What I’ve learned in my daily struggle to get a delicious dinner on the table….you can’t go wrong with quiche. I mean, it’s eggs in a pie crust…. Quiche has been a fan favorite in my home for years because of how easy it is to make and how little I have to fuss with baby girl to get her to eat it.  I thought I had exhausted all possibilities and tried every recipe combination known to woman. That was until I attended the dinner party of a good friend, Dionne Christopher.

She presented this beautiful vine-in quiche and I was blown away. The presentation is breath-taking. It’s perfect for picnics or boozy  lunches with friends. What I love the most about quiche is that you can be completely free with your ingredients… whatever’s handy or fresh, just throw it in there and give it a go…Check out the recipe below and then continue to scroll for Food 52s list of quiche combinations.


The Lawrences

Spinach Quiche with Roasted Vine Tomatoes


1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

3 large eggs – beaten

1 cup  milk

1 cup spinach

2 cups Gruyère

1/2 cup  heavy cream

one packet of on the vine baby tomatoes

1 onion



1. Preheat the oven to 375 degrees F.

2. Thinly slice onions and sautee in a small sauce pan.

3. Combine the onions, eggs, cream, salt, and pepper in a bowl and whisk until blended.

4. Layer the cheese at the bottom of the pie pan, then pour the egg mixture on top. Carefully place the vine of tomatoes gently in the center of the pan and lay spinach leaves around them. Bake for 35 to 45 minutes until the egg mixture is set.

5. Cut into 8 wedges and serve.

More from Food 52!


  • The classic quiche Lorraine: crisp bacon + shredded Gruyère + sautéed shallots
  • Cobb-ish: crisp bacon + sautéed cherry tomatoes + shredded chicken + caramelized onions + blue cheese + wilted watercress
  • Swirl of pesto + fat dollops of ricotta
  • Lemon zest + tons of finely chopped herbs (a mix would be nice—dill, parsley, mint, whatever’s wilting in the fridge…)
  • Crumbled chorizo + goat cheese + garlicky sautéed greens
  • Black pepper + butter-sautéed leeks + spoonfuls of crème fraîche + ribbons of basil

Nia Lawrence has over 10 years of experience working as an Art Director at some of the top magazinesin New York City. She was responsible for creating visual content for companies such as Real Simple, Latina, Redbook, Women's Health, Martha Stewart Living, Suede and Victoria's Secret.. ​ Brooklyn, NY is home to the mom of one who currently runs the Nia Lawrence Design Studio, a print and digital marketing company.

1 Comment

  1. There are different ways to fry tomatoes, but each of them will require the hostess to spend row hours in the kitchen, so this yavstvo is usually better correct do on weekends or for special occasions. When tomatoes are roasted, they get a deep taste and are combined with seafood, antipasto and other roasted vegetables. Moreover, they are perfectly suitable for application in the baking industry, in making bread or cake with custard.

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