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Cherry Tomato and Spinach Quiche


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  • 250 g cherry tomatoes
  • 1 tablespoon olive oil
  • Salt
  • 150 g baby spinach, steamed
  • 2 eggs
  • 1/2 cup (125ml) cream
  • 1/3 cup (30g) grated parmesan
  • Pastry
  • 2 cups (300g) plain flour
  • 125 g butter, chilled, cubed
  • Pinch salt
  • 1 egg yolk
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh continental parsley



Step 1

To make the pastry, process the flour, butter and salt until fine crumbs form. Add the egg yolk, herbs and 3 tablespoons water and process until it comes together. Knead until smooth. Cover with plastic wrap and refrigerate for 10 minutes.

Step 2
Roll the pastry out on a lightly floured surface and use it to line a 35cm x 11cm rectangle flan tin with removable base. Trim the edge. Refrigerate for 30 minutes.

Step 3
Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Place the tomatoes on the tray, drizzle with the oil and sprinkle with salt. Roast for 15 minutes. Set aside to cool.

Step 4
Line the base of a tray with non-stick baking paper and fill with rice or baking beans. Place on the tray and bake for 15 minutes. Remove paper and rice.

Step 5
Line pastry with steamed spinach and tomatoes. Whisk eggs and cream together. Pour over the filling. Sprinkle over the parmesan. Bake until just set.

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