat flour
  • teaspoons sugar
  • Kosher salt
  • ¾ cup (6 oz/185 g) cold unsalted butter, cubed
  • 1 large egg, beaten
  • 1 tablespoon whole milk or soy milk

For the Filling

  • 5 large eggs, beaten
  • 2 tablespoons whole milk
  • cups (8 oz/250 g) frozen chopped spinach, thawed and squeezed of excess liquid
  • 1 cup (5 oz/155 g) crumbled feta cheese
  • 1 teaspoon onion powder
  • ¼ teaspoon dried basil
  • Kosher salt and freshly ground pepper
  • 6–8 thin slices heirloom tomato


To make the crust, in a food processor, combine the flours, sugar, and ½ teaspoon salt and process for 5 seconds. Add the butter and pulse until the butter is reduced to small pieces. Add the egg and milk and pulse until moist clumps form.

Transfer the dough to a work surface, gather into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1½ hours or up to 2 days. The dough will keep in the freezer for up to 3 months. If using frozen dough, let it thaw in the refrigerator overnight or at room temperature for about 1 hour.

Preheat the oven to 375°F (190°C).

On a piece of parchment paper, roll out the dough into a 12-inch (30-cm) round. Gently transfer to a 9-inch (23-cm) pie pan, fold the overhang under, and crimp or flute the edges. (It doesn’t need to look perfect, as it will taste perfect!) Use a fork to pierce a few holes in the center of the dough. Bake until light brown, about 20 minutes. Transfer to a wire rack and let cool. Do not turn off the oven.

To make the filling, in a large bowl, whisk together the eggs, milk, spinach, cheese, onion powder, basil, a dash of salt, and ¼ teaspoon pepper. Pour the filling into the pie shell. Arrange the tomato slices on top.

Bake until the filling is set and the crust is golden brown, 30–40 minutes. Allow the quiche to cool slightly before serving. To make in advance, let cool, then cover with plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight and reheat in a 350°F (180°C) oven until warm before serving.