This Sun-dried Tomato and Spinach Quiche sure hit the spot when we needed a meatless meal for dinner. Bill was dropping not so subtle hints about making tuna casserole, so I was delighted that this egg and veggie pie was a home run.

This Spinach Quiche Recipe is a delightful addition to any meal of the day. Excellent for breakfast and brunch, but also a simple lunch or dinner!

Sun-dried Tomato and Spinach Quiche slice on a white plate with a red handled fork

Why You Should Make this Spinach Quiche Recipe

When I was first married, the only seafood Bill would eat was canned tuna and canned salmon–in casserole recipes from his mom. I’m happy to say I’ve expanded his horizons and he now enjoys shrimp, salmon, crab and even the occasional halibut.

But when Lent rolls around, he gets a hankering for tuna casserole made with a can of cream of mushroom soup. This is the same casserole my mom OD’d my dad on when they were newlyweds. I actually don’t mind it, but I can’t handle the mega dose of sodium. So I pretend his repeated requests don’t register and figure out another meatless option. This loaded Mediterranean quiche was last week’s winner. I’ll make him his darn tuna casserole next Friday.

Sun-dried Tomato and Spinach Quiche overhead view

Mediterranean Quiche

The base of this quiche is nothing special. Eggs, half and half and some seasonings are the usual suspects. I added some defrosted frozen chopped spinach, red bell pepper, sun-dried tomatoes and chunks of feta to push this to the next level. It made a magnificent Friday night meal, then a terrific weekend breakfast. I’m pretty sure this Spinach Quiche Recipe will become a regular on the Lent rotation! What is your favorite meatless meal??

Sun-dried Tomato and Spinach Quiche slice on a white plate on a red and white napkin

More Terrific Egg Recipes from Some Blogger Friends:

As Easter approached, my mom would buy a couple of dozen eggs, pierce each end with a large needle and blow out the insides. We’d dye them and she’d hang them from a flowering branch in our living room. I think we ate loads of scrambled eggs on those days leading up to Easter. She needed this list!


Sun-dried Tomato and Spinach Quiche | A memorable Mediterranean Quiche

Sun-dried Tomato and Spinach Quiche

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 6 servings

A memorable Mediterranean Quiche Recipe


  • 1 pastry crust, homemade or store-bought
  • 1/2 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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried Italian herbs


  1. Preheat oven to 375º.
  2. Line a 10 1/2 inch tart pan with a prepared or homemade pastry crust. Line with non-stick foil and top with dried beans or pie weights. Bake for 20 minutes, then remove the foil and bake for another 3-4 minutes. Remove from oven and allow to cool slightly.
  3. Layer the crust with the red bell pepper, spinach, sun-dried tomatoes and feta. Whisk together eggs, then stir in half and half and seasonings until well blended. Gently pour egg mixture over the filling.
  4. Bake until puffed and golden brown, about 30 minutes or till the center is set. Serve warm or at room temperature.


Inspired by The Good Egg by Marie Simmons.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 200Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 131mgSodium: 411mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 9g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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