Sun-dried Tomato and Spinach Quiche
This Sun-dried Tomato and Spinach Quiche sure hit the spot as a meatless meal for dinner, but is delicious any time of day! 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!
Why You Must Make
- This was the quiche that convinced my husband that real mean DO like quiche!
- If you’re looking for an easy meatless meal, this Spinach Quiche with Feta fits the bill!
- It’s perfect to eat at any time of day. A quiche is appropriate for breakfast or brunch as well as lunch and dinner.
- Kitchen Staples – Eggs, Kosher Salt, Ground Black Pepper, Dried Italian Herbs
- Pastry Crust – Homemade or Storebought
- Red Bell Pepper
- Frozen Chopped Spinach – Defrosted and squeezed dry. Only half a box needed.
- Sun-dried Tomatoes in Oil – Drained and chopped
- Feta Cheese – Cubed
- Half and Half
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 Easy Spinach Quiche will become a regular on the Lent rotation! What is your favorite meatless meal??
- PRO-Tip: Don’t mess with the ratio of Eggs to Dairy. Too many eggs will make your quiche too firm and rubbery. Too few eggs make a quiche too soft and watery.
- Watch your baking time. If overbaked, the crust will get too dark. The filling will be a better texture if there’s just a slight jiggle in the center when you pull it out of the oven.
- Though it’s tempting to add extra cheese, follow the recipe to a T the first time through. Too much cheese can interfere with the eggs coagulating and setting the quiche.
- PRO-Tip: Blind bake the crust before adding the filling. This allows the bottom crust to cook properly and prevents the filling from making it soggy.
- Make sure to bake on a lower rack to help the bottom crust bake.
Frequently Asked Questions
Yes, cooked spinach will be softer and easier to eat when cooked, chopped, and squeezed to remove any moisture before adding it to the quiche filling. In this quiche, frozen chopped spinach is used. It doesn’t need to be cooked, but must be defrosted, then squeezed very dry.
Blind Baking is a term for baking a pastry crust before it is filled. The bottom is often poked with the tines of a fork or filled with pie weights to keep the bottom flat as it bakes. Prebaking the shell helps create a barrier so any wet filling won’t seep into the crust making it soggy.
Yes, and that will lighten up the quiche a bit. Use whole milk though as the fat helps make a creamier filling.
Yes, cooked spinach will be softer and easier to eat when cooked. Since this recipe is made with frozen chopped spinach, it’s already cooked and just needs to be squeezed so it’s very dry.
If you don’t squeeze out all the liquid from your frozen spinach it will throw off the ratio of wet ingredients to eggs. So monitor any vegetables you use for excess moisture.
Underbaking, overbaking, adding too much liquid and the wrong egg-to-liquid ratio can all make for a watery quiche.
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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!
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- 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
- Preheat oven to 375º.
- 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.
- 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.
- Bake until puffed and golden brown, about 30 minutes, or until the very center jiggles very slightly when tapped or looks set. Serve warm or at room temperature.
Inspired by The Good Egg by Marie Simmons.
Amount Per Serving: Calories: 200Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 131mgSodium: 411mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 9g
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