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Spinach cream cheese tart recipe

Spinach cream cheese tart recipe

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  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Cheese pies and tarts
  • Spinach and cheese pies

Convenient ready rolled puff pastry and frozen spinach combined with cream cheese and mozzarella cheese for a tart that you can put together in minutes for a main dish or starter.

3 people made this

IngredientsServes: 6

  • 1 ready rolled puff pastry sheet
  • 500g frozen spinach, thawed and drained
  • 200g cream cheese
  • 1 egg
  • salt and ground black pepper
  • 6 slices mozzarella cheese
  • 5 basil leaves, thinly sliced

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat the oven to 180 C / Gas 4. Line tart tin with the puff pastry.
  2. Spread the spinach over the puff pastry.
  3. In a bowl, beat the cream cheese with the egg. Season with salt and pepper. Pour the mixture over the spinach, and lay the mozzarella cheese slices on top. Sprinkle over the basil.
  4. Bake in the preheated oven until golden, about 30 minutes. Serve warm or cold.

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Sensational Spinach Tart

Preheat oven to 200ºC and line two 26-28cm loose-bottomed quiche dishes with baking paper.

To make the Food-Processor Pastry, place the flour, salt and butter or butter and lard in a food processor and whizz to fine crumbs. With the motor running, add the water a little at a time, adding more if necessary until mixture comes together in a ball. If you are pressed for time, use store bought savoury short crust pastry.

Press pastry into the base and sides of the quiche dishes, cover with baking paper, weight with baking beans or rice and bake blind until lightly golden (about 12-15 minutes).

While pastry cooks, prepare the filling. Blend together the cream cheese, eggs and cream or milk. Add pesto, spring onions, horseradish, cheese, spinach, salt, pepper and nutmeg, blending until the mixture forms a smooth, green purée.

Remove pastry shells from oven and lift off baking paper and baking beans, cooling and reserving for later reuse. Reduce oven heat to 180ºC. Pour filling mixture into the semi-cooked pastry shells and bake for about 30 minutes until it is set in the centre and lightly golden. Serve warm or hot.

To reheat from frozen, remove from freezer at least 1 hour before serving and place on an oven tray lined with baking paper. Bake at 160ºC until warmed through (about 15-20 minutes).

A quick + easy appetizer

I have so many favorite appetizer recipes, it’s sometimes hard to choose which ones I’m going to make for parties or family gatherings.

I’ve told you before, my family gets together on New Years Eve for games and LOTS of appetizers. Well, this spinach puff pastry appetizer is one that is almost always part of the appetizer spread!

They’re everything you want from an appetizer. Cheesy, savory, crispy on the outside and creamy on the inside… Basically they’re the best.

You might have to double the recipe to make sure there are enough for all your party guests! Trust me, these spinach puffs disappear quick!


Step 1

Place a rack in lower third of oven preheat to 350°. Roll out 1 disk of dough on a lightly floured surface to a 14” round. Transfer to a 9”-diameter pie dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1” overhang. Fold overhang under. Freeze 15 minutes.

Step 2

Meanwhile, roll out second disk of dough on a lightly floured surface until about ⅛” thick. Cut into ¼”-thick strips. Transfer to a parchment–lined baking sheet. If dough is soft, chill until just pliable. Working with 3 strips at a time, braid dough, returning braids to baking sheet as you go. Chill until just pliable.

Step 3

Beat 1 egg in a small bowl. Brush edge of dough in dish and bottom sides of braids with egg. Arrange braids along edge, trimming and gently pressing sections together as you go. Freeze 15 minutes.

Step 4

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around edge, 25–30 minutes. Remove parchment and weights and brush entire crust with egg. Bake until crust is dry and set, 10–15 minutes. Let cool.

Step 5

Meanwhile, cook garlic in a medium saucepan of boiling salted water until beginning to soften, about 3 minutes drain. Wipe saucepan dry and heat oil in pan over medium-high. Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 2 minutes. Add vinegar and 1 cup water and bring to a boil. Reduce heat and simmer until garlic is tender, 10–12 minutes. Add maple syrup, rosemary, and thyme, and season with salt and pepper. Cook, stirring occasionally, until liquid is syrupy and coats garlic, about 5 minutes.

