I just discovered quiche and I must say I became a big fan of it. It’s one of those dishes that feels fancy but is so easy to throw together, whether for brunch, or even for bunch. My favorite this far is this spinach and cherry tomato quiche—it’s savory, colorful, and packed with flavor. Plus, it comes out of the oven looking so colorful and smelling amazing that, if you’re like me, you’ll just want to stare at it for a while—almost feeling guilty about cutting into it.

Here’s my favorite version of it. I made my own crust (felt extra fancy), but you can use a store-bought one for a quick fix—no judgment, I’ve done both!

What You’ll Need:

Crust:

• 150g all-purpose flour
• 100g whole wheat flour
• 1 egg
• 1/2 teaspoon salt
• 125g cold unsalted butter, cut into cubes
• 3-5 tablespoons ice-cold water
• OR 1 pre-made pie crust

Filling:

• 4 large eggs
• 200 ml heavy cream (or cottage cheese, I usually this option for some extra protein)
• 1 cup shredded cheese (I used cheddar, but Gruyère or mozzarella work too)
• 2 cups fresh spinach, lightly chopped
• 1 cup cherry tomatoes, halved
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• Salt and pepper to taste
• A pinch of nutmeg (trust me, it’s the secret ingredient)
• Olive oil for sautéing

Instructions:

Make the Crust

1. In a mixing bowl, combine the flour and salt.
2. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together.
4. Gather the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes (or up to a day ahead).

Prepare the Filling & bake the quiche

1. Roll out your pie crust into a pie dish and prick it a few times with a fork.
2. Preheat your oven to 190°C. Bake for about 10 minutes to give it a head start.
3. Sauté the onions in a little olive oil until they’re soft and golden—about 5 minutes. Then toss in the spinach and cook until just wilted, around 1-2 minutes. Set this aside to cool slightly.
4. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. Add your cheese and spinach into the mix—this is what gives the quiche that creamy, melty goodness.
5. Pour the egg and cheese mixture over the partially baked crust. Sprinkle your halved cherry tomatoes on top, arranging them however you like.
6. Bake for 35-40 minutes, or until the top is golden and the center is set. Let it cool for a few minutes before slicing—if you can wait!

And that’s it! With the homemade crust, this quiche is buttery and full of vibrant, savory flavors.