Cherry tomato and spinach quiche
This Cherry Tomato and Spinach Quiche features a crispy crust filled with fresh spinach, sautéed cherry tomatoes, and a creamy mix of sour cream and parmesan. Ideal for any meal, it combines delightful flavors and simple preparation techniques.
Cook time 30 min
Prep time 30 min
Ingredients:
1.50 cups cherry tomatoes1 tbsp olive oil
1 dash salt
4 cups spinach
1 yolk
1/2 cup light sour cream
1/3 cup grated parmesan cheese
2 cups all-purpose white wheat flour
1/2 cup butter
1 tbsp basil
1 tbsp fresh parsley
The Cherry Tomato and Spinach Quiche is a delightful and savory dish that combines fresh ingredients to create a flavorful and satisfying meal. Perfect for breakfast, brunch, or dinner, this quiche features a crispy crust made from all-purpose white wheat flour and butter, filled with a rich mixture of spinach, cherry tomatoes, sour cream, and parmesan cheese. The addition of fresh herbs like basil and parsley enhances the overall taste, making it a delicious option for any occasion.
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the all-purpose flour and a dash of salt.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, rub the butter into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk and 1-2 tablespoons of cold water to the flour-butter mixture, just enough to bring the dough together.
- Knead the dough lightly and form it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- While the dough is chilling, wash and halve the cherry tomatoes.
- Heat a skillet over medium heat. Add the olive oil and cherry tomatoes. Sauté for about 5-7 minutes until they start to soften. Season with a dash of salt.
- Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
- In a medium bowl, mix the light sour cream, grated parmesan cheese, basil, and parsley.
- Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter and 1/4 inch thick.
- Carefully transfer the rolled dough to a 9-inch tart pan and press it into the bottom and sides. Trim any excess dough.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Blind bake the crust by placing a sheet of parchment paper over the crust and filling it with pie weights or dry beans. Bake for 15 minutes.
- Remove the parchment paper and weights, then bake for an additional 5 minutes until the crust is lightly golden.
- Spread the sour cream mixture evenly over the prepared crust.
- Distribute the sautéed spinach and cherry tomatoes over the filling.
- Bake the quiche in the preheated oven for 25-30 minutes, or until the filling is set and the top is lightly golden.
- Let the quiche cool for about 10 minutes before slicing.
- Serve warm or at room temperature, garnished with extra fresh parsley if desired.
With its rich and scrumptious filling set in a perfectly flaky crust, the Cherry Tomato and Spinach Quiche is sure to become a favorite in your recipe collection. By following the tips provided, you can ensure that your quiche comes out perfectly every time, impressing family and friends with your culinary skills. Enjoy this versatile dish for any meal and relish the delightful combination of fresh spinach, sweet cherry tomatoes, and savory parmesan cheese.
Cherry tomato and spinach quiche FAQ:
Bake the quiche in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the filling is set and the top is lightly golden.
A 9-inch tart pan is recommended for this cherry tomato and spinach quiche.
Yes, you can substitute other cheeses like feta or mozzarella, but keep in mind that this may alter the flavor and texture of the quiche.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can substitute Greek yogurt or buttermilk for light sour cream, but this may change the taste slightly.
Tips:
- Make sure to pre-cook the crust slightly before adding the filling to prevent it from becoming soggy.
- Allow the quiche to cool for a few minutes before cutting to help it set and make slicing easier.
- Use fresh herbs for the best flavor, but dried herbs can be used in a pinch.
- Experiment with different types of cheese if parmesan isn’t available; mozzarella or cheddar work well too.
- Don't overcook the spinach; just wilt it slightly to retain its vibrant color and nutrients.
- For a richer flavor, consider adding some sautéed onions or garlic to the filling mixture.
Nutrition per serving
4 ServingsCalories 530kcal
Protein 13g
Carbohydrates 55g
Fiber 3.22g
Sugar 2.33g
Fat 33g
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