Mediterranean Sun-Dried Tomato Quiche

Mediterranean Sun-Dried Tomato Quiche is baked inside a homemade flaky pie crust with feta cheese, sun-dried tomatoes, and baby spinach. It's rich, creamy, and the perfect savory breakfast or lunch.

Course Breakfast, Lunch, Main Course, Snack

Cuisine American, French

Diet Kosher, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 533kcal

Author Alana Lieberman

Cost $15

Equipment

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