This goat cheese spinach sun-dried tomato quiche uses my favorite quiche recipe as the base. It’s salty, savory, creamy, and baked in a deliciously flaky homemade pie crust. Switch up the add-ins based on your tastes. The possibilities are endless!
Quiche. Make this quiche your Easter brunch! Your comforting weekend breakfast at home. This (make-ahead!) goat cheese spinach & sun-dried tomato quiche is the quintessential breakfast dish satisfying even the biggest of appetites.
One reader, Kelley, commented: “I have made this quiche a dozen times and it is simply perfect. Thank you so much! โ โ โ โ โ “
Another reader, Linda, commented: “This quiche is absolutely delicious. I make it all the time and now my daughter and grandkids make it as well. I am always asked for the recipe. It has so much flavor. โ โ โ โ โ “
Another reader, Leslie, commented: “This is the best quiche recipe! It is my go-to when entertaining and for family get-togethers. Rave reviews by all. You are also correct in recommending the goat cheese log over pre-crumbled. It makes a difference. Thank you for posting this recipe. โ โ โ โ โ “
What’s even better about this quiche is that it’s pretty. I mean, it’s pretty easy to throw together. Eggs, garlic spinach, milk, and creamy goat cheese with lots of sun-dried tomatoes for savory zest. All poured into a pie crust and baked. Nothing but simple, comforting breakfast food without over-complicating things.
If you’re a pie crust aficionado, you’ll want to prepare a homemade pie crust for this quiche. Homemade buttery pastry underneath that savory, flavor-packed filling? Nothing compares! If making homemade pie crust has you running for the hills screaming like a wild banshee (I get it, I’ve been there) then you can certainly use store-bought pie dough. That saves time, too. But I encourage you to try it from scratch. I even have an entire tutorial on making homemade pie crust. Don’t worry, you’ve got this.
By the way, you can prepare the homemade pie dough and freeze it saving you as much time as you would buying it from the store.
Alright, let’s talk filling! The possibilities for quiche fillings are endless. Cheesy spinach quiche is my most popular version, so I wanted to stick to similar flavorsโonly taking it up a notch.
You can use frozen spinach or fresh. If using fresh, cook it down with a little olive oil and garlic before using. We also have sun-dried tomatoes and we’ll load that filling up with goat cheese. Goat cheese… wonderfully creamy, tangy like cream cheese, sorta makes you feel all sophisticated and fancy.
For the sun-dried tomatoes, use the oil-packed super moist and flavorful ones from a jar. Next to the sad, dry, shriveled onesโthere is no competition. Even though you’ll rinse the oil off, the moisture, chewiness, and flavor will stay.
Goat cheese may not be for everyone, so try it with feta cheese instead. Pairs perfectly with those sun-dried tomatoes. You can also use a simple cheddar cheese or something a little more special like grated smoked gouda.
But when you get those big pockets of goat cheese… the best.
Unlike a frittata recipe or these breakfast egg muffins, quiches are baked to have a rich, creamy, and custard-y consistency. You don’t want it rubbery and eggy. If you prefer a firmer texture, just bake an extra 5 minutes. What makes quiche perfect for brunchโespecially if you have guests comingโis that it can be served warm or at room temperature. So you don’t have to be stuck in the kitchen as they arrive. Or as the kids open their Easter baskets!
Serve the quiche with anything! Fruit salad, regular salad, easy cinnamon rolls, sautรฉed potatoes, a Dutch baby pancake, bacon, sausage, ham, blueberry muffins, CHAMPAGNE, the sky’s the limit.
Print
Goat Cheese Spinach & Sun-Dried Tomato Quiche
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 45 minutes
- Yield: one 9-inch quiche
- Category: Breakfast
- Method: Baking
- Cuisine: French
Description
Make an easy and delicious goat cheese spinach & sun-dried tomato quiche for breakfast or brunch using fresh spinach and flavor-packed ingredients. Makes excellent leftovers for lunch or dinner, too!
Ingredients
- 1/2 recipeย homemade pie crust* (step-by-step photos included)
- 1/2 teaspoon olive oil
- 1 teaspoon minced garlic
- 3 packed cups fresh spinach (see note about using frozen)*
- 4 large eggs
- 1 cup whole milk*
- 1/2 cup sun-dried tomatoes, drained and chopped
- 4 ounces goat cheese, crumbled or chopped
- 1/4 teaspoonย eachย saltย andย pepper
Instructions
- Preliminary Notes: I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step). And here’s a time-saving tipโas the crust blind bakes, you can get started on the filling which begins with step 7.
- Partially blind bake the pie crust:ย On a floured work surface, roll out one of the disks of chilled dough (freeze the other for another time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.ย Chill the pie crust in the refrigerator for at least 30 minutes. (And up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if youโre freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.)
