There’s something undeniably delightful about a homemade quiche, and this Sun-dried Tomato and Spinach Quiche is no exception. Whether you’re serving it for breakfast, brunch, or a light dinner, this quiche is packed with flavor and nutrition. The combination of sun-dried tomatoes, spinach, and feta cheese creates a savory filling that contrasts perfectly with a flaky pastry crust. Plus, it’s incredibly easy to whip up, making it a fantastic option for both seasoned cooks and beginners alike. Let’s dive into why this recipe is a must-try!
Why It’s Crowd-Pleasing
This Sun-dried Tomato and Spinach Quiche is not just a dish; it’s an experience. The vibrant colors of the roasted red bell pepper and sun-dried tomatoes, paired with the rich green of spinach, make it visually appealing. The creamy filling, enriched with eggs and half-and-half, mingles beautifully with the tangy feta, resulting in a flavor explosion that will have everyone coming back for seconds. Whether you’re hosting a brunch or simply want to enjoy a slice for yourself, this quiche is sure to impress.
Your Shopping Guide
Before you head to the grocery store, here’s a list of everything you’ll need to create this delicious quiche:
- 1 pastry crust (homemade or store-bought)
- 1 red bell pepper, roasted, peeled, and diced
- 5 ounces of frozen chopped spinach, thawed and squeezed dry (half a 10-ounce box)
- 6 sun-dried tomatoes packed in oil, drained well and chopped
- 4 ounces cubed feta cheese
- 3 large eggs
- 1 cup of half-and-half
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried Italian herbs
Recommended Tools
To make the cooking process smoother, ensure you have the following tools handy:
- 9-inch pie dish: Perfect for holding the quiche and ensuring even cooking.
- Mixing bowl: For combining the egg mixture and filling ingredients.
- Whisk: To beat the eggs and mix in the cream smoothly.
- Spatula: Great for folding in the ingredients without breaking them apart.
- Oven mitts: Always handy for safely removing the hot quiche from the oven.
Sun-dried Tomato and Spinach Quiche in Steps
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures that the quiche will cook evenly and develop a lovely golden crust.
Step 2: Prepare the Pastry Crust
If you’re using a store-bought crust, simply place it in your pie dish. If you prefer homemade, roll out your dough and fit it into the dish. Prick the bottom with a fork to prevent bubbling. Bake it for about 10 minutes until it’s lightly golden. Remove it from the oven and set aside.
Step 3: Sauté the Vegetables
In a skillet over medium heat, sauté the diced roasted red bell pepper for a few minutes until it’s warmed through. Add the thawed and squeezed dry spinach, stirring until the mixture is heated. Remove from heat and let cool slightly.
Step 4: Mix the Filling
In a mixing bowl, whisk together the eggs, half-and-half, salt, black pepper, and dried Italian herbs until well combined. Stir in the sautéed spinach and red bell pepper, chopped sun-dried tomatoes, and cubed feta cheese until everything is evenly distributed.
Step 5: Assemble the Quiche
Pour the vegetable and egg mixture into the prepared pastry crust, spreading it out evenly.
Step 6: Bake the Quiche
Bake the quiche in your preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden. You can check for doneness by inserting a knife in the center; it should come out clean.
Step 7: Cool and Serve
Allow the quiche to cool for about 10 minutes before slicing. This will help the filling set further and make for cleaner slices. Serve warm or at room temperature, and enjoy!
Tailor It to Your Diet
This Sun-dried Tomato and Spinach Quiche can easily be adapted to suit various dietary preferences:
- Gluten-free: Use a gluten-free pastry crust or make a crustless version by greasing the pie dish.
- Vegetarian: This recipe is already vegetarian-friendly, packed with wholesome veggies.
- Low-carb: Skip the crust entirely and pour the filling directly into a greased pie dish for a crustless quiche.
- Dairy-free: Substitute the half-and-half with a plant-based milk and use a dairy-free cheese alternative.
Behind the Recipe
This Sun-dried Tomato and Spinach Quiche is inspired by a love for fresh ingredients and simple, delicious flavors. Quiches are incredibly versatile and can be filled with whatever veggies and cheeses you have on hand. This version highlights sun-dried tomatoes, which not only add a burst of flavor but also a beautiful color. The combination of spinach and feta is a classic that never disappoints, making this quiche a go-to for gatherings or a cozy night in.
Save for Later: Storage Tips
If you find yourself with leftovers (which is a rare occurrence given how delicious it is), here are some storage tips:
- Refrigerator: Store leftover quiche in an airtight container for up to 3 days. It can be enjoyed cold or reheated in the oven.
- Freezer: Wrap individual slices in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Questions People Ask
Can I use fresh spinach instead of frozen?
Absolutely! If you’re using fresh spinach, sauté it in a little olive oil until wilted, then squeeze out the excess moisture before adding it to the filling.
What can I serve with quiche?
Quiche pairs wonderfully with a fresh salad, fruit, or a light soup. It’s also perfect alongside a selection of pastries for brunch!
How do I know when my quiche is done?
The quiche is done when the edges are set, and the center is just slightly jiggly. It will continue to firm up as it cools.
Can I make this quiche ahead of time?
Yes! You can prepare the quiche a day in advance and store it in the refrigerator. Just reheat it in the oven before serving for the best texture.
To round off your meal perfectly, consider one of these delightful desserts:
Let’s Eat
This Sun-dried Tomato and Spinach Quiche is more than just a meal; it’s a celebration of flavors and comfort. Whether you’re sharing it with friends or savoring it alone, every bite is a reminder of the joys of cooking and eating well. So, roll up your sleeves and give this recipe a try. Your taste buds will thank you!
Sun-dried Tomato and Spinach Quiche
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- If using a store-bought crust, place it in your pie dish. For homemade, roll out the dough, fit it in the dish, prick the bottom, and bake for about 10 minutes until lightly golden. Remove and set aside.
- Sauté the diced roasted red bell pepper in a skillet over medium heat until warmed through. Add the thawed spinach and stir until heated. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the eggs, half-and-half, salt, black pepper, and dried Italian herbs until well combined. Stir in the sautéed spinach, red bell pepper, chopped sun-dried tomatoes, and cubed feta until evenly distributed.
- Pour the vegetable and egg mixture into the prepared pastry crust, spreading it out evenly.
- Bake the quiche for 35-40 minutes, or until the filling is set and the top is lightly golden. Check for doneness by inserting a knife in the center; it should come out clean.
- Allow the quiche to cool for about 10 minutes before slicing. Serve warm or at room temperature.
Notes
- For a gluten-free option, use a gluten-free pastry crust or make a crustless version.
- Quiche can be stored in the refrigerator for up to 3 days in an airtight container.
- Leftovers can be frozen for up to 2 months; wrap individual slices for best results.
