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.
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.
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.
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.