- While the crust is chilling, preheat oven to 400ยฐF (204ยฐC).
- Line the chilled pie crust with parchment paper or aluminum foil. (Crunch up the parchment paper first so that you can easily shape it into the crust.)ย Fill with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes.
- Remove crust from the oven. (You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
- Reduce oven temperature to 350ยฐF (177ยฐC).
- Heat olive oil and garlic in a skillet over medium heat. Add the spinach. Cook and stir until wilted. Set aside.
- Whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, goat cheese, spinach, salt, and pepper. Pour into warm pre-baked crust. If desired, sprinkle the top lightly with more salt and pepper.
- Bake the quiche until the center is just about set, about 45-60 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes before slicing and serving. Or you can cool the quiche completely before servingโit’s fantastic at room temperature!
- This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
Notes
- Make Aheadย &ย Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the crust ahead of time too. See end of step 5. To freeze the quiche, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350ยฐF (177ยฐC) for 20-25 minutes.
- Special Tools (affiliate links): 9-inch Pie Dish | Rolling Pin | Pie Weightsย |ย Pie Crust Shieldย |ย Glass Mixing Bowlย |ย Whisk
- Pie Crust: My pie crust recipe makes enough dough for two quiches. You can make half of the recipe or make the entire recipe and freeze half of the dough for another quiche, or bake two quiches. The dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
- Spinach: You can use frozen spinach instead. Use a 10 oz box. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.
- Milk: Whole milk is preferred for creamiest texture, but 1/2 cup heavy cream and 1/2 cup whole milk is fantastic too. You could also substitute half-and-half. See How to Bake the Perfect Quiche post.
On the sweeter side of things, I have a baked cream cheese French toast casserole you need to try for upcoming brunch celebrations. This is all prepared the night ahead of time! Sweet cream cheese stuffed inside.
Reader Comments and Reviews
follow as directed, however I added 1 Tbs. lemon rind for fresh taste
I made this quiche the other day and it was heavenly! The combination of flavors made my whole body smile!
Do you think this combination of ingredients would do OK with a crustless quiche? Iโm hosting a brunch Sunday and one of the guests is GF. I thought about making one quiche with crust and one without.
Hi Sheila, we’re so glad you enjoyed it! You could certainly make it as a crustless quiche. Hope it’s a hit!
Quick question! (I’ve already rated it a 5 because I trust every recipe on your site!)
Back to the question – for the sun dried tomatoes – did you use the dry ones in a pack or the ones packed in oil?
Thank you for any help you can offer. Best, Sheila
We use the ones packed in oil, Sheila!
Thanks so much for the quick reply!
Where is your recipe for this pie crust
Hi Shirley, here is the pie crust recipe linked in the recipe card.
Tried to make this and it was a complete disaster from top to bottom.. with making the fork holes.. Iโm just confused.. is that not going to cause liquid to drip out the base?
Hi Jen, Iโm sorry to hear the quiche didnโt turn out as expected. The fork holes are meant to help prevent the crust from puffing up too much while baking, but they shouldnโt cause liquid to seep out. The holes should be very, very tiny. You can try blind baking the crust a bit longer or brushing it with a thin layer of egg white before adding the filling to create a moisture barrier. I hope this helps if you want to give it another try!
Thank you for sharing this recipe! I added carmelized onions and basil and itโs my favorite quiche on the planet!!
Hi.This looks lovely!Can it be frozen once baked?
Definitely! To freeze, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350ยฐF (177ยฐC) for 20-25 minutes.
I have made this quiche a dozen times and it is simply perfect. Thank you so much!
Would a gluten free premade frozen crust work here and would directions stay the same? Thank you!
Hi Suji, you can use a premade crust following the same directions. Enjoy!
This recipe was mind-blowing my delicious! I used herbed goat cheese, which really took it to the next level.
Hello! I am going to make this, but have to do the premade crust. Do I need to prebake it like the homemade crust? Thank you!
Hi Cheryl, you can use a premade pie crust. All directions, including partially prebaking the pie crust, remain the same. Enjoy!
Hi – I would like to make these in a standard muffin tin. I am wondering how many “muffin” quiche would I get from this recipe and how long should they be baked. What size cookie cutter would i need for the regular muffin size. Also, do you recommend that I prebake the crust? Love your recipes – thank you.
Hi Kolina! You can use these add-ins with our mini quiche recipe. That recipe is for a mini muffin tin, but we include instructions for a regular muffin tin in the Notes after the recipe.
Hello from Puerto Rico! I have made this recipe many times and itโs always a hit! Thanks a lot!!!
I made this for dinner last night. My husband loved it Thank you for your wonderful recipes
Made this for dinner tonight. Wow, so good!!! Used an all butter crust, and half milk, half heavy cream. Definitely a keeper!