Goat Cheese Spinach & Sun-Dried Tomato Quiche

Make an EASY and delicious goat cheese and sun-dried tomato quiche for breakfast using simple flavor-packed ingredients! Recipe on sallysbakingaddiction.com

We all need vegetables after a week of this, this, and for heaven’s sake THIS.

Quiche. Make this quiche your St. Patrick’s Day breakfast. 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. I should know. Kevin’s stomach is usually a bottomless pit.

Make an EASY and delicious goat cheese and sun-dried tomato quiche for breakfast using simple flavor-packed ingredients! Recipe on sallysbakingaddiction.com

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 like yours truly, 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. Just sayin’.

Me = crazy homemade pie crust lady.

Homemade pie crust

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 flavors– only taking it up a notch. I wanted to make this quiche with kale, but I used it all up making a green juice that ended up tasting like salty cardboard. Such a let down. Such a waste of kale. Spinach it was.

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.

It’s the return of the hot pink skillet. ♥ ↓

Goat cheese spinach and sun-dried tomato quiche

For the sun-dried tomatoes, use the oil-packed super moist and flavorful ones from a jar. Next to the sad, dry, shriveled ones– there is no competition. Even though you’ll rinse the oil off, the moisture, chewiness, and flavor will stay.

Goat cheese spinach and sun-dried tomato quiche

I understand 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… haaaave mercy.

Unlike a frittata, 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 brunch– especially if you have guests coming– is 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! I like to be completely honest on my blog, so I must tell you that Jude has an Easter basket. What is my deal.

Make an EASY and delicious goat cheese and sun-dried tomato quiche for breakfast using simple flavor-packed ingredients! Recipe on sallysbakingaddiction.com

Serve the quiche with anything! Fruit salad, regular salad, easy cinnamon rolls, sautéed potatoes, lemon poppy seed muffins, bacon, sausage, ham, blueberry streusel muffins, CHAMPAGNE, the sky’s the limit.

PS: I got the pie dish for our wedding. Isn’t it gorgeous? It’s by Juliska and their berry & thread line.

Goat Cheese Spinach & Sun-Dried Tomato Quiche

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!


  • 1/2 recipe homemade pie crust 1 (step-by-step photos included)
  • 1/2 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 3 packed cups fresh spinach (see note about using frozen)2
  • 4 large Eggland's Best eggs
  • 1 cup whole milk3
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 4 ounces goat cheese, crumbled or chopped
  • salt & pepper, to taste


  1. Prepare the pie crust the night before to save yourself some time.
  2. Preheat oven to 350°F (177°C).
  3. Heat olive oil and garlic in a skillet over medium heat. Add the spinach. Cook and stir until wilted. Set aside.
  4. On a floured work surface, roll out the chilled pie dough. Turn the pie crust 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 smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Using pie weights, pre-bake the pie crust for 8 minutes.
  5. While the pie crust is baking, whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, goat cheese, and spinach. Sprinkle with salt and pepper.
  6. After 8 minutes, remove the pie crust from the oven. Pour in the egg mixture. If desired, sprinkle the top lightly with more salt and pepper.
  7. Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 - 55 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers for breakfast, lunch, or dinner! Store tightly covered in the refrigerator for up to 4 days. 
  8. Make ahead tip: Baked quiche freezes very well, up to 2 months. Thaw overnight and bake at 350°F (177°C) to warm up for 25 minutes, give or take.

Recipe Notes:

  1. My pie crust recipe makes enough dough for two quiches. You can make half of the recipe as suggested in the ingredient list, 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.
  2. 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.
  3. Whole milk is heavily preferred for creamiest texture, though a lower fat milk may be used instead - keep in mind the creamy texture will be compromised. You can also use half-and-half or heavy cream instead.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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.

Baked Cream Cheese French Toast Casserole

More savory breakfast recipe ideas for you!

Eggland’s Best provided me with eggs to bring you this recipe.

Make an EASY and delicious goat cheese and sun-dried tomato quiche for breakfast using simple flavor-packed ingredients! Recipe on sallysbakingaddiction.com



  1. Crystal on August 5, 2016 at 2:35 pm

    Can you use cashew or almond milk in place of the regular milk?

