Where are my quiche lovers at? Something about quiche just makes me really happy. Maybe it’s the fluffy cheesy inside or maybe the fact it takes little prep and time, either way, quiche is a favorite in our house! I love the addition of heavy cream because it gives it that fluffy texture but you can also substitute for milk if you are trying to lessen calories, although we aren’t worried about any calories here. I’ll take the cream now and make up for it later hehe. Like most of my recipes, this is extremely kid friendly and my kids don’t even flinch at the sight of green in this. The best part is I am using a pre-made pie crust(something I thought I would never do) to save a little time. I noticed at my local grocery store (Kroger specifically) that they actually had a clean option for pre-made crusts without a laundry list of ingredients on the label. I am using the Organic Wholewheat from Wholly Wholesome and you can find it in the freezer section. To make this dish gluten-free or again, lessen calories, simply ditch the crust and spray a round pie baking dish with avocado oil and cook it the same. Either version is delicious and will be devoured on spot!

Cheesy Spinach Tomato Quiche


  • 1 organic whole wheat pie shell
  • 5 large pasture raised eggs
  • 1/2 cup heavy cream(can sub for milk)
  • 1/2 cup milk(I use raw)
  • 1 cup grated raw cheddar cheese (I use Kerrygold)
  • 1 cup finely chopped spinach
  • 1/2 cup chopped grape tomatoes
  • 1/2 tsp each onion & garlic powder
  • 1/2 tsp pink salt & pepper to taste



  1. Preheat oven to 400 degrees. Mix together eggs, cream, milk, & seasonings in mixing bowl.
  2. Take one pie shell and lay on baking sheet(the mixture will fill to very top and I like placing on baking sheet to ensure I do not spill it). Layer as followed from bottom to top.
  3. All the grated cheese, then spinach, then tomatoes. Pour all the egg mixture on top and bake for roughly 40 minutes, until slightly browned.
  4. When removed from oven let cool for 10 minutes before cutting. Enjoy!

*This recipe is very flexible and you can use a variety of produce or even add locally soured bacon, yum!