This quiche is perfect for spring! A vegetarian recipe that combines cherry tomatoes, leeks, spinach and goat cheese to make a hearty breakfast, brunch, or dinner.
The other day Eric went for a run, then came back and took a shower. When he came from his room, Charlotte said, “Wow Dad, you smell good!”
My brother Nathan was visiting, and to be silly, he said to Charlotte, “What does your nose smell like?” And before she could do anything more than giggle, Truman chimed in with, “It smells like boogers!”
It was quite a revelation to all of us. What if our noses really DO smell like boogers? We would never know.
(By the way, I didn’t used to think jokes about boogers were funny. I used to be proper. I also used to not be a mom. Having a 3-year-old boy whose favorite word is “poop” just kind of changes the way you look at the world.)
Do you love quiche as much as I do? I don’t know why I don’t make them more often. There is just something magical about eating pie crust for breakfast. Especially when that flaky crust is filled with eggs, basil, yummy veggies, and GOAT CHEESE.
If you are not a goat cheese fan, make this quiche as written and please let me know when you’ve changed your mind. (Kelly, I’m looking at you. My friend Kelly once told me all the things that she thought goat cheese smelled like, and I haven’t spoken to her since. Just kidding. But seriously Kelly. Jump on the goat cheese train.) I live for this stuff.
I also love the flavor that the leeks add to this quiche, but if leeks aren’t your thing you can totally substitute green onions. Or regular onions. Honestly, quiche is pretty adaptable. Go crazy! I love using Almondmilk in this recipe instead of the typical cream or half and half called for in quiche. I didn’t notice a difference at all, and it’s way fewer calories!
This would be perfect to make next week for Mother’s Day, if you are hosting brunch!
If you make this, let me know! Use #TheFoodCharlatan on Instagram so I can see it!
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Cherry Tomato, Leek, and Spinach Quiche
- 9 inch pie crust
- 1 cup packed sharp cheddar cheese, shredded
- 1/2 leek*, chopped
- 1 (9-oz) box frozen chopped spinach, thawed and squeezed dry
- 1/4 cup fresh basil, chopped
- 4 ounces goat cheese, crumbled
- most of a 10 ounce box of cherry tomatoes, halved
- 6 large eggs
- 1 & 1/4 cups Almond Breeze Almondmilk Original
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Fresh basil, to garnish
- Preheat your oven to 375 degrees F. Use nonstick spray or butter to grease your pan.
- Arrange the pie crust into a quiche pan or 9 inch pie pan. Trim the edges if necessary.
- Sprinkle cheddar cheese on the bottom of the crust.
- Trim the green parts of the leek, as well as the roots. Spilt the leek lengthwise. Run under cold water, using your fingers to bend back the layers. Leeks are super dirty, so do a good job. Save half of the leek for something else (top a pizza! Throw in soup!) Use a sharp knife to chop one half of the leek, make the pieces about the size you would chop an onion. Sprinkle the chopped leek over the cheese.
- Use your hand to squeeze the thawed out spinach. Try to get out as much moisture as you can. Spread the chopped spinach over the leeks.
- Sprinkle 1/4 cup fresh basil next.
- Crumble the goat cheese using a fork. Sprinkle over the basil.
- Use a serrated knife to halve most of the cherry tomatoes. Fit as many as you can on top of the quiche. I used maybe all but 10.
- In a large bowl or stand mixer, beat together 6 eggs, Almondmilk, salt, and pepper. Beat for about 1 minute, then pour over the quiche.
- If your quiche pan separates, or if your quiche looks very full, make sure you place the dish on a baking sheet just in case it leaks or overflows.
- Bake at 375 for 40-50 minutes, or until the top has started to brown and the quiche doesn't wiggle when you shake it.
- Remove from the oven and let cool a few minutes before diving in. Garnish with fresh basil and enjoy!
This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Thanks for supporting the amazing brands that keep this blog going!
You will love these other savory breakfast ideas!
Tomato Tart with Blue Cheese << this one is sooo good with fresh heirloom tomatoes!
