Parmesan Spinach Quiche with Warm Tomato Garlic Compote. This shortcut recipe uses ready-made frozen puff pastry, making it easy to get into the oven in mere minutes.
Eggs are an important start to many mornings around here. I’m an eggs over easy kind of guy myself, but like 69% of Canadians, the rest of my family prefer their eggs scrambled. Last week my 16 year old son was making scrambled eggs before his math final exam for the term. When I asked what he was cooking his reply was “brain food”. The kid’s an A student in advanced math so who am I to argue?
From scrambled to sunny side up, eggs no doubt give you a great boost to start your day, but what about when you have just a little more time to prepare a tasty recipe to get the day off right. This quick, easy and delicious quiche fits that bill perfectly.
One of the issues with quiche recipes is that they are often too large for the number of servings you most often need. As a family of four, this recipe is perfect for us, yielding only 4 servings. The ready-made puff pastry can be thawed overnight in the refrigerator to be at-the-ready for the next morning.
The square sheets of pastry that I use come in about 10 inch square size, so my thinking is, why try to make square pastry fit a round baking dish? I don’t even use a rolling pin or a knife to trim the edges. I just drop the ready-made pastry into a lightly greased square baking dish and I’m ready to fill it with a tasty egg filling.
So simple to make
It’s just a matter of whisking together some eggs and a few simple ingredients and this quick quiche is ready for the oven. The quick tomato and garlic compote comes together in a small sauté pan in just a few minutes while the quiche bakes.
Egg Farmers of Canada are promoting #WakeUpToYellow in February, to encourage Canadians to start their day with fresh, healthy, delicious eggs. In keeping with that theme, I’ve even used some heirloom yellow tomatoes in the compote that accompanies the quiche.
This would make an ideal quick brunch for a weekend morning but with a little advance preparation could easily be made on a weekday too. With only about a 45 minute preparation and cooking time combined, you can use this recipe to #WakeUpToYellow and enjoy this delicious breakfast any day you like.
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- 1 lb sheet about 1/2 of frozen puff pastry (about 10 -12 inches square)
- 8 eggs
- 1/3 cup finely grated Parmesan Cheese
- pinch salt and pepper to season
- 1/3 cup milk or whipping cream
- 1 cup chopped fresh spinach you can use frozen but squeeze out any excess liquid before chopping
- 1 tbsp olive oil
- 2 cloves fresh garlic minced
- 4 tomatoes diced large
- salt and pepper to season
- 1/2 tsp honey
Preheat oven to 375 degrees F
Lightly grease an 8x8 inch baking dish. Place the pastry into the dish so that it goes evenly up all sides.
Whisk together the eggs, Parmesan cheese, salt, pepper and milk.
Stir in the spinach and pour into the prepared pastry. Bake for 30-40 minutes or until the pastry is golden brown and the centre of the quiche is firm. Serve immediately with the warm tomato garlic compote.
Heat the olive oil over medium heat in a small sauté pan.
Add the garlic and sauté for only a minute or less to soften but not brown the garlic.
Add the diced tomatoes, salt and pepper.
Sauté together for few minutes until enough liquid reduces off to give the compote a thick chunky consistency. In the last minute or so , add the honey. Serve warm over the baked quiche.
Rock Recipes is happy to be a compensated contributor to the #WakeUpToYellow campaign from the “Get Cracking” folks at Egg Farmers of Canada. To learn more about egg farming in Canada, and for the latest egg recipes and tips for cooking with eggs like them on Facebook, follow @eggsoeufs on Twitter or visit eggs.ca.