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This creamy sun-dried tomato quiche is easy to make for a healthy, protein-packed breakfast. Made with sun-dried tomatoes, feta, mozzarella, spinach and black olives for a tasty and unique quiche recipe.
- This quiche is quick & easy to make. Most of the time is waiting for it to bake in the oven.
- Quiche is a great breakfast meal to make ahead and store in the fridge for the week, or in the freezer for later.
- This is a very versatile recipe that is easy to customize to your taste.
Ingredients & Substitutions
- Spinach: Use fresh rather than frozen spinach for the best flavor. If you do use frozen spinach, thaw it first and drain it well so it doesn’t add too much moisture to the quiche. Use kale as a substitution.
- Sun-Dried Tomatoes: Sun-dried tomatoes are most often sold in a jar, preserved in olive oil with a mix of spices. If you have the option, buy the ones that are already cut into strips to save time.
- Onions & Garlic: Use any type of onions. For a milder flavor, use shallots instead. Use freshly minced garlic rather than garlic powder.
- Eggs: Eggs are the creamy base of the quiche recipe.
- Milk: Use whole milk (3.25%) for the creamiest, smoothest quiche. However, you can use regular or skim instead.
- Feta & Mozzarella: Feta pairs really well with the sun-dried tomatoes and spinach. If you don’t like feta, replace it with goat cheese or ricotta. Mozzarella adds a subtler flavor.
- Olives: Black olives pair the best with the other flavors in this quiche. However, you can use whatever type of olive you like. If you don’t like olives, leave them out, or replace them with sautéed mushrooms.
- Pie Crust: This recipe is made to filll two 9-inch shallow frozen pie crusts. Store bought pie crusts tend to be shallower than homemade pie dishes. If you are using homemade dough, it may only make one quiche.
- A medium nonstick skillet to sauté the spinach, onions and garlic in.
- A large mixing bowl to mix the ingredients together.
- A baking tray to bake the quiche on.
Step 1: Heat the olive oil in a nonstick skillet over medium heat. Add the onions and sauté them for 3 to 4 minutes until translucent. Add the garlic and cook for 1 minute until fragrant. Then add the spinach and sauté for another 2 to 3 minutes until fully wilted. Set aside.
Step 2: In a large mixing bowl, beat the eggs and milk together.
Step 3: Then add in the rest of the quiche ingredients.
Step 4: Pour the quiche filling into the frozen pie crusts and use a fork to evenly spread out the ingredients. Bake at 375F for 45 to 55 minutes.
Storage & Reheating
- To Store: Let leftovers cool to room temperature. Then store in an airtight container in the fridge for up to 4 to 5 days.
- To Freeze: Allow the baked quiche to cool completely. Then, wrap it well in plastic wrap and store in a ziploc bag to prevent freezer burn. Store for up to 3 months in the freezer. Thaw overnight before reheating.
- To Reheat: Reheat individual slices in the microwave for 20 to 30 seconds. Do not place aluminum in the microwave. Alternatively, reheat in the oven at 350F for 15 to 20 minutes until warm.
- If using frozen pie crusts, don’t let them thaw before adding the filling.
- If you are using homemade pie dough, you will need to blind bake the crust before adding the filling.
- Once you have added the batter to the crust, use a fork to spread out the ingredients evenly, making sure they are all mostly submerged below the liquid egg and milk mixture.
- Bake the quiche in the lower third portion of your oven. This makes sure the crust is crispy rather than soggy.
- Watch the quiche closely. The bake time will vary oven to oven. The quiche is done when golden and only very slightly jiggly. A knife inserted should come out clean.
A frittata has a firmer egg filling, whereas a quiche has a creamier, smoother texture.
Yes. You can use either quiche crust or pie crust.