Sun Dried Tomato and Spinach Quiche

With sun-dried tomatoes, thyme and tangy goat cheese this Sun Dried Tomato and Spinach Quiche is a perfect entrée from breakfast to supper. 

Here is a favorite quiche that I invented–simply to use up things that I had in my cupboard! In the end it proved to be my most popular brunch quiche ever!  How lucky is that! 

With Pi day coming up (and still needing to lose my 2021 holiday weight), I thought I’d feature a savory kind of pie.  And I won’t feel at all deprived with something this tasty on my plate!

With sun-dried tomatoes, thyme and tangy goat cheese this Sun-Dried Tomato and Spinach Quiche is a perfect entrée from breakfast to supper.

Tell Me About Quiche

While it’s probably not new to you, Merriam-Webster describes quiche as “an unsweetened custard pie usually having a savory filling (such as spinach, mushrooms, or ham)” Perhaps the most famous example is the flavorful Quiche Lorraine, stuffed full of cheese and bacon bits.

Spinach Quiche is another classic variety, usually loaded with spinach and nutty Gruyere.  But this quiche today is not your Grandmother’s Spinach Quiche–well other than the spinach.  The sun-dried tomatoes and thyme freshen up the flavor and the goat cheese provides additional creaminess and a bit of tang. 

With sun-dried tomatoes, thyme and tangy goat cheese this Sun-Dried Tomato and Spinach Quiche is a perfect entrée from breakfast to supper.

Why You’ll Love This!

Tasty.  With the addition of tangy goat cheese, flavorful dried tomatoes and savory thyme, this quiche is anything but boring.

Versatile.  Quiche is usually thought of as a breakfast or brunch dish, but it’s also great for lunch or even a light supper.  And it scales beautifully—just add additional quiches (in the same or different flavors) to accommodate a larger event.

Veggies for Breakfast.  Are you vegetably challenged?  Most people fall short of their 5-a-day (servings of fruit and vegetables), so breakfast is a great time to start!

With sun-dried tomatoes, thyme and tangy goat cheese this Sun-Dried Tomato and Spinach Quiche is a perfect entrée from breakfast to supper.

What You’ll Need

Ingredients

  • Pie Crust (optional).  While using a crust is most traditional, if you are saving calories, or counting carbs, you can omit it.  If you are buying a commercial pre-formed crust, you should go with deep dish to hold the filling.  A commercial rolled crust can be rolled out larger to fit an 11-inch quiche pan if needed.  Or use your favorite homemade.
  • Fresh Spinach.  I like fresh spinach for flavor, local availability and because it stays “fluffy” allowing the egg mixture to flow around it.  You can substitute frozen spinach but you’ll need to be careful to squeeze out excess moisture and get it well-dispersed.
  • Sun-dried tomatoes.  I usually use commercial canned dried tomatoes in oil and drain them first.  But I have also successfully used home dehydrated tomatoes.  In that case I cover briefly with boiling water to soften, then drain before using.
  • Onions.  This adds a nice punch of flavor.  You can also use shallots or leeks.  
  • Goat Cheese.  Fresh chevre adds flavor and richness. I usually use a 3.5 ounce crotin.
  • Whole milk or half & half.  This is what makes the eggs light and custard-like.  I don’t recommend skim milk, since sometimes this can result in a weepy quiche.  
  • Eggs.  These are the main component of the custard base.
  • Thyme.  I like to use fresh thyme.  I strip the leaves off the woodier parts of the stem.  The delicate tips can go into the quiche stem and all. But you can substitute dried thyme if needed.

Special Tools

  • A pretty quiche pan can be a nice touch, but isn’t a must have.  I’ve made plenty of quiches in the aluminum tins commercial pie crust comes in. 

Step by Step Directions

If you’re using a crust, roll and fit to the pan as needed.  Pre-bake. 

Pie crust.

Top with torn spinach (or layer that into the bottom of your pan if going crustless.

Add spinach.

Top spinach with dried tomatoes, onions and goat cheese. Dot with thyme.

add other filling ingredients.

Mix eggs and milk then pour over vegetables.

Bake, then enjoy. 

How to Serve

Quiche is at home any time of the day.  It will be welcome at a weekend breakfast or a holiday brunch.  And quiche is classy enough to be perfect for a baby or bridal shower.

This Sun-Dried Tomato and Spinach Quiche is a great compliment to other breakfast or brunch dishes.  Add a plate of sausage.  A tray of fruit.  Serve next to a pan of cinnamon rolls.  The sky’s the limit!

For lunch or a light supper, I love adding a side salad and a bread or muffin basket.  Soup or fruit salad are other nice accompaniments.

a bite of quiche.Variations

So many ingredients are delicious in quiche!   Some of my favorites include:

Before and After

Make Ahead Tips  

You can pre-bake your quiche and reheat it when you need it.  For re-heating a whole quiche, cover with aluminum foil and bake at 350 F until hot, about 15-20 minutes.  

 In Case of Leftovers

Leftover quiche can be delicious!  It can be easily reheated in the oven—just wrap to keep from drying out.  Individual pieces can also be microwaved uncovered.  And this quiche is also tasty cold.