    • Sally on August 8, 2016 at 8:20 pm


  2. Aspen Krajewski on September 4, 2016 at 3:58 pm

    I made this yesterday and it was amazing!!!  The goat cheese is just perfect.  I couldn’t resist throwing a little bacon in.  This is definitely going in the weekend brunch rotation 

  3. Tori on October 31, 2016 at 4:34 pm

    Wondering about using arugula instead of spinach? Thoughts? I would imagine I should add it raw.

    • Sally on November 1, 2016 at 9:08 am

      Would be so tasty– and yes, I’d add it raw.

      • Tori on November 1, 2016 at 3:48 pm

        Thanks! 🙂

  4. Maddy on November 17, 2016 at 1:16 pm

    Amazing crust recipe! My very first crust and it looks delicious. I love the combo you created. I didn’t have goat cheese on hand so I used gruyere and parmesan instead and added thin slices of onion. I noticed when I poured the filling it appeared to be a bit shallow sitting in the pie. I’m hoping it will increase in size quite a bit. Can’t wait to try it. Thank you!

  5. Cory on November 22, 2016 at 8:22 pm

    Hello! I am making this for brunch soon and I was wondering if I need to do this morning of, or night before? Also, if I do it the night before, how do I rewarm it?

  6. Maria on January 29, 2017 at 8:20 am

    How’d I miss this one? I thought I had tried all your fabulous quiche recipes. Made this one this morning with feta (didn’t have goat) and it was delicious. Thanks for another great one! 

  7. Dayna on February 25, 2017 at 8:46 am

    Can you make this without the crust, how would it change the cooking?

  8. Holly on April 9, 2017 at 10:16 am

    I would love to adapt this for an appetizer and serve miniature quiche bites. If using a mini muffin tin, what would you suggest for a baking time? Thanks!

    • Sally on April 9, 2017 at 5:52 pm

      I’d say 10-12 minutes.

  9. Supriya Solanki on April 10, 2017 at 4:11 pm

    Hi Sally,
    I want to use a frozen pie crust for the quiche. Do I bake the pie crust first before adding the quiche filling?

    • Sally on April 11, 2017 at 9:49 am

      Yep, pre-bake it in step 4 just as you would with a homemade crust. Make sure it is thawed, of course.

  10. Tiffeny on April 19, 2017 at 1:20 pm

    I made this without the crust because I’m cutting carbs. I also substituted grape tomatoes and mozarella because I had it on hand and didn’t want it to go to waste. I’m not a fan of eggs or if quiche, but this was delicious! Thanks for the recipe. I’ll definitely be making this again.

    • Tammy on July 17, 2017 at 6:48 pm

      Did you bake for the same amount of time with no crust? Any other adjustments?

      • Tiffeny on May 13, 2018 at 11:59 am

        Sorry, I just saw your question. I doubled the recipe so I’d have extra for breakfast during the week. I baked it for 45 minutes at 350 degrees.

  11. Alice on June 21, 2017 at 6:01 pm

    Just made this. it’s the best tasting, soft moist, quiche ever. I made it crustless, like all my quiche, just spray well, it was delicious and easy. Thank you, Alice

  12. Dana on June 24, 2017 at 1:47 pm

    I just made this for a brunch I was hosting so that my vegetarian friends could also enjoy something yummy and if got rave reviews!  I only had the dried sun-dried tomatoes but it didn’t seem to matter.

  13. Aneesha Rai on September 11, 2017 at 5:33 am

    What do you think of using eggplant and caramelised onions instead of spinach? Will it work as a combination?

    • Sally on September 11, 2017 at 7:46 am

      Sounds good to me!

  14. Emily on October 12, 2017 at 3:32 pm

    Can you make it the night before and keep in the fridge and bake the next morning?

    • Sally on October 13, 2017 at 8:55 am

      Definitely! Cover it tightly in the refrigerator overnight.

  15. Tasha on December 13, 2017 at 12:25 am

    If I want to make this using a 13x 9 pan how much would I increase the ingredients in the recipe? Have you made a larger one before?

    • Sally on December 14, 2017 at 4:32 pm

      I have only made this in a 9 inch round pan. Maybe try doubling the recipe and if it is too much you can make a few mini quiches!

  16. Denise on December 24, 2017 at 4:05 pm

    I was wondering if the sundries tomatoes should be rinsed or just drained?

    • Sally on December 27, 2017 at 7:00 am

      I don’t typically rinse them, but you can if you’d like.



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