Preheat your oven to 350 degrees Fahrenheit. This temperature is perfect for baking the quiche evenly without burning.
Prepare your pie mold by placing a round piece of parchment paper in a 10-inch pie mold with a removable bottom. This step ensures easy removal later.
Roll out the pastry dough and gently press it into the mold. Make sure it fits snugly.
Add another large piece of parchment paper over the dough and place your pie weights evenly on the bottom. This prevents the crust from puffing up during baking.
Bake the crust for about 5 to 7 minutes. It should be slightly golden but not fully baked yet. Remove from the oven and let it cool for a couple of minutes.
Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the spinach and blanch for 3 to 4 minutes until tender. Drain the spinach using a colander and squeeze out as much water as possible.
Distribute the drained spinach and halved cherry tomatoes evenly on the bottom of the baked pastry dough. This will create a beautiful layered effect.
In a bowl, whisk together the eggs, heavy cream, and salt and pepper to taste. Once mixed well, fold in about ¾ of the feta cheese, ensuring it’s evenly combined.
Carefully pour the egg mixture into the shell, allowing it to flow around the spinach and cherry tomatoes. Sprinkle the remaining feta cheese on top for that extra flavor kick.
Bake the quiche at 350 degrees Fahrenheit for about 30 minutes. You’ll know it’s done when it’s golden and the filling is set.
Once out of the oven, let the quiche rest for 5 minutes before slicing. This helps the filling stabilize. Enjoy your delicious Spinach Feta Quiche warm or at room temperature!