Per foodsafety.gov, quiche will keep, wrapped in the refrigerator, for 3-5 days.

With sun-dried tomatoes, thyme and tangy goat cheese this Sun Dried Tomato and Spinach Quiche is a perfect entrée from breakfast to supper. 

Notes and FAQs

A quiche is similar to a frittata but can be distinguished in a few different ways.  While both dishes have filling ingredients mixed with eggs, the quiche’s egg mixture contains substantial milk or cream making it more of a custard.  Second, a quiche is baked in the oven, while a frittata is cooked stovetop, and finished in the oven (sometimes just under the broiler).  Finally, a quiche usually (though not always) has a crust while a frittata doesn’t. 

Pi(e) Day

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With sun-dried tomatoes, thyme and tangy goat cheese this Sun-Dried Tomato and Spinach Quiche is a perfect entrée from breakfast to supper.

Sun Dried Tomato and Spinach Quiche

With sun-dried tomatoes, thyme and tangy goat cheese this Sun Dried Tomato and Spinach Quiche is a perfect entrée from breakfast to supper. 
Author: Inger
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 8
Calories 246 kcal

Ingredients
  

  • 1 pie crust optional
  • 3 1/2 cups fresh spinach torn, approxximate
  • 2/3 cup sun-dried tomatoes drained, chopped
  • 1 small onion chopped (or equivalent in leeks or shallots)
  • 3.5 ounces goat cheese I used a 3.5 oz crotin
  • 2 cups whole milk or half & half
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • About 24 sprigs of fresh thyme or 1 t dried

Instructions
 

  • If using a crust, fit the crust into the pie pan.  Use either an 11-inch tart pan or a 9-inch deep dish pie pan. Prick crust with a fork, then prebake for about 15-20 minutes at 350 degrees until beginning to brown.
  • Layer torn spinach on top of crust or on bottom of greased pan.  Top spinach with chopped sun dried tomatoes and onions.  Dot with pinches of goat cheese.
  • Cut the tender ends off the fresh thyme and distribute whole across the filling ingredients.  Strip the leaves off the tougher ends and add these as well.  (Or sprinkle with dried thyme)
  • Beat eggs and milk with salt and pepper.  Pour over filling ingredients.
  • Bake at 350 degrees for 30-45 minutes until slightly golden and puffy and knife inserted off center comes out clean. 
  • Serve immediately or store in refrigerator.

Notes

This should fit a 11 inch tart pan or a 9 1/2 Inch pie pan (since it’s deeper).
Calorie count includes the crust.  If you make this without a crust, you can subtract 95 calories per piece, based on 8 pieces per quiche.

Nutrition

Calories: 246kcalCarbohydrates: 20gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 136mgSodium: 441mgPotassium: 569mgFiber: 2gSugar: 7gVitamin A: 1716IUVitamin C: 8mgCalcium: 141mgIron: 3mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

Originally published May 21, 2013

28 thoughts on “Sun Dried Tomato and Spinach Quiche

  1. John / Kitchen Riffs

    Love a good quiche! And although I used to make quiche quite often, it’s been years since I’ve done so for some reason. Anyway, this recipe looks like just my sort of thing — thanks.

  2. grace

    this is a most attractive quiche, inger! the ingredients all play very nicely together, both in flavor and aesthetically! 🙂

    1. Inger Post author

      Thanks Tammy. The new camera is helping though I still have a long way to go in understanding how to use it.

  3. Beth

    This quiche looks delicious, and I absolutely love that you’re “spring cleaning” your kitchen. Time for me to start it too!

    1. Inger Post author

      Thanks Beth. And if you have any great “cleaning” successes, I’d love to hear!

  4. Karis

    I’m curious on the difference between crustless quiche and frittata, maybe just that one starts on the stove before going to the oven? Whatever it is, your quiche looks fantastic! I’m pinning this because it looks like a delicious combination of ingredients.

    1. Inger Post author

      You know I was thinking about that the other day myself. I decided that it’s probably technique. With the frittata (at least the way I make them), they have a higher egg to liquid ratio (1 T water/egg vs 1/3 c milk/egg), are done (mostly) on the stove and are cooked through very quickly.

  5. CCU

    Your quiche looks beautiful my friend, and sundried tomatoes are the most gorgeous ingredient 😀

    Cheers
    Choc Chip Uru

  6. Louise

    It appears that quiche is making a come back and I for one am thrilled! I have an uncanny aversion to sun dried tomatoes however, I usually have some in the fridge. Perhaps I should whip this up for Marion and make room for a new batch, lol…

    Thank you so much for sharing, Inger. If you get a moment, drop by my blog. I did a new post this weekend.

    1. Inger Post author

      Wow Louise, I didn’t realize you were blogging again! Welcome back! Does this mean another picnic?

  7. Mary Puccinelli

    Loved this delicious quiche on Mother’s Day and I’m making it for an upcoming Pot Luck Brunch (with sun-dried tomatoes found wayyyyy in back of the pantry!)

    1. Inger Post author

      Glad you enjoyed it! And so happy to be inspiring more kitchen cupboard cleaning!

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