Spinach, Sun-Dried Tomato & Feta Quiche

Spinach, Sun-Dried Tomato & Feta Quiche

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Servings: 6–8

Ingredients

• 1 unbaked 9-inch pie crust
• 1 tbsp olive oil
• 2 cups fresh spinach, roughly chopped
• ½ cup sun-dried tomatoes, well drained and chopped
• ¾ cup crumbled feta cheese
• ½ cup shredded mozzarella cheese
• 5 large eggs
• 1 cup heavy cream or half-and-half
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp red pepper flakes, optional
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves, optional

Instructions

1. Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and gently press it against the bottom and sides.
2. Heat the olive oil in a skillet over medium heat. Add the chopped spinach and cook for 2–3 minutes, stirring occasionally, until just wilted. Remove from the heat and let it cool slightly.
3. Spread the cooked spinach evenly across the bottom of the prepared pie crust.
4. Scatter the chopped sun-dried tomatoes over the spinach. Sprinkle the feta and mozzarella evenly over the top.
5. In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, oregano, red pepper flakes, salt, and black pepper until completely combined.
6. Slowly pour the egg mixture over the spinach, sun-dried tomatoes, and cheeses. Use a fork to gently move the filling around so the egg mixture settles evenly throughout the quiche.
7. Sprinkle a little additional feta, sun-dried tomato, fresh parsley, and thyme over the top for extra flavor and a colorful finish.
8. Bake for 45–50 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
9. If the edges of the crust start becoming too dark before the filling is fully cooked, loosely cover the edges with aluminum foil.
10. Remove the quiche from the oven and allow it to rest for 10–15 minutes before slicing. This allows the filling to set properly and makes it easier to cut into neat slices.

Tips

Drain the sun-dried tomatoes thoroughly before adding them to the quiche. Too much oil can make the filling greasy.

If using frozen spinach instead of fresh, thaw it completely and squeeze out as much excess moisture as possible before adding it to the crust.

For a rich and creamy quiche, use heavy cream. For a slightly lighter texture, substitute half-and-half.

You can customize the filling with sautéed mushrooms, caramelized onions, roasted red peppers, chopped basil, or additional feta.

Allowing the quiche to rest after baking is important. It helps the creamy egg filling firm up while keeping the inside soft and tender.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 4 days.

For the best texture, reheat individual slices in a 325°F (165°C) oven for 10–15 minutes, or until warmed through. You can also microwave individual portions for a quicker option.

For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.