Sun Dried Tomato Quiche
Elevate brunch or dinner with this delightful Sun-Dried Tomato Quiche, a savory masterpiece brimming with Mediterranean-inspired flavors. Featuring a flaky, store-bought pie crust as the base, this quiche is layered with tangy sun-dried tomatoes, wilted fresh spinach, and a creamy custard made from eggs, heavy cream, and milk. Crumbled goat cheese and a sprinkle of Parmesan add a rich, tangy depth, while hints of garlic and dried basil infuse each bite with aromatic goodness. Baked to golden perfection in just 40 minutes, this quiche is a versatile dish that’s perfect for entertaining or meal prep. Serve it warm or at room temperature alongside a crisp green salad or seasonal fruit for an irresistible meal. Keywords: sun-dried tomato quiche, Mediterranean quiche recipe, goat cheese quiche, quick brunch recipe, vegetarian quiche.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece store-bought pie crust
- 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 2 cups fresh spinach
- 5 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.5 cup goat cheese (crumbled)
- 0.25 cup Parmesan cheese (grated)
- 1 clove garlic (minced)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon dried basil
Instructions
Preheat your oven to 375°F (190°C) and place the pie crust into a 9-inch tart pan or pie dish. Trim any excess crust from the edges.
In a medium skillet over medium heat, add the olive oil. Once heated, sauté the minced garlic until fragrant, about 1 minute.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and dried basil until well combined.
Spread the sun-dried tomatoes evenly across the bottom of the prepared pie crust. Follow with the sautéed spinach, ensuring an even layer.
Sprinkle the crumbled goat cheese and grated Parmesan cheese evenly over the spinach and sun-dried tomatoes.
Pour the egg mixture over the filling, ensuring it evenly covers all the ingredients.
Carefully transfer the quiche to the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
Remove the quiche from the oven and let it cool for 10 minutes before slicing and serving.
Serve warm or at room temperature, perfect alongside a crisp green salad or fresh fruit.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 5.9 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 369 mg | 28% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 264 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
