Sun-dried tomato quiche is a savory dish that combines the rich flavors of sun-dried tomatoes with the creamy texture of eggs and cheese! It's all baked in a wonderfully flaky pie crust for easy slicing and serving. This quiche will be all the rage at your next breakfast or brunch!
Best Sun Dried Tomato Quiche Recipe
When it comes to quiche, there are endless flavor combinations to explore. However, one variation that never disappoints is this sun-dried tomato quiche with wilted spinach and goat cheese!
It's bursting with the robust flavor of sun-dried tomatoes, combined with a creamy egg custard and a flaky pie crust. With a perfect balance of tanginess, creaminess, and cheesiness, this quiche is sure to impress any breakfast or brunch guests!
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🥘 Sun-Dried Tomato Quiche Ingredients
I usually have to take a quick trip to the store for sun-dried tomatoes, so I just grab anything else I'm missing while there. You can use storebought pie crust in a pinch, but I like to make my own!
- Pie Crust - 1 butter pie crust (see recipe - use half the double crust recipe).
- Garlic - 1 teaspoon of minced garlic (about 1 clove).
- Onion - ½ cup of finely diced yellow onion or shallots.
- Spinach - 5 cups of spinach (fresh spinach rinsed and chopped).
- Eggs - 5-6 large eggs lightly beaten.
- Heavy Cream - 1 ½ cups of heavy cream (or half & half, or a combination of ¾ cup each milk and heavy cream).
- Salt & Pepper - ½ teaspoon of both salt & pepper (more or less to taste).
- Ground Nutmeg - ⅛ teaspoon of ground nutmeg.
- Mozzarella Cheese - ½ cup of shredded mozzarella cheese (freshly shredded is best).
- Goat Cheese - ½ cup of goat cheese (or shredded cheddar).
- Sun-Dried Tomatoes - ½ cup of sun-dried tomatoes (drained).
- Butter (optional) - 1 tablespoon of butter cut into small pieces for an extra-rich quiche.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Sun-Dried Tomato Quiche
On paper, this may look like a lot of steps, but it's not too bad once you get started! First, grab your measuring utensils, a mixing bowl, a whisk, a saucepan, a 9-inch pie pan, and a baking sheet.
1 9-inch quiche makes 6-8 slices, and the leftovers are always delicious!
Blind Bake The Crust
- Preheat. Preheat your oven to 375°F (190°C) and place the 1 butter pie crust in a 9-inch pie dish.
- Add baking beads. Put a round piece of parchment paper into the bottom of the pie crust, followed by baking beads or beans (fill about halfway to the top of the pan).
- Blind bake. Put your prepared pie crust in the pie dish on top of a baking sheet and blind-bake it for about 10 minutes. Then, remove it from the oven and let it cool before taking the baking beads or beans and parchment paper out of the crust. Set aside.
Sun Dried Tomato Quiche
- Saute veggies. Heat a large saucepan over medium heat and add 1 teaspoon of minced garlic and ½ cup of yellow onion. Saute for 30 seconds or until fragrant, then add 5 cups of spinach and continue to saute until the leaves are wilted. Remove from heat.
- Make the egg filling. Meanwhile, in a medium-sized mixing bowl, whisk together 5-6 large eggs, 1½ cups of heavy cream, ½ teaspoon of both salt & pepper and ⅛ teaspoon of ground nutmeg.
- Add tomatoes, spinach, and cheese. Fold the spinach, ½ cup of mozzarella cheese, ½ cup of goat cheese, and ½ cup of sun-dried tomatoes into the egg mixture until combined.
- Assemble your quiche. Pour the quiche filling into your prepared pie crust and top it with the optional 1 tablespoon of sliced butter pieces for an extra-rich quiche.
- Bake. Place the pie pan with the quiche back onto the baking sheet and bake at 375°F (190°C) for 25-30 minutes, or until you can stick a knife in the center and it comes out clean.
- Rest, slice, and serve. Remove your quiche from the oven and let it cool on a wire rack for 10 minutes. Quiche can be served right away while it's hot or enjoyed warm or cold.
A big slice of this quiche is a meal all on its own! However, I sometimes like to pair it with a side of fresh fruit salad or Caesar salad just to give it a little variety. Enjoy!
💭 Angela's Pro Tips & Notes
- Pre-baking, or blind-baking, the pie crust helps keep it from getting soggy once the egg mixture is added. You want to use baking beads or beans in the crust to prevent it from puffing up as it bakes.
- I highly recommend using heavy cream for the most rich and decadent quiche. You can use milk in its place or a 50/50 combination of milk and cream, though I recommend mixing in 1 tablespoon of flour to help the quiche set nicely.
- Whole chunks of sun-dried tomatoes can be chopped into smaller pieces if desired.
- Don't skip the resting time! Letting the quiche cool and set for at least 10 minutes after baking is essential in keeping it from falling apart when you slice it.
🥡 Storing & Reheating
Once your quiche has cooled off completely, you can cover it in plastic wrap or foil and refrigerate it for up to 3 days.
Freezing Sun-Dried Tomato Quiche
Slice the cooled quiche and wrap slices in plastic cling film. Place the slices into a heavy-duty freezer bag and freeze them for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating Sun-Dried Tomato Quiche
Individual slices of quiche can be reheated in the microwave in 30-second increments. You can also cover the whole quiche (in the pie pan) with foil and bake it at 350°F (175°C) for 15-20 minutes.
