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!
1tablespoonbutter(optional, cut into small pieces)
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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.