Asparagus, Tomato, and Goat Cheese Quiche << today’s recipe is based on this one. It’s a favorite. I can’t stop messing with recipes I love this much, hence today’s version!
Cheesy Ham and Broccoli Frittata << you won’t miss the crust. Trust me!
More quiche recipes from friends!
California Quiche from Life, Love, and Good Food
Crustless Quiche Lorraine from Lemon Tree Dwelling
Broccoli Cheese Quiche from The Baker Upstairs
I’m the person who uses recipes just for guidance so 5 stars for giving me a quiche recipe using almond milk. I didn’t have cow’s milk on hand, but I did have almond. My family and I are vegetarian, sometimes vegan depending on the day, until dinner and it made an easy breakfast. I used shallots and heirloom tomatoes cause that’s what I had on hand. I also added thyme since I needed to use some of that up as well.
Absolutely love this recipe.
Thank you so much M, I’m glad you’re loving it! Thanks for the 5 star review, that helps me out so much :)
This was such a great recipe.. I took a shortcut with a store bought a crust. I used fresh Swiss chard and tomatoes from my garden. I used coconut milk. I used feta. This was so awesomely yummy!
Ooh love the swiss chard variation! Sounds delicious! And great idea with the coconut sub. Thanks for reviewing with your tweaks!
I love this recipe! I have made it for special occasions, holidays, and many a brunch; it is always a hit! Love that it is easy to prepare, but looks so beautiful. Thank you for this recipe, it is a keeper!
Best quiche ever. No substitutions. I’ve even used it with sweetened and flavored almond milk when I got the wrong milk (2 different times 🤦🏻♀️) and the quiche was still delicious. You really can’t mess it up.
If you use something other than glass or bigger than 9 inch, cook for longer and I always use a cookie sheet underneath!
Haha! Good to know it still turns out with sweetened milk Naureen! That’s funny. So glad you are loving the recipe, thanks so much for commenting!
I used a 9″ tart pan, and couldn’t get 1/3 of the eggs in. Is a quiche pan different from a tart pan? Everything was piles really high also.
I’m wondering if I can use my Corningware 10″ quiche pan next time. My friend found goat cheese at Costco, so i have 16 ounces of goat cheese left. It comes as 2 packs of 10 ounces, So your answer will help me with your other recipes
PS. I male my own low carb pie crut with almond flor. I just need an idea of how much more dough to make for the 10″ pan
Hi Judy! Yes, a quiche pan has more volume than a tart pan. It is deeper, a tart pan is quite shallow. I would use your 10 inch pan next time!
Sounds delish! Can I make this Crustless?
Hi Deborah! I’ve never tried this crustless! Let me know how it goes!
I wish I had contacted you earlier.
Our friend couldn’t find goat cheese during pandemic food shortages. I have all the other ingrediends, so I need to make it quickly.
But for the future, what could you sub for the goat cheese?
Hi Judy! You can sub any kind of cheese you like. Feta would be my first choice. Another soft cheese like gorgonzola, brie, blue cheese, etc, could also work but would give quite a different flavor (still delish.) You could also just add in some shredded cheddar or mozzarella. Sky’s the limit when it comes to cheese in quiche! Enjoy!
Try Costco. It comes in 2 packs of 10 oz, cheese. Reminds me of Farmer Cheese, but creamier
Thank you very much for your relies
Do you normally bake your crust for 10 mins prior to filling or do you bake raw? My father in law is a chef and always tells me to bake it prior but it doesn’t seem that you do this step in your recipe.
Hey Erika, I don’t pre-bake the crust because I’m lazy and I think it tastes great as-is! If you want a super crispy bottom crust, pre bake. Great question!
I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
I would love to try this, but the recipe doesn’t come up in the link. Has it been removed?
Hey Kim! No, the recipe is still here…https://thefoodcharlatan.com/cherry-tomato-leek-and-spinach-quiche-recipe/
Can I prepare this the night before and bake in morning?
I haven’t tried that Ruth! I imagine it would work, although I would worry that the crust would get soggy. Let me know how it goes!