Rustic Spinach and Sundried Tomato Quiche

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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Welcome to a delightful culinary journey with our Rustic Spinach and Sundried Tomato Quiche. This dish combines vibrant flavors and creamy textures, making it a perfect choice for brunch or a light dinner.

Ingredients for Rustic Spinach and Sundried Tomato Quiche

Pie crust forms the crispy, buttery foundation that holds everything together. Whether homemade or store-bought, it needs to be sturdy enough to support the filling.

Eggs act as the binding agent in the quiche, giving it structure and richness.

Heavy cream provides the creamy texture, ensuring a smooth custard-like filling.

Spinach, when wilted, adds a fresh, earthy flavor and a pop of color.

Sundried tomatoes bring a concentrated, tangy sweetness that complements the richness of the other ingredients.

Feta cheese introduces a salty, tangy element that pairs beautifully with the tomatoes.

Parmesan cheese adds a nutty, savory depth, especially when melted on top.

Garlic gives a subtle aromatic kick, enhancing the overall flavor profile.

Dried oregano contributes a hint of herbal warmth, tying all the flavors together.

Olive oil is used for sautéing and adds a touch of Mediterranean flair.

Tips & Tricks

  • Rehydrate sundried tomatoes in hot water for about 10 minutes to soften them up.
  • If the crust edges brown too quickly, cover them with foil halfway through baking.
  • For a richer flavor, try adding a pinch of nutmeg to the egg mixture.

Serving Suggestions

This quiche pairs beautifully with a simple arugula salad dressed with lemon vinaigrette. For a heartier meal, serve it alongside roasted potatoes or a bowl of soup.

Frequently Asked Questions

Can I use a different cheese?
Absolutely! Try goat cheese or cheddar for a different twist.
Is it possible to make this quiche ahead of time?
Yes, you can prepare it a day in advance and reheat it in the oven before serving.
Can I freeze leftover quiche?
Yes, wrap it tightly and freeze for up to 2 months. Thaw before reheating.

Rustic Spinach and Sundried Tomato Quiche Recipe Walkthrough

First things first, let’s get the oven preheated to 375°F (190°C). While that’s warming up, grab your trusty skillet. Heat up the olive oil over medium heat, then toss in the garlic. You’ll want to sauté it just until it releases its wonderful aroma, which should take about a minute.

Next, add the spinach to the skillet. Stir it gently until it wilts down, which doesn’t take long. Once it’s wilted, remove the skillet from the heat and set it aside.

In a large bowl, crack the eggs and whisk them together with the heavy cream, salt, and black pepper. This is your quiche’s creamy custard base.

Now, stir in the sautéed spinach, sundried tomatoes, feta cheese, and dried oregano. Make sure everything is well combined.

Place your pie crust into a 9-inch quiche dish. Pour the egg mixture into the crust, spreading it evenly. Finally, sprinkle the Parmesan cheese over the top.

Pop the quiche into your preheated oven and bake for 35-40 minutes. You’ll know it's done when the center is set and the top is a lovely golden brown. Let it cool for about 10 minutes before slicing and serving. Enjoy!

Why You'll Love This Recipe

  • Simple ingredients that pack a punch.
  • Perfect balance of creamy and tangy flavors.
  • Great for meal prep and leftovers taste even better.
  • Customizable with your favorite veggies or cheeses.

Ingredients

1 9-inch pie crust
4 large eggs
1 cup heavy cream
1 cup fresh spinach, chopped
1/2 cup sundried tomatoes, rehydrated and chopped
1/2 cup feta cheese, crumbled
1/4 cup Parmesan cheese, grated
1 clove garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant.
3. Add the chopped spinach and cook until wilted, then remove from heat.
4. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper.
5. Stir in the spinach, sundried tomatoes, feta cheese, and dried oregano into the egg mixture.
6. Place the pie crust in a 9-inch quiche dish and pour the egg mixture into the crust.
7. Sprinkle the Parmesan cheese evenly on top of the quiche.
8. Bake in the preheated oven for 35-40 minutes, until the center is set and the top is golden brown.
9. Let the quiche cool for 10 minutes before slicing and serving.

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