This Spinach and Sun Dried Tomato Quiche is a comforting, elegant dish perfect for brunch or a weeknight dinner. The combination of earthy spinach, tangy sun dried tomatoes, and rich cheese creates a beautiful contrast in every slice. It’s incredibly forgiving and rewards you with a golden, puffed-up center.
Craving a delicious Spinach and Sun Dried Tomato Quiche? You've come to the right spot! From Savory Breakfast favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Spinach and Sun Dried Tomato Quiche
Flavor powerhouse: Sun dried tomatoes and spinach create a sweet-tart, earthy balance.
Deceptively simple: Easy one-bowl filling and minimal fuss for an impressive result.
Wonderfully versatile: Great warm, room temperature, or cold for any meal.
Pure bliss texture: Flaky crust with a silky, custardy filling and chewy tomato bits.
Ingredients & Tools
- 1 9-inch unbaked pie crust, chilled
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup sun dried tomatoes in oil, drained and chopped
- 4 large eggs
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup whole milk
- 1 cup shredded Gruyère cheese (or a sharp white cheddar)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
Tools: 9-inch pie dish, mixing bowls, whisk, skillet, measuring cups/spoons
Notes: Using sun dried tomatoes in oil gives deeper flavor. Nutmeg subtly enhances the savory notes.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 14 g |
| Fat: | 29 g |
| Carbs: | 18 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip pre-baking the crust. This step, called blind baking, is crucial. It ensures the bottom of your crust gets crispy and won’t turn soggy once you add the wet filling. A soggy bottom is the enemy of a great quiche!
- Wring out your spinach thoroughly. After wilting the spinach, you must squeeze out every last drop of water you can. Any extra moisture will seep into your custard as it bakes, making the filling watery and preventing it from setting properly.
- Let your dairy come to room temperature. If you have a minute, take your cream and milk out of the fridge ahead of time. Using cold dairy can make your custard take longer to set in the oven and can sometimes lead to uneven cooking.
- Choose your cheese wisely. Gruyère is fantastic here for its nutty, slightly salty flavor that melts beautifully. If you substitute it, go for another good melting cheese like Comté, Emmental, or a sharp white cheddar to maintain that wonderful texture and taste.
How to Make Spinach and Sun Dried Tomato Quiche
Step 1: Prepare your pie crust. Preheat your oven to 375°F (190°C). If you’re using a store-bought crust, follow the package directions for a one-crust filled pie. For a homemade crust, roll it out and gently fit it into your 9-inch pie dish, crimping the edges as you like. Prick the bottom all over with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake it for about 15 minutes, until the edges are just starting to turn golden. You’ll notice the surface of the crust looks dry and matte.
Step 2: Sauté the vegetables. While the crust is baking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for just another minute until it’s fragrant—be careful not to let it burn. Now, add all of the fresh spinach. It will look like a mountain at first, but it wilts down surprisingly fast. Cook, stirring constantly, until the spinach has completely wilted and turned a dark green color.
Step 3: Remove the excess moisture. This is a critical step for a non-watery quiche. Transfer the wilted spinach and onion mixture to a colander. Let it cool for a few minutes until you can handle it safely. Then, take handfuls of the spinach and firmly squeeze it over the sink. You’ll be amazed at how much liquid comes out. Keep squeezing until no more water drips out. Once it’s dry, spread the spinach mixture on a cutting board and give it a rough chop to break up any large clumps.
Step 4: Make the custard filling. In a large mixing bowl, whisk the four eggs until they are well beaten and uniform in color. You don’t want any streaks of egg white. Then, pour in the heavy cream and whole milk, whisking continuously to combine everything smoothly. Now, whisk in the salt, black pepper, and that all-important pinch of nutmeg. The custard base should look pale, smooth, and beautifully homogenous.
Step 5: Assemble the quiche. Take your pre-baked pie crust out of the oven (remember to remove the parchment and weights first!). Scatter the squeezed and chopped spinach mixture evenly over the bottom of the crust. Next, sprinkle the chopped sun dried tomatoes over the spinach. Finally, top it all with the shredded Gruyère cheese, distributing it evenly. Now, carefully pour the custard mixture over the fillings. It should come right up to the top of the crust. Gently give the pan a little shake or tap it on the counter to help the custard settle into all the nooks and crannies.
