Spinach, Feta, and Tomato Quiche Recipe | Vegetarian Times Skip to main content

Spinach, Feta, and Tomato Quiche

The filling here can be replaced with your favorite veggies and cheese, and you can increase the amount of quiche batter for larger pies using this simple equation: count ½ cup milk for every egg used. The recipe will also work in a prepared piecrust.

Ingredients: 

Ingredient Set Name: 

Crust

Ingredients: 

Ingredient Line: 
6 sheets frozen phyllo dough, thawed
Ingredient Line: 
3 Tbs. olive oil
Ingredient Line: 
1½ tsp. toasted sesame seeds

Ingredient Set Name: 

Filling

Ingredients: 

Ingredient Line: 
1 10-oz. pkg. frozen spinach, thawed, all liquid squeezed out
Ingredient Line: 
½ cup finely chopped red onion
Ingredient Line: 
½ cup crumbled feta cheese
Ingredient Line: 
10 cherry tomatoes, halved

Ingredient Set Name: 

Quiche Batter

Ingredients: 

Ingredient Line: 
2 eggs
Ingredient Line: 
1 cup low-fat milk
Ingredient Line: 
Pinch ground nutmeg

Instructions: 

1. Preheat oven to 350°F.

2. To make Crust: Coat 9-inch pie pan with cooking spray. Lay 1 phyllo sheet on work surface, and brush all over with oil. Sprinkle with ½ tsp. sesame seeds. Top with second phyllo sheet, and brush with oil. Top with third phyllo sheet, brush with oil, and sprinkle with ½ tsp. sesame seeds. Repeat phyllo and oil layers twice more. Sprinkle fifth phyllo sheet with remaining sesame seeds, and top with sixth phyllo sheet. Press into prepared pie pan; trim edges with scissors.

3. To make Filling: Stir together spinach and onion. Sprinkle feta cheese over Crust. Top with spinach mixture. Arrange tomato halves over quiche.

4. To make Quiche Batter: Whisk together all ingredients in medium bowl. Season with salt and pepper, if desired. Pour Quiche Batter over Filling in Crust. Set quiche on baking sheet, and bake 45 to 50 minutes, or until top is brown and center is set.

Nutrition Information: 

Calories: 
218
Protein: 
8 g
Total Fat: 
13 g
Saturated Fat: 
4 g
Carbohydrates: 
16 g
Cholesterol: 
84 mg
Sodium: 
435 mg
Fiber: 
2 g
Sugar: 
5 g
Yield: 
Serves 6

Comments on this Recipe

As other reviewers note, this quiche needs to cook a bit longer - maybe 10 minutes or so - than the recipe lists. The quiche itself is fine. The recipe is quite a bit of work, though, for six small servings. Adding the sesame seeds to the phyllo dough crust makes a notable difference in the flavor.

This recipe is easy and tasty. The dough is a little tricky but the overall taste awesome!!!! My husband and kids even ate it. I will definatly be making this again.

It was my first ever quiche to make myself . It was so successful that I am experimenting with different ingredients ever since ! Thank you Vegetarian Times !

I made this within a week of receiving the issue, and it is fantastic. I'm planning to make it a regular in my rotation. It's also easy. Some of the sesame seeds on the outer part of the crust really burned, though, so I think next time I'll just keep them between the layers.

This is so simple to make and totally delicious. my only problem with it is that I love the crust and this one is a little too thin.

Just what I've been waiting for, Phyllo recipes. I lost one from years ago, from VT, it had layers of carmelized onion, mushrooms, tomatoes, spinach, etc., between Phyllo ..... I hope someone remembers this one, it was AN AWSOME PIE!

What does the nutmeg do for the batter?

Hi New York, The nutmeg just adds a hint of flavor -- it's a common addition in quiche batters. You can omit it if you don't like nutmeg or don't have any on hand.

A bit of nutmeg is often used in recipes that have spinach. It's a wonderful flavor combination!

Do you think this recipe would work without the crust? I cannot eat wheat, but the filling sounds delicious.

A tip you might already know...instead of brushing the phyllo sheets with oil, you can spray them lightly with olive oil cooking spray. This is a terrific recipe!

I'd like to use fresh baby spinach. How would I substitute?

how do you mix the spinach and onion together? do you cook the onions and spinach, grind it up or what? and another thing, doy you poor the batter over the tomatoes?

This is fantastic! We have made it several times now and love it, though we used regular pie crust instead of phyllo. When using the frozen spinach - it is important to squeeze all the liquid out and the best way is to use your hands. You may have to chop it up some. Mmmmmmm good!

Crustless quiche works very well. It's a great option whatever the reason - no crust on hand, having a low-carb theme week, or wheat intolerance.

Mine didn't get done in the middle even though it cooked for an hour! Do you have to place it on a baking sheet?

I have been making quiche in a small loaf pan using a Flatout wheat flatbread as a crust. It's worked pretty well for me so far. Much healthier than my old crust (crushed cheezeitz).

I made this in a casserole dish that was a little too deep and it took a long time to set. It was still very yummy and easy with the phyllo pastry than with homemade crust. If I make it again I would add more veg varieties I think but overall I really enjoyed it.

Margie, yes you can make it without the crust. My husband cannot eat wheat, sometimes I make quiche with a base that is just a thin layer of gluten/wheat free breadcrumbs sprinkled the lightly oiled base of the pie pan, then the eggy mix goes right on top to bake. Works well. you could add some sesame seeds to the crumbs for this one. That's what I'm planning to try...

just a note a crustless quiche is called a fritata

Is it possible to make quiche without using any egg at all

I love this recipe. If I make it the day before and refrigerate, how long should I warm it up and at what temperature?

who makes vegetarian feta cheese? i am having difficulty finding some.

I had trouble brushing the phyllo with oil. To fix that, I used spray oil instead. It's so much faster AND I use less oil.

This is a good recipe. Personally, I prefer to use fresh spinach and do a quick cooking of it (not too long...just enough to make it tender). I find that frozen spinach can sometimes be hit or miss in terms of taste. A good help in terms of squeezing out the water from spinach is cheese cloth. Wringing it out in that will take care of the water issue really well.

I've been making ouiche of all kinds for many years,i use a pie plate the ouiche comes out perfect every time.

I have done a tofu quiche...the egg really helps to hold it all together, but it works and is yummy! :)

Would soy milk work as a substitute for the low-fat milk?

I also found that this quiche took much longer to cook. In my oven, the cook time was almost double that listed in the recipe.

Made a crust of brown rice and egg white, sauteed the onion w/ some sweet red pepper. Used wilted fresh spinach and fresh ground pepper over the tomatoes. This one's a keeper!

My family lived this and it is easy to make.

Incredibly tasteless when made as is. Not a fan of this dish.

My family loved this dish! The tang of the feta along with the fruity tomatoes was to die for! And only two eggs! Good texture, easy to make. Great recipe.!

Well made this, and it has been cooking for 1 1/2 hours so far and still not set in the middle. Do believe the next time I try it will use larger pie plate. Sure hope when we eventually do get to eat it taste as good as it smells.

I made this a few years ago using a prepared pie shell and substituted mushrooms for the tomatoes. It was a huge hit with everyone young and old! It's become a family favorite staple for everything from appetizers to a side dish to a main meal.