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Cherry Tomato, Leek, and Spinach Quiche from The Food Charlatan

Cherry Tomato, Leek, and Spinach Quiche

Quiche is the perfect for spring! This vegetarian recipe combines cherry tomatoes, leeks, spinach and goat cheese to make agreat breakfast brunch or dinner.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 362kcal
Author Karen


  • 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!


*If you are not a leek fan you can substitute 1 bunch green onions, chopped.


Serving: 1g | Calories: 362kcal | Carbohydrates: 20g | Protein: 19g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 869mg | Potassium: 389mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6049IU | Vitamin C: 14mg | Calcium: 325mg | Iron: 3mg