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!
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.
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!
What You’ll Need
- 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.
- 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.
Top with torn spinach (or layer that into the bottom of your pan if going crustless.
Top spinach with dried tomatoes, onions and goat cheese. Dot with thyme.
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.
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.
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.
- Banana Cream Pie from Jen Around the World
- Buttterfinger Pie from Fresh April Flours
- Celebration Cookie Pie from Magical Ingredients
- Chocolate Peanut Butter No Bake Pie from Devour Dinner
- Creamy Cherry Pie from That Recipe
- Detroit Style Deep Dish Pie from A Kitchen Hoor’s Adventures
- Spaghetti Pie from Cheese Curd In Paradise
- Sun-Dried Tomato and Spinach Quiche from Art of Natural Living
- Taco Pie from Cindy’s Recipes and Writings
- Tomato, Asiago and Broccoli Pie from Palatable Pastime
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. This should fit a 11 inch tart pan or a 9 1/2 Inch pie pan (since it’s deeper)
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.
This should fit a 11 inch tart pan or a 9 1/2 Inch pie pan (since it’s deeper)
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