Step 6: Bake to perfection. Carefully place the assembled quiche on the center rack of your preheated oven. Bake for 40-50 minutes. You’ll know it’s done when the edges are puffed and beautifully golden brown, and the center is set but still has a very slight jiggle—it will continue to set as it cools. If the crust edges are browning too quickly, you can tent them with a little strip of aluminum foil.
Step 7: Cool and serve. Once baked, remove the quiche from the oven and place it on a wire rack. This is the hard part—you need to let it cool for at least 20-30 minutes before slicing. This resting time allows the custard to fully set, making it much easier to cut clean, beautiful slices. It will be warm and utterly inviting.
Storage & Freshness Guide
- Fridge: Cool completely, cover tightly, and refrigerate for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat slices in a 300°F (150°C) oven until warm to restore texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with a light lemon vinaigrette provides a fresh, crisp contrast to the rich, creamy quiche.
- Roasted asparagus with parmesan — Tender, roasted asparagus spears add a lovely green vegetable component that pairs wonderfully with the flavors in the quiche.
- A bowl of tomato basil soup — For a truly cozy meal, serve a slice of quiche alongside a warm bowl of soup. The flavors are a classic, comforting combination.
Drinks
- A crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the eggs and cheese beautifully, cleansing the palate between bites.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the savory, dense texture of the quiche.
- A light-bodied Pale Ale — The slight bitterness and carbonation of a pale ale can stand up to the robust flavors without overwhelming them.
Something Sweet
- Fresh mixed berries with whipped cream — The natural sweetness and slight tartness of berries are a perfect, light finish after the savory main course.
- Lemon bars — The zesty, tangy flavor of a good lemon bar provides a bright and cheerful contrast that feels just right after the meal.
- Dark chocolate espresso beans — For a quick and easy treat, a few of these offer a rich, bitter-sweet note that rounds out the dining experience perfectly.
Top Mistakes to Avoid
- Mistake: Adding wet spinach to the filling. I’ve messed this up before too, and it leads to a quiche that weeps water and has a loose, disappointing texture. Squeezing is non-negotiable.
- Mistake: Overbaking the custard. If you wait for the center to be completely firm in the oven, it will be dry and rubbery by the time it cools. That slight jiggle in the center is your cue to take it out.
- Mistake: Skipping the blind bake. It adds an extra step, but it’s the only way to guarantee a crisp, flaky crust. A soggy, undercooked bottom can ruin an otherwise perfect quiche.
- Mistake: Cutting into the quiche too soon. It’s tempting, I know! But slicing it hot out of the oven will cause the filling to run. Let it set properly for the best texture and presentation.
Expert Tips
- Tip: Grate your own cheese. Pre-shredded bags contain anti-caking agents like potato starch, which can prevent your cheese from melting as smoothly and seamlessly into the custard. A block of cheese you grate yourself will give you a far superior, creamier result.
- Tip: Use a serrated knife for clean slices. It might sound odd, but a gentle sawing motion with a serrated knife cuts through the flaky crust and tender filling much more cleanly than a chef’s knife, which can crush the layers.
- Tip: Add a layer of mustard. For a little hidden flavor boost, brush a very thin layer of Dijon mustard over the pre-baked crust before adding the fillings. It adds a subtle tang that complements the tomatoes and cheese wonderfully.
- Tip: Let your eggs and dairy warm up. If you remember, take your eggs, cream, and milk out about 30 minutes before you start. Room temperature ingredients emulsify more easily, creating a smoother, more uniform custard that bakes more evenly.
FAQs
Can I make this quiche ahead of time?
Absolutely, and it’s a great timesaver. You can assemble the entire quiche, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since it will be going into the oven cold. Alternatively, you can bake it fully, let it cool completely, and then refrigerate it for 2-3 days. Reheat slices gently in a 300°F (150°C) oven until warm.
Can I use frozen spinach instead of fresh?
You sure can! It’s a convenient swap. Use one 10-ounce package of frozen chopped spinach, thawed completely. The key here is to wring it out even more aggressively than fresh spinach—frozen spinach holds a tremendous amount of water. Squeeze it in a clean kitchen towel until it’s as dry as you can possibly get it to avoid a soggy quiche.
My quiche puffed up a lot in the oven. Is that normal?
