Vegetarian spinach quiche with mushrooms and cherry tomatoes recipe

Learn how to make this amazing spinach quiche. The recipe is easy and adds mushrooms and cherry tomatoes, increasing the flavour and richness. It's a vegetarian dish full of surprises!

Healthy spinach recipes (including what goes well with spinach)

The recipe can be found in this article

Healthy spinach recipes (including what goes well with spinach)


number of servings
  • 150 g self-rising flour Added to
  • 100 g butter Added to
  • 25 ml water Added to
  • 6 egg Added to
  • 12 Cup heavy cream Added to
  • 12 Cup Manchego cheese Added to
  • 14 teaspoon nutmeg Added to
  • 2 teaspoon salt Added to
  • 2 bunches spinach Added to
  • 1 Cup mushroom Added to
  • 12 Cup cherry tomatoes Added to
  • 12 onion Added to
  • 14 teaspoon ground black pepper Added to


90 min.
1. Step

Form a volcano with the amount of flour in a bowl or on a clean, flat surface. Add half a teaspoon of salt.

2. Step

Add the cubed and cold butter. Mix until a sandy mixture is formed.

3. Step

Beat the egg with the water and fold it into the mixture until it is integrated and forms a thick, lump-free dough. Wrap in cling film and refrigerate for 30 minutes.

4. Step

Prepare a sauté with the vegetables. Finely chop the onion, slice the mushrooms and halve the cherry tomatoes.

5. Step

Clean the spinach and remove the stems.

6. Step

Sauté the onion and add the mushrooms until soft.

7. Step

Add the tomatoes and spinach and sauté until reduced. Season with salt and pepper. Set aside.

8. Step

In a bowl, crack the eggs and beat until all the ingredients are combined. Add the cream and milk and continue beating until combined.

9. Step

Add the salt, pepper and nutmeg and add salt and pepper to taste.

10. Step

Stir in the cheese and sautéed vegetables and mix gently until evenly distributed. Set aside.

11. Step

Roll out the dough with a rolling pin. Place in the tart pan and press to fill well.

12. Step

Trim excess dough with a small knife and place the tart pan with the dough in the freezer. Freeze for 40 minutes.

13. Step

Spoon the filling into the tart tin and spread out. Bake at 180° C for 45 minutes or until golden brown and firm.

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