This Shallot, Tomato & Spinach Quiche recipe is made with sautéed shallots, roasted tomatoes, spinach, and a touch of rosemary which makes this the dreamiest quiche you’ve ever tasted. So creamy!!
For me this quiche is all about Easter food and, in particular, Easter breakfast food and, for some reason, Easter just screams quiche, to me. Each year my husband’s family has an awesome tradition of doing a big Easter breakfast. We make casseroles, quiches, muffins, german pancakes and pretty much every other delicious breakfast option known to man.
So when I was thinking of a good breakfast to share, I knew I had to go all out with this quiche. And this is hands down the best quiche I have ever had. Seriously.
Quiche Ingredient Notes
Spinach – I used fresh spinach but if you use frozen spinach be sure to defrost and wring all the moisture out.
Cheese – I used mozzarella but any shredded white cheese will work. Feta and goat cheese would also work well.
Pie Crust – Please PLEASE make your own pie crust! Use my homemade pie crust recipe if you don’t have one. Seriously a homemade pie crust takes this quiche over the top. Store bought will work, if you must.
How to Make Spinach Quiche
- Sauté the shallots until golden brown.
- Make the egg filling by combining and whisking eggs, greek yogurt, rosemary, spinach, salt and heavy cream and whisk.
- Assemble the Quiche with a layer of shallots at the bottom of the crust followed by some tomatoes. Pour the egg mixture on top, add remaining shallots and tomatoes and top with cheese.
- Bake the quiche until the crust is golden brown.
This is a vegetarian quiche but add some meat if you like, such as ham, bacon or sausage.
Make Ahead
Make the pie crust the night before and leave in the fridge overnight. Then once you mix together the quiche ingredients, simply roll out your dough and you’re ready to go!
Shallot, Tomato & Spinach Quiche Recipe
This Shallot, Tomato & Spinach Quiche recipe is made with sautéed shallots, roasted tomatoes, spinach, and a touch of rosemary which makes this the dreamiest quiche you've ever tasted. So creamy!!
Ingredients
- 2 tbs butter
- 3 shallots, thinly sliced
- 5 eggs
- 1/2 cup greek yogurt
- 2 sprigs of fresh rosemary
- 1/2 cup spinach, packed
- 1/2 tsp kosher salt
- 1 cup heavy cream
- 1 cup halved tomatoes
- 1/2 cup shredded cheese, I used mozzarella
- 1 pie crust, homemade or store bought
Instructions
- In a small sauté pan, heat the butter on a medium heat and add the shallots. Stir to coat.
- Cook until golden brown (about 10-12 minutes). Once cooked, remove from heat and set aside.
- Preheat the oven to 375°F.
- In a medium-sized bowl, combine the eggs, greek yogurt, rosemary, spinach, salt, and cream and whisk to combine.
- Spray a 9 inch pie dish with non-stick spray, then gently lay the pie crust down (leaving about an inch of excess).
- Add about half of the shallots to the bottom of the pie along with half of the tomatoes.
- Pour in the egg mixture and top with the remaining shallots, tomatoes and cheese.
- Bake for about 45 minutes, or until the crust is golden brown. Allow the quiche to cool and the cheese to firm up for about 20 to 30 minutes and serve.
Notes
I used this homemade pie crust but use your own or a store bought pie crust.
Try these breakfast recipes next.
