Sun Dried Tomato Quiche

Try making this Sun Dried Tomato Quiche for a breakfast or brunch option. It's loaded with eggs, cheddar cheese, spinach, and sun dried tomatoes. Easy to make with a premade refrigerated pie crust.

For another delicious egg-filled recipe, try making a Bacon Frittata with Potato and Spinach. For more options using sun dried tomatoes, try making a Cast Iron Flank Steak with Sun Dried Tomato Pesto or Instant Pot Sun Dried Tomato Chicken and Potatoes.

The first time that I had quiche was on a weekend getaway at a bed and breakfast. One of the breakfast options was a quiche. It was loaded with apples, bacon, and cheddar. It was cheesy and delicious.

The flavor combination was unlike anything I'd ever had before. I saved that recipe in my memory and never tried making it. Now I've made plenty of frittatas, basically the crustless version, but never quiche. I believe it's because quiche feels like a recipe that's fancy and requires a lot of time in the kitchen.

And if you have been following me for any amount of time, then you already know how I feel about spending lots of time in the kitchen. I don’t like it. Then my blogger friend, Kenya, shared her recipe for quiche using sun-dried tomatoes. She made it look so easy and it only took her minutes to make with minimal ingredients.

Let's try it!

Ingredients You'll Need

1. Eggs - The star ingredient in any quiche recipe. Forms the egg filling and gives the quiche structure.
2. Heavy Cream - Thickens the egg mixture and helps to give it a creamy texture. May substitute whole milk instead in the same unit of measure.
3. Baby Spinach - Roughly chop some baby spinach to add bulk and greens to the quiche.
4. Sun Dried Tomatoes - Adds a slightly tart flavor that pairs well with the eggs and heavy cream. These usually come in a jar packed with oil and can be located on the grocery store shelf.
5. Cheddar Cheese - Shred sharp cheddar cheese or any version of cheddar that you prefer. Monterey and Gouda will work as well.
6. Garlic - Add a pop of garlic to smooth out the quiche. You can use garlic powder, but freshly minced garlic really adds some amazing flavor.
7. Onion - Use white onion or yellow onion whichever you prefer. Chop into small even size pieces. Adds an aromatic earthy flavor to the sun dried tomato quiche recipe.
8. Parmesan Cheese - Freshly grated parmesan cheese helps to thicken the egg mixture and adds a nice texture and nutty flavor to the quiche filling.
9. Pie Crust - To keep it simple we're using a refrigerated pie crust that can be easily located in the freezer section of the grocery store.
10. Salt and Ground Black Pepper - This helps to bring out the flavors of the rest of the quiche ingredients and prevents them from tasting flat. Use more or less as you prefer.

See the recipe card below for ingredient quantities and the recipe link.

How to Make Spinach and Tomato Quiche

Begin the recipe by preheating the oven and adding the premade (regular-size) refrigerated pie crust to a 9.5-inch pie pan. Set aside.

In a large mixing bowl, whisk together the ingredients for the egg mixture.

Layer the spinach, onion, sun dried tomatoes, and cheese in the pie crust.

Slowly pour the egg mixture on top and gently press down using a rubber spatula to coat all of the ingredients in the egg mixture.

Place into the oven to bake. Once the crust has lightly browned and the filling has set, carefully remove it from the oven. Allow the quiche to cool before cutting to serve. Enjoy!

Recipe Tips & Tricks

• To make this recipe easy, use a regular not deep dish refrigerated pie crust or make a homemade crust yourself.
• Try grating the parmesan cheese and shredding the cheddar cheese yourself using a box grater for the best results. Trust me, it melts so much better than the bagged cheese.
• The original recipe used garlic powder, but I prefer to use fresh minced garlic, either is fine depending on your preference.

Storage

Storage. If you have any leftover quiche, allow it to cool to room temperature before covering it tightly with aluminum foil or plastic wrap to store it in the refrigerator. You can also transfer it to an airtight container with a lid as well if you prefer.

Reheating. When ready to serve again, reheat in the oven on low heat, in the microwave, or the air fryer for a crispy crust. Store in the refrigerator for up to 4 days.

Freezing. This sundried tomato quiche can be covered tightly with a double layer of aluminum foil or stored in the freezer in a freezer bag for up to 1 month.

More Recipes You'll Love

• Cast Iron Flank Steak with Sun Dried Tomato Pesto
• Instant Pot Sun Dried Tomato Chicken and Potatoes
• Bacon Frittata with Potato and Spinach
• Easy Southern Style Egg Salad Recipe
• Sheet Pan Breakfast Bake
• Sausage and Cream Cheese Crescents

Have any comments, questions, or other delicious ideas and ways to enjoy this Tomato Quiche Recipe? Please share them in the comments below!

📖 Recipe

Original post date 11/27/2018. Updated 05/01/2023.