If you're craving a savory dish that's both easy to make and deeply satisfying, look no further than this Savory Spinach & Sun-Dried Tomato Quiche. It's a delightful way to use fresh spinach and sun-dried tomatoes, creating a flavorful balance perfect for any meal.
Pie crust: The base that holds all the delicious fillings together. You can use store-bought or homemade for extra flair.
Olive oil: Used to sauté the onion and spinach, adding a subtle richness to the filling.
Onion: Adds sweetness and depth. Sautéing it brings out its natural sugars.
Fresh spinach: The star of the quiche, providing color and nutrients. It also wilts down nicely to blend with the other ingredients.
Sun-dried tomatoes: These little gems add a burst of tangy flavor and a chewy texture. They contrast beautifully with the creaminess of the quiche.
Eggs: The binding agent that holds everything together, creating a custard-like texture.
Half-and-half: Adds creaminess and richness to the filling without being too heavy.
Feta cheese: Offers a salty and tangy bite that complements the sun-dried tomatoes.
Mozzarella cheese: Melts perfectly, creating a gooey and irresistible top layer.
Salt, black pepper, and nutmeg: Essential seasonings that enhance flavors without overwhelming them.
This quiche pairs beautifully with a crisp green salad drizzled with a light vinaigrette. For a heartier meal, serve alongside roasted potatoes or a bowl of soup. A chilled glass of white wine also complements the flavors well.
Start by preheating your oven to 375°F (190°C). This ensures that your quiche bakes evenly right from the beginning. Next, grab a skillet and heat up the olive oil over medium heat. Toss in the chopped onion and sauté it until it turns translucent, which should take about 5 minutes. This step is crucial as it releases the onion's sweetness.
Now, add the fresh spinach to the skillet. Stir it around for about 2 minutes until it wilts down nicely. Once wilted, mix in the sun-dried tomatoes, letting them warm through and mingle with the spinach and onions. Remove the pan from heat and set this mixture aside for a moment.
In a large bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg. This will be your rich and creamy custard base. Pour the spinach and tomato mixture into your prepared pie crust, spreading it evenly. Sprinkle both the feta and mozzarella cheeses on top, ensuring each bite will be cheesy and delicious.
Carefully pour the egg mixture over the pie crust ingredients. You want it to seep through all the layers, so pour slowly and evenly. Pop your quiche into the preheated oven and bake for 35-40 minutes. You'll know it's done when the top is golden brown and the center is set.
Let the quiche cool for about 10 minutes before slicing. This resting time helps it firm up, making it easier to cut.
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