Spinach, Parmesan and Tomato Quiche

Speed up the preparation of this savory quiche with a frozen pie shell and frozen chopped spinach.
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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 15 min
  • Yield: 6 to 8 servings
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One 9-inch frozen pie shell


1/4 cup thinly sliced fresh chives

3/4 cup finely grated Parmesan

1/2 cup roughly chopped thawed frozen spinach (squeezed dry)

1/2 cup halved cherry tomatoes


1 1/4 cups heavy cream

1 teaspoon finely chopped fresh rosemary

3 large eggs

Kosher salt and freshly ground black pepper


  1. For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
  2. Adjust the oven temperature to 350 degrees.
  3. For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
  4. For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
  5. Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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