Yes, that’s perfectly normal and actually a good sign! The air bubbles in the custard expand during baking, causing the quiche to puff up beautifully. Don’t be alarmed. As soon as you take it out of the oven and it starts to cool, it will deflate and settle back down to its final, elegant height. It’s all part of the process.
What can I use instead of sun dried tomatoes?
If you’re not a fan of sun dried tomatoes, you can substitute with an equal amount of other flavorful ingredients. Roasted red peppers, sautéed mushrooms, or even artichoke hearts would be delicious. The goal is to have an ingredient that provides a concentrated flavor and a bit of textural contrast to the creamy custard.
Why did my crust shrink down the sides of the pan?
This usually happens for one of two reasons. First, if you didn’t chill your crust before baking, the butter can melt too quickly and cause shrinkage. Second, if you stretched the dough while fitting it into the pan, it will naturally contract back when heated. The trick is to always chill your crust and gently lift and press the dough into the pan without pulling or stretching it.
Spinach And Sun Dried Tomato Quiche
Make this easy Spinach and Sun Dried Tomato Quiche for a perfect brunch or dinner. Flaky crust, creamy custard, and vibrant flavors. Get the recipe now!
Ingredients
For the Ingredients
-
1 9-inch unbaked pie crust (chilled)
-
1 tablespoon olive oil
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
5 ounces fresh spinach (roughly chopped)
-
1/2 cup sun dried tomatoes in oil (drained and chopped)
-
4 large eggs
-
1 cup heavy cream (or half-and-half for a lighter option)
-
1/2 cup whole milk
-
1 cup shredded Gruyère cheese (or a sharp white cheddar)
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1/4 teaspoon freshly grated nutmeg
Instructions
-
Prepare your pie crust. Preheat your oven to 375°F (190°C). If you’re using a store-bought crust, follow the package directions for a one-crust filled pie. For a homemade crust, roll it out and gently fit it into your 9-inch pie dish, crimping the edges as you like. Prick the bottom all over with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake it for about 15 minutes, until the edges are just starting to turn golden. You’ll notice the surface of the crust looks dry and matte.01
-
Sauté the vegetables. While the crust is baking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for just another minute until it’s fragrant—be careful not to let it burn. Now, add all of the fresh spinach. It will look like a mountain at first, but it wilts down surprisingly fast. Cook, stirring constantly, until the spinach has completely wilted and turned a dark green color.02
-
Remove the excess moisture. This is a critical step for a non-watery quiche. Transfer the wilted spinach and onion mixture to a colander. Let it cool for a few minutes until you can handle it safely. Then, take handfuls of the spinach and firmly squeeze it over the sink. You’ll be amazed at how much liquid comes out. Keep squeezing until no more water drips out. Once it’s dry, spread the spinach mixture on a cutting board and give it a rough chop to break up any large clumps.03
-
Make the custard filling. In a large mixing bowl, whisk the four eggs until they are well beaten and uniform in color. You don’t want any streaks of egg white. Then, pour in the heavy cream and whole milk, whisking continuously to combine everything smoothly. Now, whisk in the salt, black pepper, and that all-important pinch of nutmeg. The custard base should look pale, smooth, and beautifully homogenous.04
-
Assemble the quiche. Take your pre-baked pie crust out of the oven (remember to remove the parchment and weights first!). Scatter the squeezed and chopped spinach mixture evenly over the bottom of the crust. Next, sprinkle the chopped sun dried tomatoes over the spinach. Finally, top it all with the shredded Gruyère cheese, distributing it evenly. Now, carefully pour the custard mixture over the fillings. It should come right up to the top of the crust. Gently give the pan a little shake or tap it on the counter to help the custard settle into all the nooks and crannies.05
-
Bake to perfection. Carefully place the assembled quiche on the center rack of your preheated oven. Bake for 40-50 minutes. You’ll know it’s done when the edges are puffed and beautifully golden brown, and the center is set but still has a very slight jiggle—it will continue to set as it cools. If the crust edges are browning too quickly, you can tent them with a little strip of aluminum foil.06
-
Cool and serve. Once baked, remove the quiche from the oven and place it on a wire rack. This is the hard part—you need to let it cool for at least 20-30 minutes before slicing. This resting time allows the custard to fully set, making it much easier to cut clean, beautiful slices. It will be warm and utterly inviting.07
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