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❓ Recipe FAQs
Yes, you can use fresh tomatoes, but they may make your quiche watery. To prevent this, remove the seeds and pulp before using.
Sure! You can use any cheese you like as long as it melts well. For this recipe, white cheddar, Gouda, or feta would taste great!
You can! A sun-dried tomato quiche can be frozen for up to two months. Be sure to wrap it tightly in plastic wrap and foil and place it in a Ziploc bag before freezing.
😋 More Tasty Breakfast Casseroles
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- Tater Tot Breakfast Casserole - Crispy tater tots and savory breakfast staples come together in one delicious casserole!
- Apple Pie French Toast Casserole - Two classic treats come together to make one epic breakfast casserole!
- Ham and Potato Casserole - Salty ham, tender potatoes, and lots of melted cheese come together to make this hearty and delicious casserole!
- Baked Denver Omelet - Whip up a simple and tasty baked Denver omelet loaded with ham, veggies, and cheese!
- Sausage Hashbrown Breakfast Casserole - With savory sausage, crispy hashbrowns, fluffy eggs, and melted cheese, this casserole is the perfect way to start your day!
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📖 Recipe Card
Sun Dried Tomato Quiche
Ingredients
- 1 butter pie crust (see recipe - use half the double crust recipe)
- 1 teaspoon garlic (minced)
- ½ cup yellow onion (finely diced, or use shallot)
- 5 cups spinach (fresh spinach rinsed and chopped)
- 5-6 large eggs (lightly beaten)
- 1 ½ cups heavy cream (or half & half, or a combination of ¾ cup each milk and heavy cream)
- ½ teaspoon each, salt & pepper (to taste)
- ⅛ teaspoon ground nutmeg
- ½ cup mozzarella cheese (shredded)
- ½ cup goat cheese (or cheddar)
- ½ cup sun dried tomatoes (drained)
- 1 tablespoon butter (optional, cut into small pieces)
Instructions
- Preheat your oven to 375°F (190°C) and place the 1 butter pie crust in a 9-inch pie dish.
- Put a round piece of parchment paper into the bottom of the pie crust, followed by baking beads or beans (fill about halfway to the top of the pan).
- Put your prepared pie crust in the pie dish on top of a baking sheet and blind-bake it for about 10 minutes. Then, remove it from the oven and let it cool before taking the baking beads or beans and parchment paper out of the crust. Set aside.
- Heat a large saucepan over medium heat and add 1 teaspoon garlic and ½ cup yellow onion. Saute for 30 seconds, or until fragrant, then add 5 cups spinach and continue to saute until the leaves are wilted. Remove from heat.
- Meanwhile, in a medium-sized mixing bowl, whisk together 5-6 large eggs, 1 ½ cups heavy cream, ½ teaspoon each, salt & pepper, and ⅛ teaspoon ground nutmeg.
- Fold the spinach, ½ cup mozzarella cheese, ½ cup goat cheese, and ½ cup sun dried tomatoes into the egg mixture until combined.
- Pour the quiche filling into your prepared pie crust and top it with the optional 1 tablespoon butter pieces for an extra-rich quiche.
- Place the pie pan with the quiche back onto the baking sheet and bake at 375°F (190°C) for 25-30 minutes, or until you can stick a knife in the center and it comes out clean.
- Remove your quiche from the oven and let it cool on a wire rack for 10 minutes. Quiche can be served right away while it's hot or enjoyed warm or cold.
Notes
- Pre-baking, or blind-baking, the pie crust helps keep it from getting soggy once the egg mixture is added. You want to use baking beads or beans in the crust to prevent it from puffing up as it bakes.
- I highly recommend using heavy cream for the most rich and decadent quiche. You can use milk in its place or a 50/50 combination of milk and cream, though I recommend mixing in 1 tablespoon of flour to help the quiche set nicely.
- Whole chunks of sun-dried tomatoes can be chopped into smaller pieces if desired.
- Don't skip the resting time! Letting the quiche cool and set for at least 10 minutes after baking is essential in keeping it from falling apart when you slice it.
- To store: Once your quiche has cooled off completely, you can cover it in plastic wrap or foil and refrigerate it for up to 3 days.
- To freeze: Slice the cooled quiche and wrap slices in plastic cling film. Place the slices into a heavy-duty freezer bag and freeze them for up to 3 months. Thaw in the fridge overnight before reheating.
- To reheat: Individual slices of quiche can be reheated in the microwave in 30-second increments. You can also cover the whole quiche (in the pie pan) with foil and bake it at 350°F (175°C) for 15-20 minutes.
Carol says
I have a tried & true quiche recipe that I have made for many years and shared with several friends. When I saw your recipe I was anxious to try it and use it for my daughter's upcoming baby shower luncheon. As a test run, I made this a few weeks ahead of the shower. It turned out soggy & mushy. Maybe too much spinach? Didn't know if the 5 cups of spinach leaves was before or after chopping ( I presumed it was before chopping). Please clarify. Maybe a Tlb. of corn starch added to the egg mixture would help to make it light & fluffy?
Angela @ BakeItWithLove.com says
I use 5 cups fresh spinach (not densely packed, rinsed and dried, before chopping). Did you squeeze the spinach dry after rinsing? If you did, then perhaps your spinach quantity was a bit more than I usually use. Reduce if needed, but I have never added flour or cornstarch to a quiche mixture so I would play with everything else first. Hope that helps!