I love how this quiche layers different flavors and textures—sharp cheddar on the bottom, silky leeks and spinach in the middle, and juicy roasted tomatoes on top. The goat cheese adds tanginess, and the fresh basil brightens the whole dish. It’s simple to prepare, colorful, and always feels elegant.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I begin by preheating my oven to 375 degrees F and greasing my quiche or pie pan.
I arrange the pie crust in the pan, trimming the edges if needed. I sprinkle the shredded cheddar cheese over the bottom.
I trim and clean the leek thoroughly, slicing only half of it into pieces about the size of chopped onion. I sprinkle the chopped leek over the cheese.
I squeeze as much water as possible out of the thawed spinach and spread it over the leeks. I add the chopped fresh basil next.
I crumble the goat cheese with a fork and sprinkle it evenly over the basil.
Using a serrated knife, I halve the cherry tomatoes and place as many as I can across the top of the quiche.
In a large bowl or stand mixer, I beat the eggs, Almondmilk, salt, and pepper for about a minute. I pour this mixture over the layered ingredients.
If my pan seems full or has a removable bottom, I place it on a baking sheet to catch any leaks. I bake the quiche for 40 to 50 minutes, until the top is lightly browned and doesn’t jiggle when gently shaken.
I let the quiche cool slightly before slicing and garnish with fresh basil.
I sometimes replace the leeks with green onions for a milder flavor. If I want a richer quiche, I swap part of the almond milk for cream. Sun-dried tomatoes or roasted red peppers make great additions, and feta works well in place of goat cheese. I also like adding mushrooms or artichokes for extra vegetables.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm slices in the oven at 325 degrees F until heated through, which keeps the crust crisp. This quiche also freezes well; I wrap slices individually and thaw overnight before reheating.
FAQs
Can I use a homemade pie crust?
Yes, I use either store-bought or homemade crust depending on what I have available.
Do I need to blind bake the crust?
For this recipe, I don’t blind bake; the crust cooks through under the filling.
Can I use fresh spinach?
Yes, I sauté it lightly and squeeze out the moisture before adding it.
Can I use dairy milk instead of almond milk?
Absolutely, any milk works, though richer milk creates a creamier texture.
Why squeeze the spinach dry?
Excess moisture can make the quiche watery, so I remove as much as possible.
Can I make this ahead?
Yes, I bake it earlier in the day and reheat before serving, or serve it chilled.
Can I skip the goat cheese?
Yes, I replace it with feta, mozzarella, or more cheddar.
How do I know when the quiche is done?
It shouldn’t jiggle in the center when I gently shake the pan.
Can I add extra vegetables?
Yes, I add mushrooms, peppers, or zucchini, but I cook and drain them first.
Can I freeze the whole quiche?
Yes, I freeze it fully baked, wrap it tightly, and reheat it in the oven.
Conclusion
I love how this cherry tomato, leek, and spinach quiche brings together fresh ingredients and rich flavors in a simple, comforting dish. It’s versatile, beautiful on the table, and equally delicious warm or chilled—perfect for any meal of the day.
A fresh, vibrant quiche layered with cheddar, leeks, spinach, basil, goat cheese, and sweet cherry tomatoes baked in a flaky crust—perfect for breakfast, brunch, or a light spring meal.
Ingredients
1 (9-inch) pie crust
1 cup 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 oz goat cheese, crumbled
Most of a 10-oz box cherry tomatoes, halved
6 large eggs
1 1/4 cups Almond Breeze Almondmilk Original
1 tsp salt
1/2 tsp pepper
Fresh basil, for garnish
Instructions
Preheat oven to 375°F and grease a quiche or pie pan.
Fit the pie crust into the pan and sprinkle cheddar cheese over the bottom.
Clean and chop half a leek and scatter it over the cheese.
Spread the squeezed-dry spinach over the leeks and add chopped basil.
Sprinkle crumbled goat cheese evenly over the basil.
Arrange halved cherry tomatoes across the top.
In a bowl, whisk eggs, almond milk, salt, and pepper for about 1 minute.
Pour egg mixture over the layered ingredients.
Place the pan on a baking sheet if needed and bake for 40–50 minutes, until lightly browned and set.
Cool slightly, slice, and garnish with fresh basil.
Notes
Green onions can replace leeks for a milder flavor.
Substitute part of the almond milk with cream for a richer texture.
Feta makes a great alternative to goat cheese.
Add mushrooms, artichokes, or roasted peppers for more vegetables.
