This French inspired Mediterranean Sun-Dried Tomato Quiche is baked inside a homemade flaky crust with feta cheese, sun-dried tomatoes, and baby spinach. The eggy custard filling is rich and creamy, making it the perfect savory breakfast or lunch.
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📋 About the Recipe
- Made with a homemade flakey crust. It's so buttery and delicious you'll never want to buy store-bought pie crust again. Plus it only requires 4 ingredients!
- Perfect custard filling consistency. Unlike a frittata that's baked more firm, a quiche has a creamy custard-like texture. The combination of milk, heavy cream, feta cheese, and eggs makes the BEST rich and creamy quiche filling.
- Make ahead friendly! I regularly make this sun-dried tomato quiche on Sunday to enjoy all week long as an easy, comforting breakfast or lunch. It is also great for freezing for later.
- Great for hosting. Because quiche can be enjoyed cold, warm, or at room temperature, it's a great option when hosting brunch. You can prepare it ahead of time and relax with guests.
- So versatile! Add in any of your favorite veggies or seasonings. Make it for a healthy breakfast meal prep, family gatherings, or holidays, and serve with a light green salad.
🛒 Ingredients
For the Flakey Quiche Crust
For the Sun-Dried Tomato Quiche
A few notes about the ingredients:
- Sun dried tomatoes - Sun dried tomatoes are preserved in olive oil with Mediterranean spices. They are so simple to add to any dish and incredibly flavorful. I recommend buying pre-julienned sun dried tomatoes to cut down on prep work.
- Spinach - Spinach quiche is a classic for good reason! It's subtle in flavor, adds a boost of nutrition, and cooks quickly. I recommend using fresh baby spinach as opposed to frozen spinach because frozen spinach holds a lot more moisture and will water down your custard filling.
- Feta cheese - Crumbled feta adds tangy, salty flavor that adds creamy richness to the custard. You can also use goat cheese, if preferred.
- Cream and Milk - I recommend using a combination of heavy cream and milk in this quiche recipe. It creates the perfect thickness and adds depth of flavor.
- Ice cold water - The ingredients in the homemade pie crust are simple and straight-forward, but it is important to note the use of ice cold water. Very cold water will prevent the butter from melting into the dough which is very important because the key to making a flakey crust is to keep it as cold as possible before going in the oven.
📓 Instructions
Prepare the Flakey Crust
- In a small bowl, whisk together the egg and ice cold water.
- In a large food processor, pulse the salt and flour together to incorporate.
- Add the cubed butter to the food processor and pulse again until the butter has broken down into pea sized chunks! It's important not to over process here as that will warm the butter and prevent the crust from developing that flakey texture!
- Pour in the egg and water mixture and pulse together just until a dough forms. Be careful not to over process as this will result in a tough crust!
- Transfer the dough to a floured, clean surface and form the dough into a disc.
- Roll the dough out with a floured rolling pin until about ⅓" to ½" thick and large enough to cover your pie dish (about 11" diameter).
- Carefully transfer your dough to the pie dish, trim any excess around the edges, No need to grease the pie dish before hand - the crust is buttery enough to prevent any sticking.
- Crimp the edges of the crust by gently pinching together with your fingers, then transfer the pie dish to the freezer for 20-25 minutes while you prepare the quiche filling to prevent the butter from warming.
Preparing the Filling
- In a skillet over medium heat, sauté the onion for 5 minutes until tender and fragrant.
- Add the sun-dried tomatoes, spinach, and seasonings. Stir to combine and cook until the spinach is wilted, about 1 minute, then remove the skillet from heat.
- In a large mixing bowl, whisk together the eggs, egg yolk, whole milk, and heavy cream.
- Fold in the onion, sun-dried tomatoes, and spinach mixture. Add feta cheese and stir to combine.
- Remove the quiche crust from the freezer, then scoop the filling into the crust.
- Bake the quiche for 45-60 minutes, or until the crust is golden brown and the filling is set. When ready, a toothpick inserted in the middle will come out clean.
🍰 How to Crimp Quiche Crust
Making a homemade quiche crust or pie crust from scratch can be intimidating, but good news! It's much simpler than it looks and practice makes perfect.
I recommend starting with the simple "pinch method."
- Carefully lay the quiche crust in the pie dish or quiche pan and trim away the excess.
- With your non-dominant hand, position your thumb and pointer finger in a "pinch" position along the outside edge of the crust, with your thumb and pointer finger about ¾" apart.
- Position your dominant hand's pointer finger on the inside of the quiche crust, directly between your non-dominant hand's thumb and pointer finger.
- With your dominant pointer finger, gently push the crust out away from the center of the pie, while simultaneously pinching the crust with your non-dominant hand, creating a crimped edge in the crust.
- Continue this technique all the way around the edge of the quiche crust until the crust is crimped.
⁉️ Substitutions and Alterations
Altering the ratio of eggs, whole milk, heavy cream and cheese in this quiche is not recommended. This combination yields a really creamy custard quiche filling and altering it could make for a rubbery, dense filling.
