Spinach and Feta Quiche with Sun-Dried Tomatoes

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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This Spinach and Feta Quiche with Sun-Dried Tomatoes brings together savory flavors in a delightful, easy-to-make dish. It's perfect for brunch, lunch, or a light dinner any time of the year.

Ingredients for Spinach and Feta Quiche with Sun-Dried Tomatoes

Pre-made pie crust provides convenience and a flaky base for our quiche without the hassle of making dough from scratch. Fresh spinach adds a nutritious green element and a mild flavor, while feta cheese gives a rich, tangy contrast that pairs beautifully with the subtle sweetness of sun-dried tomatoes. Onions bring an aromatic depth, while eggs and whole milk create a creamy, custard-like filling. Seasoned with salt and black pepper, and brightened with a touch of fresh basil and olive oil, each bite is a balance of taste and texture.

Tips & Tricks

  • For a crispier crust, pre-bake the pie crust for 5-7 minutes before adding the filling.
  • Use a pie shield or foil to cover the crust edges if they begin to brown too quickly.
  • Chop sun-dried tomatoes finely for an even distribution of flavor.

Serving Suggestions

This quiche pairs wonderfully with a fresh, crisp salad or a bowl of seasonal fruit. For an elegant brunch, serve alongside a mimosa or a glass of chilled white wine.

Frequently Asked Questions

Can I use a different cheese?
Absolutely! Try goat cheese or cheddar for a different flavor profile.
How do I store leftovers?
Place in an airtight container and refrigerate for up to 3 days. Reheat slices in the oven for the best texture.
Can I freeze the quiche?
Yes, wrap it tightly and freeze for up to a month. Thaw overnight in the fridge before reheating.

Spinach and Feta Quiche with Sun-Dried Tomatoes Recipe Walkthrough

Preheat your oven to 375°F (190°C) to ensure it's ready when you need it. Roll out the pie crust into a 9-inch pie dish, trimming and crimping the edges so it fits snugly. This will be your quiche's foundation.

Heat olive oil in a skillet over medium heat. Add onions and sauté until they turn translucent, about 3 minutes. This step releases their natural sweetness. Toss in the spinach and cook until it wilts, which should take around 2 minutes.

In a large bowl, whisk together the eggs, milk, salt, and pepper. This will be your creamy filling. Spread the sautéed spinach and onions evenly in the pie crust, ensuring every slice gets a bit of this veggie goodness.

Sprinkle the feta cheese and sun-dried tomatoes over the spinach layer. These add bursts of flavor and color. Pour the egg mixture over all the ingredients in the pie crust, letting it fill the gaps and bind everything together.

Bake the quiche in your preheated oven for 35-40 minutes. It’s ready when the center is set and the top is slightly golden. Let it cool for 5 minutes before serving, allowing it to firm up a bit.

Why You'll Love This Recipe

  • Simple to prepare with a pre-made crust.
  • Combines fresh and bold flavors with minimal effort.
  • Perfect for meal prep and tastes great hot or cold.

Ingredients

1 pre-made 9-inch pie crust
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1/2 cup sun-dried tomatoes, chopped
1/4 cup onions, finely diced
4 large eggs
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon fresh basil, chopped

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust into a 9-inch pie dish, trimming and crimping the edges as needed.
3. In a skillet, heat olive oil over medium heat, add onions, and sauté until translucent, about 3 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, around 2 minutes.
5. In a large bowl, whisk together eggs, milk, salt, and pepper.
6. Spread the sautéed spinach and onions evenly in the pie crust.
7. Sprinkle the crumbled feta cheese and chopped sun-dried tomatoes evenly over the spinach.
8. Pour the egg mixture over all ingredients in the pie crust.
9. Bake in the preheated oven for 35-40 minutes or until the quiche is set and slightly golden on top.
10. Remove from oven and let cool for 5 minutes before serving.

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