Cheesy Spinach Quiche with Cherry Tomatoes
Cheesy Spinach Quiche with Cherry Tomatoes is the perfect springtime easy breakfast recipe the whole family will love! It’s bursting with flavor and protein packed to keep you full all morning long.
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It’s (finally) starting to warm up outside and I’m ready for some lighter dishes for dinner! One of my favorite dishes to make in the spring are quiches because not only are they easy to make, but they’re also a light but protein packed dish. I love pairing it with a side salad and it’s the perfect complete meal.
Why You’ll Love This Spinach Quiche with Cherry Tomatoes
You’re going to love this recipe because not only is it easy to make, but it’s extremely filling. Pair this with a light salad or another light dish (like my favorite eggplant shaksuka) and you have a complete meal!
Equipment
To make this recipe you’ll need:
- 9 inch Pie Dish
- Aluminum foil or a pie crust shield (optional)
Ingredients Needed
To make this recipe, you’ll need:
- 1 refrigerated dough*
- 1 cup cherry tomatoes, cut into halves
- 2 cups unpacked spinach
- 1 tbsp basil
- 2/4 cup skim milk (or your milk of choice)
- 5-7 eggs, beaten*
- 2 tbsp Parmesan cheese
- 1 cup skim mozzarella, loosely packed
- 1 cup lite part-skim ricotta cheese
- ¼ cup lite part-skim sour cream
- ¼ teaspoon salt or to your taste
How to Make Quiche
- Preheat oven to 350F degrees.
- Roll your dough out and place into a 9 inch baking dish. Poke holes into the dough with a fork or toothpick and cook for about 10 minutes.
- Place eggs into medium-sized bowl and beat well.
- Using your hands, tear the spinach as you place it into the bowl with the beaten eggs.
- Add basil, salt, half of the cup of mozzarella, sour cream, and the skim milk into the bowl with the egg and spinach mixture.
- Pour the mixture into the pan on top of the crust.
- Using a small spoon, dollop the ricotta in little lumps all over the top of the egg mixture. Press slightly into the egg mixture.
- Sprinkle remaining mozzarella and parmesan all over.
- Place the sliced in half cherry tomatoes how you desire.
- Cook at 350F degrees for 45-50 minutes.
- Let sit for a few minutes after it has finished cooking before slicing and serving.
- Enjoy!
Click here for a printable version of this recipe
Calories and Nutritional Information
Serving Size 1
Number of Servings 8
Calories 266 – Total Fat 14 grams – Saturated Fat 6 grams – Trans Fat 0 grams – Unsaturated Fat 7 grams – Cholesterol 132 milligrams – Sodium 358 milligrams – Carbohydrates 22 grams – Fiber 2 grams – Sugar 4 grams – Protein 13 grams
Recommended Side Dishes
Make this meal complete with some of these easy sides, drinks and desserts. A few of my favorites are:
Salads
- Roasted Veggie Salad with Balsamic Reduction
- Lemon Parmesan Kale Salad
- Roasted Cherry Tomato Caprese Salad
Drinks
Dessert
Recipe Tips
If your dough tries to shrink as you are rolling it out or placing it in the pan, then adding some extra flour and allowing it to sit out for a few minutes will help the gluten in it settle.
Number of eggs depending on how you want the quiche to taste. More eggs make for larger, fluffier slices. Less eggs makes for a more compact slice. Less egg also gives a bit more focus to the crust as well.
If your crust extends out of the pan, then creating a ring around the crust with tinfoil will keep the crust from browning too fast as it cooks.
How to Store Leftovers
After the quiche has completely cooled, wrap it with plastic wrap or in an airtight container and store in the fridge for up to 5 days.
You can also freeze leftovers for up to 6 months! When you’re ready to defrost, take out of the freezer and place in the fridge for 24 hours before serving.
More Healthy Dinner Recipes
Butternut Squash and Wild Rice
Thai Noodles with Peanut Sauce
Sheet Pan Turkey Meatloaf with Roasted Veggies and Potatoes
Spinach Quiche with Cherry Tomatoes
Ingredients
- 1 refrigerated dough*
- 1 cup cherry tomatoes cut into halves
- 2 cups unpacked spinach
- 1 tbsp basil
- 2/4 cup skim milk
- 5-7 eggs beaten*
- 2 tbsp Parmesan cheese
- 1 cup skim mozzarella loosely packed
- 1 cup lite part-skim ricotta cheese
- ¼ cup lite part-skim sour cream
- ¼ teaspoon salt or to your taste
- 9- inch pan
Instructions
- Preheat oven to 350F degrees.
- Roll your dough out and place into a 9 inch baking dish. Poke holes into the dough with a fork or toothpick and cook for about 10 minutes.
- Place eggs into medium-sized bowl and beat well.
- Using your hands, tear the spinach as you place it into the bowl with the beaten eggs.
- Add basil, salt, half of the cup of mozzarella, sour cream, and the skim milk into the bowl with the egg and spinach mixture.
- Pour the mixture into the pan on top of the crust.
- Using a small spoon, dollop the ricotta in little lumps all over the top of the egg mixture. Press slightly into the egg mixture.
- Sprinkle remaining mozzarella and parmesan all over.
- Place the sliced in half cherry tomatoes how you desire.
- Cook at 350F degrees for 45-50 minutes.
- Let sit for a few minutes after it has finished cooking before slicing and serving.
- Enjoy!
Notes
- If your dough tries to shrink as you are rolling it out or placing it in the pan, then adding some extra flour and allowing it to sit out for a few minutes will help the gluten in it settle.
- Number of eggs depending on how you want the quiche to taste. More eggs make for larger, fluffier slices. Less eggs makes for a more compact slice. Less egg also gives a bit more focus to the crust as well.
- If your crust extends out of the pan, then creating a ring around the crust with tinfoil will keep the crust from browning too fast as it cooks.
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