Brie and Spinach Quiche

By Charlie

Published Nov. 19, 2025

Inspired by the “tarte brie et épinard” at Exki, this quiche is all about the brie, spinach, and tomato. This quiche has less egg and cream than a typical quiche, allowing the spinach and tomato to shine.

Print Recipe

Brie and Spinach Quiche

Ingredients

  • 9" pie crust, prepared in advance
  • 1/2 cup spinach, sauteed
  • 2 large eggs
  • 1/2 cup half-and-half
  • 1/2 cup diced tomatoes
  • 1 tsp herbes de provence
  • 1 1/2 tsp parsley, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp salt
  • pepper, to taste

Instructions

  • Preheat the oven to 375F. Bake the pie crust for 15 minutes, or until golden brown. Allow the crust to cool.
  • If using fresh spinach, sauté the spinach with 1 tbsp of olive oil. If using frozen spinach, heat the spinach according to package instructions.
  • In a separate bowl, whisk the eggs. Add the half-and-half, and mix until incorporated.
  • If using canned diced tomatoes, drain the juice from the tomatoes before adding the tomatoes to the egg and cream mixture. Mix in the herbes de provence, parsley, garlic, salt, pepper, and spinach.
  • Pour the mixture into the cooled pie crust. Bake at 375F for 35 minutes, or until the quiche has set.