Cherry Tomato, Leek, and Spinach Quiche Recipe

If you are craving a savory yet fresh dish that highlights vibrant flavors and wholesome ingredients, this Cherry Tomato, Leek, and Spinach Quiche Recipe is exactly what you need. It’s a delightful blend of creamy goat cheese, sharp cheddar, and earthy greens, all nestled in a flaky pie crust and topped with juicy cherry tomatoes. Perfect for breakfast, brunch, or a light dinner, this quiche balances comfort and sophistication in every bite, making it a guaranteed crowd-pleaser that feels both special and approachable.

Ingredients You’ll Need

This Cherry Tomato, Leek, and Spinach Quiche Recipe calls for simple, fresh ingredients that each bring an essential flavor or texture to the dish. From the creamy cheeses to the bright vegetables, every component works together to create a perfect harmony of taste and color.

• 9 inch pie crust: The flaky foundation that holds all the delicious fillings together with a buttery crunch.
• 1 cup packed sharp cheddar cheese (shredded): Provides a tangy, melty base layer that adds depth to the quiche.
• 1/2 leek (chopped): Adds a delicate onion-like sweetness; make sure to clean it well for the best flavor.
• 1 (9-oz) box frozen chopped spinach (thawed and squeezed dry): Offers vibrant color and nutrients; squeezing out moisture prevents a watery quiche.
• 1/4 cup fresh basil (chopped): Introduces a fresh, aromatic herbal note that pairs beautifully with the tomatoes and cheese.
• 4 ounces goat cheese (crumbled): Brings a creamy tang and richness that balances the other flavors perfectly.
• Most of a 10-ounce box of cherry tomatoes (halved): Juicy bursts of sweetness and acidity that brighten each bite.
• 6 large eggs: The binding agent that creates a luscious custard texture when baked.
• 1 & 1/4 cups Almond Breeze Almondmilk Original: A dairy alternative that keeps the quiche light and creamy without heaviness.
• 1 teaspoon salt: Enhances and balances all the flavors.
• 1/2 teaspoon pepper: Adds a gentle hint of spice to round out the savory profile.
• Fresh basil (to garnish): For a beautiful and fragrant finishing touch.

How to Make Cherry Tomato, Leek, and Spinach Quiche Recipe

Step 1: Prepare Your Oven and Pan

Preheat your oven to 375 degrees Fahrenheit. While it warms up, grease your quiche or pie pan generously with nonstick spray or butter to ensure easy release of the quiche after baking.

Step 2: Arrange the Pie Crust

Gently place the pie crust into your quiche pan. If the edges hang over, trim them neatly so your quiche looks tidy and professional after baking. A well-fitted crust is key for structure.

Step 3: Layer the Cheddar Cheese

Spread the shredded sharp cheddar cheese evenly on the bottom of the crust. This layer melts into a flavorful base that melds wonderfully with the vegetables and custard above.

Step 4: Prep and Add the Leeks

Trim the tough green parts and root ends from your leek. Since leeks can hide dirt between layers, slice it lengthwise and rinse under cold water, separating the layers with your fingers to wash away grit. Chop the clean half finely and sprinkle over the cheddar cheese layer. The leek will add subtle sweetness and texture.

Step 5: Add Spinach

Take your thawed spinach box and squeeze out as much excess liquid as possible. Moisture can ruin the texture of your quiche, making it soggy. Once drained, spread the spinach in an even layer over the leeks for vibrant color and nutrition.

Step 6: Sprinkle Fresh Basil

Scatter the chopped fresh basil over the spinach. This herb brings a fresh, slightly peppery brightness that’s integral to the quiche’s flavor profile.

Step 7: Crumble Goat Cheese on Top

Using a fork, crumble the goat cheese evenly across the basil. Goat cheese adds creamy tang and luxurious texture that contrast beautifully with the melty cheddar below.

Step 8: Arrange Cherry Tomatoes

Slice your cherry tomatoes in half with a serrated knife, then pile as many as you can fit over the goat cheese to top the pie. Tomatoes provide juicy bursts and a naturally sweet acidity that lifts the entire dish.

Step 9: Mix the Custard

In a large bowl or stand mixer, beat together the 6 eggs, almond milk, salt, and pepper for about one minute until smooth. This custard mixture is the quiche’s creamy backbone and must be well combined before pouring.

Step 10: Pour Custard and Prepare for Baking

Pour the egg mixture evenly over your layered fillings. If your quiche pan might leak or if the quiche looks very full, place the pan on a baking sheet to catch any spills. This helps keep your oven clean and the quiche intact.

Step 11: Bake Until Set

Bake the quiche at 375 degrees Fahrenheit for 40 to 50 minutes. You’ll know it’s done when the top is gently browned and the custard no longer jiggles when you gently shake the pan.

Step 12: Cool and Garnish

Remove the quiche from the oven and let it cool for a few minutes. Just before serving, add additional fresh basil on top for a final pop of color and fragrance.

How to Serve Cherry Tomato, Leek, and Spinach Quiche Recipe

Garnishes

The fresh basil garnish is not just for show; it adds a fresh herbal aroma that complements the warm, cheesy filling perfectly. You could also sprinkle a pinch of crushed red pepper flakes if you like a little heat.

Side Dishes

This quiche pairs beautifully with light, crisp side salads like arugula with a lemon vinaigrette or a refreshing cucumber salad. Roasted potatoes or a rustic bread go well for a heartier meal.

Creative Ways to Present

Serve your quiche warm or at room temperature, sliced into wedges. For a brunch spread, place it alongside an assortment of fresh fruit, jams, and coffee for a bright and inviting table. You can also cut smaller, bite-sized squares for a delightful appetizer option at gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this Cherry Tomato, Leek, and Spinach Quiche Recipe keep well in the refrigerator for up to 3 days. Store them in an airtight container to maintain freshness and prevent the crust from becoming soggy.

Freezing

You can freeze the quiche whole or in individual slices. Wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For the best texture, reheat in a preheated oven at 350 degrees Fahrenheit for about 15 to 20 minutes, or until warmed through. Avoid microwaving if possible, as it can make the crust chewy or soggy.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just use about 5 cups fresh spinach, sauté it lightly to reduce moisture, and then let it cool and drain before adding it to the quiche to avoid excess water making the filling soggy.

What can I substitute for goat cheese?

If goat cheese isn’t your favorite, cream cheese or ricotta can work as alternatives, though the tangy flavor will be milder. Feta cheese is another great option that pairs well with the other ingredients.

Is almond milk necessary, or can I use dairy milk?

You can definitely substitute any milk you prefer, such as whole milk or half-and-half, for a creamier custard. The recipe is flexible to accommodate your dietary preferences or what you have on hand.

How do I make the crust prevent from getting soggy?

Sprinkling the shredded cheddar cheese on the crust before adding wet ingredients helps create a moisture barrier. Also, make sure to squeeze out excess liquid from the spinach and avoid overfilling the quiche to keep the crust crisp.

Can I prepare this quiche the night before?

Yes! You can assemble the quiche up to Step 9, then cover and refrigerate it overnight. Bake it fresh the next day for the best taste and texture.

Final Thoughts

Sharing this Cherry Tomato, Leek, and Spinach Quiche Recipe with you has been such a joy because it truly is a dish that feels like a warm embrace. Whether you’re feeding family, impressing guests, or treating yourself, this recipe is reliable, delicious, and full of fresh flavors that make every bite memorable. Give it a try—you might just find a new favorite to add to your kitchen rotation!

Print