Vegetarian Quiche with Spinach, Cheese and Tomato

Name: Vegetarian Quiche with Spinach, Cheese and Tomato
Prep time: 20 min
Cook time: 45 min
Total time: 80 min
Yield: 8 slices
Cuisine: French inspired
Ingredients: 1 whole 23 cm ready-made pie crust; 1 cup grated vegetarian hard cheese; 1 cup chopped spinach; 1 whole onion; 1 cup halved cherry tomatoes; 6 whole eggs; 1 cup milk; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp nutmeg

A crisp pie crust holds spinach, onion, cherry tomato and a soft egg-and-cheese custard.

By Hez ArslanUpdated October 5, 2026

Total 1 hr 20 minMakes 8 slices

Jump to Recipe

A crisp pie crust holds spinach, onion, cherry tomato and a soft egg-and-cheese custard. Cook moisture out of the spinach before adding it so the pastry stays firm. Let the baked quiche settle before slicing; the center should be set with only a slight jiggle. This is a vegetarian version, provided the cheese uses vegetarian-friendly rennet. Heat oven to 180°C (350°F); blind bake the crust 10 minutes if the package recommends it. Cook chopped onion and spinach in a pan until spinach moisture evaporates; cool briefly. Scatter cooked vegetables, cheese and tomatoes in crust. Whisk eggs, milk, salt, pepper and nutmeg and pour over filling. Bake 35 to 45 minutes until edges brown and custard reaches 71°C (160°F); rest 15 minutes before slicing.

Vegetarian Quiche with Spinach, Cheese and Tomato

How to tell when it is ready

Bake 35 to 45 minutes until edges brown and custard reaches 71°C (160°F); rest 15 minutes before slicing.

Tips

Heat oven to 180°C (350°F).
Cook chopped onion and spinach in a pan until spinach moisture evaporates.
Scatter cooked vegetables, cheese and tomatoes in crust.
Whisk eggs, milk, salt, pepper and nutmeg and pour over filling.

Troubleshooting

If crust is soggy, prebake it and dry the spinach more.
If middle jiggles, bake longer and check egg temperature.

Substitutions

Use a comparable ready-made pastry crust.
Use a vegetarian cheddar-style cheese for the same volume.

Variations

Use chopped cooked mushrooms in place of some spinach.
Scatter extra vegetarian cheese on the surface.

Serving suggestions

Serve warm with leafy salad.
Offer cold slices for lunch.
Pair with roasted potatoes.
Add sliced tomato on the side.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days; reheat until hot.

Storage

Refrigerate up to 3 days; reheat until hot.

Food safety

Cook egg custard to 71°C (160°F) and refrigerate promptly.

Frequently asked questions

How do I know spinach, cheese and tomato vegetarian quiche is ready?

Bake 35 to 45 minutes until edges brown and custard reaches 71°C (160°F); rest 15 minutes before slicing.

How should I store spinach, cheese and tomato vegetarian quiche?

Refrigerate up to 3 days; reheat until hot.

Serve warm with leafy salad. Refrigerate up to 3 days; reheat until hot.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegetarian Quiche with Spinach, Cheese and Tomato