Tomato, Spinach & Feta Quiche

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  • 1 pre-made piecrust
  • 8 Extra Large Nellie’s Free Range eggs
  • ½ cup whole milk
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon black pepper
  • 1 cup fresh spinach, chopped
  • 2-3 small tomatoes (such a Roma tomatoes), sliced thin
  • ¼ cup crumbled feta cheese


  • If your pie crust isn’t already set in a dish, roll it out and press it into a pie dish.
  • Preheat oven to 350F
  • In a large bowl, whisk together eggs, milk, oregano, basil, and pepper until the egg whites and yolks are well combined.
  • Lay chopped spinach on the bottom of the pie crust. Pour egg mixture over the spinach. Arrange sliced tomatoes on top of the egg, in a single layer. Sprinkle feta cheese on top.
  • Bake quiche on the middle rack for 40-45 minutes, until the egg is just set and the crust is golden brown. Let rest and cool for 5-10 minutes and serve immediately or store covered in the fridge for up to 3 days.
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Comments Reviews

carolOctober 26, 2018

This was so delicious! Very easy. My only suggestion would be a little salt in the egg mixture.


We're so glad to hear that you enjoyed the quiche, Carol! Thank you for the seasoning tip and for giving the recipe a try!

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