Summer is here, and we are constantly on the hunt for delicious and light summer recipes. Today’s is for a sommer madtærte, or summer quiche, that is absolutely perfect for a summer dinner, lunch, or even brunch! It’s yummy, hearty, and made with simple ingredients. The crust is buttery and flakey, while the filling is deliciously cheesy, with tomatoes and spinach for lightness. We hope you try it out this summer!
The crust is simple – flour, butter, salt, water – and comes together pretty quickly. Then just blind bake the crust, add the other ingredients, and bake again. You will end up with a delicious spinach, tomato, and mozzarella quiche that will hit the spot. Leave a comment below if you try it!
Sommer Madtærte (Tomato, Spinach, & Mozzarella Quiche)
This quiche recipe is perfect for a summer dinner, lunch, or even brunch! It’s yummy, hearty, and made with simple ingredients. The crust is buttery and flakey, while the filling is deliciously cheesy, with tomatoes and spinach for lightness!
Ingredients
DOUGH
- 300 grams (1 3/4 cups + 2 tbsp) flour
- 170 grams (12 tbsp) unsalted butter, cold and cut into cubes
- 1/4 tsp salt
- 5 tbsp ice water
FILLING
- 3 small onions (or 1 large onion)
- 6-8 cocktail/Campari tomatoes (or any tomato, but cocktail tomatoes are our favorite!)
- 192 grams (about 4 cups) spinach, chopped
- 12 large eggs
- 240 ml (1 cup) half and half
- 227 grams (2 cups) shredded cheddar
- A handful of fresh basil leaves
- Fresh mozzarella for topping (optional)
- Salt to taste
- Pepper to taste
Instructions
- Make the dough by adding your flour and salt to a food processor, or if mixing by hand, add to a medium mixing bowl.
- In the food processor, add your butter and pulse until it resembles sand. By hand, crumble the butter and flour mixture between your fingers until you get to a similar, sand like consistency.
- Add your ice water to the food processor and pulse until the dough just comes together. You can add a little more water if it is still very crumbly! By hand, just add your ice water and press together until you get a cohesive dough.
- Wrap your dough and chill for about 30 minutes in the fridge.
- While your dough is chilling, slice your onions (or one large onion) and add to a pot or pan. Cook on medium to low heat until your onions start to caramelize and turn golden brown. Once you have reached that stage, add your spinach and turn off the heat. Stir until the spinach is just wilted. Season with salt and pepper to taste. Set aside to cool slightly.
- Preheat your oven to 400 F (204 C). Once your dough has chilled, roll out to a large, mostly rectangular shape (or circle, depending on the shape of your pan!) between 1/8 and 1/4 inch thick. We used a large pan for this recipe (9x13inch glass pan).
- Roll your dough around your rolling pin and transfer to your pan.
- Adjust or patch any empty spaces and trim the edges.
- Prick the dough with a fork and bake for about 10 minutes until lightly golden brown.
- While your dough is baking, mix your eggs, half and half, cheese, and salt and pepper to taste in a large mixing bowl. Add your spinach and onion mixture to the bowl and stir to combine.
- Once the base has baked, take it out of the oven and lower the oven temperature to 350 F (176 C). Add your filling to the base.
- Slice your tomatoes and add to the top of the filling. You can also add fresh mozzarella for extra cheesiness!
- Bake for around 30-40 minutes or until the quiche has set in the center. Depending on the type of pan you are using, it may take a little longer!
- Once it has baked, top with fresh basil leaves, slice, and enjoy!