Step 6

Scatter cheese over crust top with spinach. Whisk crème fraîche, cream, and remaining eggs in a medium bowl season with salt and pepper. Pour over spinach. Add garlic with any syrup. Bake until custard is set and golden brown in spots, 35–40 minutes. Let cool on a wire rack.

Spinach and Goat Cheese Quiche

In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.

Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes.

Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. Transfer the shell to a rack to cool.

Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell.

In a medium bowl, whisk the milk with the cream, eggs, egg yolks, salt and pepper. Arrange the goat cheese rounds on the spinach. Pour the custard into the shell and bake for about 40 minutes, or until just set. Transfer the quiche to a rack to cool slightly. Cut into wedges and serve.

Spinach cream cheese tart recipe - Recipes

Lasagna isn't typically associated with Mother's Day, but this dish features some favorite lasagna ingredients: ricotta cheese, spinach, thyme and Asiago cheese. But instead of layering them with noodles, they're mixed together in a rich, but still light tart filling. With a store-bought crust, the tart can be in the oven in 20 minutes and on the table 40 minutes later. And similar to a good quiche, this tart can be served hot or room temperature.

1 package prepared pie dough

5-ounce package baby spinach

2 tablespoons chopped fresh thyme

1/4 teaspoon ground black pepper

1/2 cup grated Asiago cheese

Heat the oven to 375 degrees. Coat an 8-inch tart pan with a removable bottom with cooking spray. Press the pie dough into the tart pan, trimming any excess.

In a skillet over medium-high, heat the oil. Add the garlic and cook for 1 minute. Add the spinach and cook until completely soft and most the of the liquid has evaporated, 4 to 5 minutes. Transfer the spinach to a fine mesh strainer. Using a spoon or silicone spatula, press the spinach to extract any remaining liquid.

In a medium bowl, beat the egg, then add the ricotta, thyme, lemon zest, salt, pepper and spinach. Stir to combine. Spread the mixture in the prepared tart shell and sprinkle with Asiago cheese. Place on a baking sheet and bake for 35 to 40 minutes, or until puffed and golden brown. Allow to cool slightly. Serve warm or at room temperature.

In a food processor fitted with a blade, add all crust ingredients except for water. Pulse a few times to mix. Begin adding water just until a ball of dough begins to form. Do not over-pulse.

Remove dough and work on a lightly floured surface until you can shape the dough into a flat disk. Wrap in plastic and place in fridge for 1-2 hours or overnight.

Preheat oven to 400 degrees.

Roll out crust on a lightly floured surface until 1/4 inch thick. Carefully roll the crust onto your rolling pin and lay on top of spring form pan. Gently push the crust into the pan using tips of fingers and thumbs. Prick the bottom of the crust with a fork all over, You can get fancy with the edges of the crust, or just leave for a rustic look. Bake for 7-9 minutes. Remove from oven and let cool slightly.

Reduce oven temperature to 375 degrees.

Whisk together eggs, cream, goat cheese, salt, pepper and nutmeg.

Heat a pan over medium heat and add butter and olive oil. Saute the shallots and garlic for just 2 minutes or until translucent. Add the spinach and stir for several minutes to remove any excess water. Remove from heat and allow to cool for 5 minutes.

Add spinach and shallot mixture to the egg mixture. Pour into prepared quiche crust.


For the Cream Cheese Pastry Shell:

  • 10 ounces unsalted butter , very cold and cut into chunks
  • 10 ounces cream cheese , very cold and cut into chunks
  • 1/8 teaspoon kosher salt
  • 12 ounces all-purpose flour
  • 4 pounds uncooked beans for baking (these are not to be eaten and can be reused for another time)

For the Quiche Filling:

  • 1 pound bacon , cut into large dice
  • 1 cup leeks , white parts and light green only (about 1 small leek)
  • 6 cups spinach leaves
  • 8 ounces havarti cheese , shredded
  • 6 large eggs
  • 2 cups plain Greek yogurt (fat-free, low fat or whole)
  • 1 cup whole milk
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg


For the Cream Cheese Pastry Shell:

For Assembling the Quiche:


  • To reheat the quiche, place on a baking sheet and wrap in aluminum foil. Bake for 10-15 minutes at 350 degrees F or until warmed in the center of the custard.
  • Adapted from Williams Sonoma, Sunset magazine and Deer Valley Resort


