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Savory

Homemade fresh spinach and tomato sourdough quiche

Spinach quiche with golden cherry tomatoes in a cast-iron skillet

Some recipes look like they came out of a professional kitchen, but they're actually easy to make at home. Quiche is one of them: a versatile, eye-catching savory tart that's perfect for a family meal or a dinner that's a little out of the ordinary.

This version combines a homemade sourdough crust with fresh spinach and tomatoes, for a dish full of flavor and color. Best of all, you can adapt the filling to what's in season and turn one recipe into many different versions.

At Golden Crumbs Kitchen, we love rediscovering the joy of cooking from scratch, paying attention to ingredients and enjoying every step of the process. That's why sourdough takes center stage here too, even in recipes where we don't need the dough to rise.

From the French kitchen to your table

Quiche is a savory tart traditionally associated with French cuisine. One of its best-known versions is quiche Lorraine, from the Lorraine region, usually made with eggs, cream and bacon.

Over time, this dish has evolved into countless combinations. Today you'll find quiches with vegetables, cheeses, mushrooms and all kinds of meat, adapted to the tastes and customs of every kitchen.

The way they're presented has changed too. Although there are flatter versions baked in rectangular pans, round quiches with defined edges have become a very popular choice. They look especially appealing when the filling combines different colors and textures.

That versatility is exactly why we love making them at home.

A homemade crust with a special sourdough touch

Although you can find ready-made pastry at the supermarket, making your own crust lets you choose the ingredients and adjust the recipe to your liking.

In this version, we use sourdough as part of the crust, which is also a great way to use up the discard left over after feeding your starter. Here its job isn't to make the crust rise like it would in a traditional loaf, but to become part of a dough that's handled and baked differently.

If you have time, you can make the dough ahead and let it rest in the fridge for the time given in the recipe. This makes it easier to plan your cooking and gives you a dough made with a different process from a conventional one.

It's worth keeping in mind that fermentation alone doesn't guarantee that the final product keeps live microorganisms or that it's easier for everyone to digest. The result depends on the ingredients, the process and each person's individual needs.

Once your crust is ready, all that's left is to make the filling and assemble the quiche.

The filling: fresh spinach and tomatoes

Spinach is the star of this recipe. Its flavor goes beautifully with eggs and the creamy ingredients that usually make up a quiche filling. The tomatoes add a pop of color and a fresh touch that makes it even more tempting.

This combination is a great way to get more vegetables into an everyday meal without sacrificing flavor. Plus, you can adjust the ingredients based on what you have at home.

If you like to experiment, try adding a little cheese, sautéed onion or your favorite herbs. You can also switch up the vegetables with the seasons: zucchini in summer, mushrooms in fall or a mix of leafy greens when you're in the mood for something different.

The key is finding a balanced combination that lets you enjoy both the crust and the filling.

A recipe to enjoy all year round

At home, quiche is one of those dishes that always helps break the routine. You can serve it fresh out of the oven or make it ahead to plan your week's meals.

Paired with a fresh salad, it makes a wonderful complete dinner. It also works great for a casual lunch, a picnic or a spread to share with friends.

And if you're looking for new ways to serve vegetables, this recipe can be a great starting point for creating your own combinations and finding out which become your family's favorites.

Ready to make this fresh spinach and tomato sourdough quiche? Follow the step-by-step recipe and enjoy a homemade savory tart that brings together simplicity, flavor and the joy of cooking from scratch.

Golden Crumbs Kitchen — Everyday recipes made with love.

Spinach & tomato quiche
Recipe card · Golden Crumbs Kitchen

Homemade spinach quiche

A sourdough crust made the day before and a creamy filling of spinach, egg, yogurt and cheese, topped with tomato.

CourseMain course
Yield1 quiche, 28 cm (11 in)
Dough resting time1 h + 24 h in the fridge
Bake time35 min at 180 °C (350 °F)

Quiche crust

  • 150 g all-purpose wheat flour
  • 50 g buckwheat flour
  • 1 pinch salt
  • 125 g cold butter, cubed
  • 40 g water
  • 1 tablespoon rye sourdough starter (100% hydration)

Filling

  • 2 garlic cloves
  • 1 large bowl fresh spinach
  • 2 eggs
  • 200 g Greek yogurt
  • 250 g shredded cheese
  • 1 teaspoon salt
  • 1 tomato

Step by step

The crust (day 1)

  1. 1In a bowl, mix the two flours with the salt.
  2. 2Add the cold butter and quickly rub it in with your fingertips until you have coarse crumbs.
  3. 3Add the water and starter and mix again, without overworking it, until it comes together into a smooth dough.
  4. 4Shape it into a disc, cover it so it doesn't dry out and leave it at room temperature for 1 hour, then in the fridge for 24 hours.

The filling and baking (day 2)

  1. 5Slice the garlic and sauté it in a large skillet until golden.
  2. 6Add the spinach a little at a time: it will wilt down as it cooks. Cook until tender and bright green, then let it cool slightly.
  3. 7Meanwhile, whisk the eggs with the yogurt in a bowl.
  4. 8Stir in the spinach, salt and half the cheese, and mix well.
  5. 9Cut the tomato into wedges.
  6. 10Preheat the oven to 180 °C (350 °F).
  7. 11Take the dough out of the fridge and roll it out into a circle about 33 cm (13 in) across.
  8. 12Use the rolling pin to transfer it to the 28 cm (11 in) pan and press it into the edges.
  9. 13Pour in the filling and spread it out evenly.
  10. 14Top with the tomato wedges and the rest of the cheese.
  11. 15Bake for about 35 minutes, until the edges are golden.
  12. 16Let it cool slightly, then slice and serve.
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