Sun-Dried Tomato Quiche

A flavorful blend of delicious that can be served up for breakfast or dinner. This spinach sun-dried tomato quiche is perfect for any meal of the day on any day of the week.

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spinach sun dried quiche

If you're looking for a delicious and easy breakfast or brunch dish that's sure to impress, look no further than this spinach sun-dried tomato quiche recipe.

With a flaky crust and a rich, flavorful filling featuring creamy cheese, savory sun-dried tomatoes, and fresh herbs, this quiche is the perfect way to start your day.

Whether you're hosting a special occasion or just want to treat yourself to something special, this recipe is sure to become a new favorite.

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a quick Note

Quiche is one of those things you can easily swap ingredients to match your taste preferences, kinda like stir-fry.  But with all of this deliciousness, I don't know why you would want to.

spinach sun dried quiche

Ingredients For Spinach Sun-Dried Tomato Quiche

  • Eggs
  • Heavy cream
  • Spinach
  • Sun-dried tomatoes
  • Cheese
  • Onion
  • Pie crust
spinach sun dried quiche

How To make Spinach Sun Dried Tomato Quiche

Start out by preheating the oven to 375 degrees. And line the pie pan with the pie crust according to the package instructions.

Alternatively, you can make your pie crust from scratch.

Set that pan and the crust aside.

Chop the spinach and set that aside. And in a mixing bowl, scramble eggs and add heavy cream.

Add in your seasonings and the parmesan cheese.

Then add half of the spinach, tomatoes, onions, and cheese in layers. Take the remaining half of your ingredients and repeat the process. Then, pour the egg mixture over the vegetables in the pie crust until it covers them completely.

Bake the quiche pie for 35-40 minutes, and remove it from the oven once it is baked through.

Allow cooling for 10-15 minutes (at least) before serving.

spinach sun dried quiche

Souffle vs Quiche, what's the difference?

A soufflé is made from a base of egg yolks and a light, fluffy mixture of beaten egg whites. Soufflés can be sweet or savory and are usually served as a main course or a dessert. Soufflés are typically baked in individual ramekins and need to be served immediately after baking, as they tend to deflate quickly.

On the other hand, people typically make quiche by using a pastry crust and filling it with eggs, milk or cream, cheese, and various other ingredients such as vegetables, meat, or seafood. Quiches are often served as a main course or as part of a brunch spread. You can serve it hot or cold as they are much sturdier than soufflés. Making them a great make-ahead option.

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FAQs about making Quiche

No, you do not have to make your own crust to make quiche. Homemade crust can add a delicious flavor and texture to your quiche, but it can also be time-consuming and require some baking experience.

If you're short on time or prefer a simpler option, you can use a store-bought pie crust instead. Most grocery stores carry pre-made crusts in their baking section, which can save you a lot of time and effort. Just be sure to follow the instructions on the package for blind baking (pre-baking) the crust before adding the filling.

Also, as an option, if you don't want to use a crust at all, you can make a crustless quiche. This version is lower in calories and can be a great option for those following a low-carb or gluten-free diet. Simply grease a pie dish, add your filling ingredients, and bake as directed in the recipe.

Yes, you can make quiche without milk or cream. While milk or cream are typically used in quiche to create a creamy custard filling, there are several substitutes you can use instead:

  1. Non-dairy milk: You can use non-dairy milk such as almond milk, soy milk, or coconut milk in place of regular milk or cream. These milks have a slightly different flavor and texture than regular milk, so be aware that your quiche will have a slightly different taste and texture.
  2. Vegetable broth: You can use vegetable broth in place of milk or cream to add moisture and flavor to your quiche. This will give your quiche a savory flavor and is a great option for those following a vegan diet.
  3. Silken tofu: Silken tofu can be blended with water to create a creamy, dairy-free filling for your quiche. This is a great option for those looking for a high-protein, low-fat alternative to milk or cream.

When using any of these substitutes, keep in mind that the texture of your quiche may be slightly different than if you had used milk or cream. You may need to adjust the amount of liquid and cooking time to ensure that your quiche sets properly.

You can make quiche ahead of time and store it in the refrigerator for up to 3-4 days. However, the crust may become a bit soggy over time, so it's best to store the filling and crust separately and assemble the quiche just before serving.

To store a fully baked quiche, allow it to cool to room temperature, then cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. When you're ready to serve it, reheat the quiche in a 350°F (175°C) oven for 10-15 minutes, or until heated through.

Alternatively, you can also freeze an unbaked quiche for up to 2-3 months. To do this, wrap the quiche tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. When you're ready to bake the quiche, remove it from the freezer and allow it to thaw completely in the refrigerator before baking as directed. Keep in mind that the crust may become a bit soggy after freezing and thawing, so you may need to bake the quiche for a bit longer than usual to ensure that the crust is fully cooked.


spinach sun dried tomato quiche

Spinach Sun-Dried Tomato Quiche

Yield: 5
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

a savory, flavorful combination of veggies in an open pastry crust that can be served up for breakfast or dinner, hot or cold.


  • 4 Eggs
  • 1 cup heavy cream
  • 1 cup fresh spinach
  • ¼ cup sundried tomatoes
  • 1 cup ½shredded cheese
  • 1 tsp garlic
  • ¼ cup Grated Parmesan
  • 1 small onion
  • ½ tsp salt
  • ½ tsp pepper
  • 1 Refrigerated pie crust


  1. Preheat oven to 375 degrees
  2. Line pie pan with pie crust according to package instructions. Set aside.
  3. Chop spinach
  4. In a mixing bowl scramble eggs
  5. Add heavy cream and scramble together
  6. Scramble in salt, pepper, garlic powder, and parmesan
  7. Add half of each spinach, tomatoes, onions and cheese in layers. Repeat with remaining half.
  8. Take and pour egg mixture over vegetables in pie crust until covered.
  9. Bake for 35-40 minutes.
  10. Remove from oven once baked through
  11. Allow to cool for 10-15 minutes before serving


Can substitute a premade pie crust for the refrigerated pie crust. Can use any vegetables of choice as long as they are drained well of water.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 39gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 231mgSodium: 704mgCarbohydrates: 24gFiber: 2gSugar: 5gProtein: 16g

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