Boursin Spinach Quiche Recipe

Compensation was provided by ConAgra PAM via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of the sponsor. My father loved to cook with eggs. This time of the year he could manage to use eggs in every meal of the day. No matter how they were prepared you could be sure they would be included somewhere in the menu. He maintains that is inspiration came when he was learning to cook in the 60s and everything was about French cooking, like quiche, mousse, and crepes. At some point each week he would present the family with a new quiche, fritata, or casserole. Served at any meal, it was a welcome surprise to discover out what ingredients lay hidden inside. Usually, it was what ever he could find in the pantry or icebox, but sometimes he followed a careful recipe. At dinner, it was often preceded by a Cesar salad with homemade dressing and extra anchovies or a soup that included blue crab cocktail claws. This delicious tart with its buttery crust and onion and Boursin filling was always one of my very favorite dishes.

Like so many others, who carried their family’s recipes with them when they left home, I set off to create my father’s quiche in my own kitchen. Using my great-grandmothers’s one-handled rolling pin and some antique tart pans, I began to make quiches of my own. Naturally, the thrill of creation was accompanied with growing pains that brought bad versions: casseroles filled with combinations of soggy, bland custards. At one point, I decided to give up on the crust and focus on the other ingredients and how to combine them. As time went on, the successes outnumbered the failures and I felt as though I had, not only mastered my father’s quiche, but created some new versions as well.

To this day, I still absolutely love quiche, and I find ways to make it fresh and delicious. I’ve gone back to cooking it with a crust again and I love the new ideas that come with it. I can’t say that my version is better than my father’s because he is always learning new tricks and trying new recipes. He would agree that you can never rest on your laurels. As soon as I think I’ve got the best recipe, he invites me over for a tart loaded with Boudin sausage and jalapeno cream sauce from Nicaraguan. Better luck next time. Call it a quiche, tart, casserole, or bake but with so many different approaches, you won’t lose.

This Spinach Quiche Recipe adds a little spice to the original and removes some of the calories, but the delicious cheese mix is what you will remember. I use Pam coconut oil spray to saute the ingredients and to keep the crust from sticking. The coconut oil adds just a little sweetness to the crust and makes cleanup a breeze. It’s important that your wedges come out neat and clean every time. If you have problems moving the dough into the pie pan, don’t worry. You can still shape it in the pan and it comes out clean. Cheers.

How to make spinach and cheddar quiche

First thing to do is prepare the dough for the quiche crust. To do so, combine the flour and cold butter (that you have cut into small cubes) in a food processor/mixer with dough attachment. Use the pulse function until crumbs form.

Add the egg and water and process until dough is formed. This will only take several seconds. The quiche dough will be quite soft so place it in a Ziploc bag and chill for 20-30 minutes.

By the way, if you don’t have a stand mixer or food processor, you can also make the dough by hand. It takes about 5 minutes to make. In case you don’t feel like making the dough yourself, go ahead and buy the pie crust.

I have 2 sandwich pans that are perfect for making quiches. These are about 7.5-inch (19-cm) wide. Now divide the quiche pastry into 2 pieces and roll each one out. Make sure it is larger than your pie pan. Once you are happy with its size, transfer it into the pan. I recommend lining the pans with baking paper and greasing the sides with butter first.

Gently press down the pastry, push towards the edges and remove any excess pastry. Now it’s time to add the filling.

The filling is made of sautéed leek, red onion and spinach. I usually sauté the onion and leek for about 5 minutes before adding frozen spinach. Sauté for a further 5 minutes or until the spinach is thawed. Season with salt and pepper, give it a good mix and turn off the heat.

Now it’s time to pour over a mixture of milk, cream and eggs. Top this with cheddar cheese – either cut into cubes or shredded. It does not really matter.

Bake this spinach and cheddar quiche in a preheated oven for 20-25 minutes or until the egg mixture is set and pastry is cooked.

Useful tips

  • If you are not a fan of spinach and cheddar quiche, simply change the ingredients that go into this filling. Tomatoes, ham, asparagus… anything is possible as long as you like it.
  • Half and half (US) = Single cream (UK).
  • Red onion can be substituted with white one.
  • Fresh spinach can also be used. Just bear in mind that you will need to use more spinach. The best is to start adding the spinach in stages and if you feel it’s not enough, just add more.

To know more about the origins and name of this French pie, check out the history of quiche. You’ll find there some interesting facts.