Go Back
–+ servings
overhead view of baked quiche in a glass pie pan with a piece cut out of it
Print Recipe
4.80 from 20 votes

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. Full recipe instructions available at, Kenya Rae
Prep Time10 minutes
Cook Time40 minutes
Resting Time10 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: quiche recipe, sun dried tomato quiche
Servings: 8
Calories: 252kcal
Author: LaKita Anderson

Equipment

  • 1 regular 9.5-inch pie pan

Ingredients

  • 1 regular refrigerated pie crust
  • 4 large eggs
  • 1 cup heavy cream
  • ¼ cup Parmesan cheese, grated
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup packed baby spinach, chopped
  • ½ cup onion, chopped
  • ¼ cup sun dried tomatoes, julienne cut
  • 1 ½ cup cheddar cheese, shredded

Instructions

  • *This recipe is adapted from KenyaRae.com, please head to her site for detailed recipe instructions. Be sure to tell her that I sent you :-)
  • 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. Set aside.
  • 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 for about 35 to 40 minutes. Once the crust has lightly browned and the filling has set, carefully remove it from the oven. Allow the quiche to cool for about 5 to 10 minutes before cutting to serve. Enjoy!

Notes

  • 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.

Nutrition

Calories: 252kcal | Carbohydrates: 5g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 151mg | Sodium: 390mg | Potassium: 242mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1194IU | Vitamin C: 3mg | Calcium: 222mg | Iron: 1mg