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.