Here are a few minor alterations you can make:
- Use a store-bought crust. If you'd like to speed up the prep time on this quiche, opt for a store-bought pie crust. Baking without a pie crust for a crustless quiche has not been tested and is not recommended.
- Swap the baby spinach for another quick cooking green like kale, swiss chard, or mustard greens.
- Try goat cheese in place of the feta.
- Substitute shallots in place of the yellow onion for a milder onion flavor.
❄️ How to Store
To store: This mediterranean quiche can be stored in the refrigerator for up to 5 days.
To freeze: Wrap the quiche tightly to prevent freezer burn or store it in an airtight container. Freeze up to 6 months.
To reheat: Mediterranean sun-dried tomato quiche is delicious served room temperature or even cold, but if you would like to reheat it, microwave an individual serving on a microwave safe plate until warm. Alternatively, reheat in the oven at 350 degrees until warmed through, about 10-15 minutes.
🔍 FAQs
Yes! Quiche can be made ahead of time, and can be served warm or cold.
Yes, you can use a tart pan to bake a quiche and vice versa. Quiche and tart pans have straight sides whereas pie pans are slightly curved. If you only own a pie pan, that will work here, too. The difference between quiches and tarts is in the ingredients - tarts are made with pastry crust and their fillings contain less eggs and cream.
Typically, yes. The difference between quiche and pie is that pie can be sweet or savory whereas quiches are always savory. The crust for both quiches and pies, however, is almost always identical in taste and ingredients. This is why a store-bought pie crust will work with this quiche recipe.
💭 A few more tips
Buy julienned sun-dried tomatoes in oil, so you don't need to cut whole sun-dried tomatoes yourself.
Make sure the crust is nice and cold before baking. A cold raw crust helps create a flakier baked crust. Also, make sure to use a quality pie dish that can withstand extreme temperature changes. Cheap pie dishes might break when going from the freezer to a hot oven.
🍴 Related Recipes
Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
Mediterranean Sun-Dried Tomato Quiche
Ingredients
For the Flakey Crust
- 1 large egg
- 2 ½ tablespoons ice cold water
- 1 ½ cups all purpose flour
- ½ teaspoon kosher salt
- 10 tablespoons cold unsalted butter cubed
For the Sun-Dried Tomato Quiche Filling
- 2 tablespoons olive oil
- 1 cup diced yellow onion (about ½ an onion)
- ½ cup julienned sun-dried tomatoes from jar, in olive oil
- 1 cup roughly chopped baby spinach
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 large eggs
- 1 egg yolk
- ¾ cup whole milk
- ½ cup heavy cream
- ½ cup crumbled feta
Instructions
- Preheat oven to 375 degrees F.
- In a small mixing bowl, whisk together egg and ice water.
- Add flour and salt to a food processor. Pulse a few times to combine.
- Add the cubed butter to the food processor. Pulse again until it forms a crumb.
- Pour in egg/water mixture. Pulse until it forms a thick dough.
- Flour a clean surface and a rolling pin. Form the dough into a disc and roll the dough over the floured surface until it's large enough to fit into your pie dish, about ⅓-inch to ½-inch thick (about 11-inch diameter for a 9-inch pie dish).
- Carefully transfer the dough to the pie dish. Press it down, then trim the excess dough off the top of the edges. Crimp the edges of the dough using your fingers.
- Place the dough in the freezer for 20 to 25 minutes, while you prepare the quiche filling.
- In a skillet over medium heat, add the olive oil and onion. Sauté the onion about 5 minutes until tender. Add the sun-dried tomatoes, spinach, and seasonings. Stir to combine and cook another minute to wilt the spinach. Remove from heat.
- In a large mixing bowl, whisk together eggs, egg yolk, whole milk, and heavy cream.
- Fold in the onion, sun-dried tomato, and spinach mixture. Add feta cheese and stir to combine.
- Remove the crust from the freezer. Scoop the filling into the crust. Place in the oven and bake for 45 to 60 minutes, or until the crust is golden brown, the filling is set, and a toothpick inserted in the middle comes out clean.
Notes
- You do not need to grease the pie dish. The crust has enough butter to "grease" the dish, making it easy to remove on its own.
- Keep the crust as cold as possible before placing it in the oven for the best overall texture.
- If you like a lighter-colored quiche, you can bake it covered with foil to help prevent it from browning.
Nutrition
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Linda Thompson says
I made this for our Christmas gathering yesterday and it turned out fabulous. Leftovers even better.
My only tweaks were adding 1/2 cup sliced & sautéed baby bella mushrooms in garlic oil and salt and pepper. I didn’t have heavy cream so used whole milk greek yogurt and unsweetened plain almond milk in place of whole milk in same proportions. It was a bit runny in the final mix but cooked up beautifully in 55 minutes in preheated oven at 400 degrees then turned down to 375.
Will sure be a go to recipe. Thank you, Alana!
Alana Lieberman says
Hi Linda, I'm so happy you enjoyed this quiche! Unfortunately, when you add mushrooms and substitute other ingredients, the final result often changes as well, since the recipe hasn't been tested with those alterations. I'm glad this worked out for you and thanks for letting us know how you adjusted accordingly.