Goat Cheese Spinach & Sun-Dried Tomato Quiche

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!

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

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.

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, 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.

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.

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.

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

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, 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!

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, bacon, sausage, ham, blueberry muffins, CHAMPAGNE, the sky’s the limit.

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Goat Cheese Spinach & Sun-Dried Tomato Quiche

Goat Cheese Spinach & Sun-Dried Tomato Quiche

  • Author: Sally
  • 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


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* (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
  • salt & pepper, to taste


  1. 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 tip– as the crust blind bakes, you can get started on the filling which begins with step 7.
  2. Partially blind bake the pie crust: 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. 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 you’re freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.)
  3. While the crust is chilling, preheat oven to 400°F (204°C).
  4. 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.) 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.
  5. 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.)
  6. Reduce oven temperature to 350°F (177°C).
  7. Heat olive oil and garlic in a skillet over medium heat. Add the spinach. Cook and stir until wilted. Set aside.
  8. Whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, goat cheese, and spinach. Sprinkle with salt and pepper, then pour into warm pre-baked crust. If desired, sprinkle the top lightly with more salt and pepper.
  9. 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 serving– it’s fantastic at room temperature!
  10. This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.


  1. Make Ahead 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 350°F (177°C) for 20-25 minutes.
  2. 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.
  3. 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.
  4. 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.

Keywords: goat cheese sun-dried tomato quiche, goat cheese spinach quiche

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

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


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

    1. Absolutely!

  2. Aspen Krajewski says:

    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 

    1. My family and I loved the quiche! Thanks for sharing. I didn’t have sundried tomatoes so used cherry tomatoes instead and it came out perfect!

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

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

      1. Thanks! 🙂

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

  8. 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!

    1. I’d say 10-12 minutes.

  9. Supriya Solanki says:

    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?

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

  10. 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.

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

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

    1. Sounds good to me!

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

    1. Definitely! Cover it tightly in the refrigerator overnight.

  15. 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?

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

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

  17. I’ve made this quiche twice (with a total of five quiches) now with amazing results. The first time, I made one for myself and it kept for several days and was delicious reheated. The second time, I made two for a brunch party three days in advance and warmed them up according to the instructions, and they were still excellent (though the crust had softened a bit–I don’t think anyone noticed because they were gorgeous). I used Trader Joe’s sun dried tomatoes in oil, and to answer the question about rinsing them–I wouldn’t, because then you rinse off a bunch of the herbs that are on there.

    For the same party, I used the general recipe as a base to try out a different flavor (black forest ham, leek, and gruyere) and it was equally delicious. I just swapped out the veggies and checked out Carla Hall from the Chew’s recipe to adapt–I used 4 ounces of black forest ham, one leek, and a cup of gruyere–and it was delicious! So in case anyone wants to branch out and try other flavors, it works! It’s also really easy to make several of them at once.

    1. I’m so glad you have had so much success with this recipe! The ham and gruyere flavors together sound delicious!

  18. Jan Lariviere says:

    This is a really delicious quiche as well as being really attractive. The balance between the custard, spinach, goat cheese and sundried tomatoes is perfect. I suggest using the fresh spinach if you can, as the garlic it is sautéed with adds a lot of flavour. Definitely a keeper.

  19. Would using coconut milk work do you think? I’m trying to find a higher fat alternative for the dairy.

    1. I can’t see why not!

  20. I do not sauté the spinach before adding to quiche….still is perfectly done after baking. Also usually use 6 or 7 eggs to 1 cup milk. I’ve been on a “quiche kick” for the past month or two and am anxious to try your recipe. Sounds DELICIOUS!

    1. I love how many different flavors there are to experiment with in quiches!

  21. I’ve seen other recipes say you shouldn’t thaw quiche before reheating. Why does this work to thaw before reheating?

    1. Hi Jenny! I haven’t heard of that rule, so I’m unsure.

      1. ok, thanks! one site said if you thaw the quiche first it would make it soggy I think…. your recipes are always a hit so I trust your instructions but I was just curious 🙂

  22. This recipe calls for a 9 inch pie pan. Which works better a 9 inch regular pie pan or a 9 inch deep dish pie pan? Thank you!

    1. I prefer a deep dish pan for quiche recipes.

  23. If I am interested in not using a pie crust, do I need to make any changes to the recipe amounts and the cooking time?

    1. Hi Anne Marie! No changes necessary. Obviously skip pre-baking the pie crust. The crustless quiche should take about the same time as directed.

  24. Made this recipe for Easter brunch and it was a hit! I even converted my cousin into a sundried tomato fan 🙂 definitely a success! Thank you!

    1. Now that is a successful quiche!! 🙂

  25. Made this for dinner and ate the other half for breakfast two mornings in a row!! Sooo good!

    Wondering if you have any idea of the nutritional information for this dish?
    I know its a good amount, not to worry, I’m actually trying to gain weight. I actually even added 4 links of breakfast sausage to mine!!

    Thanks so much, will definitely make this again. The possibilities are endless

    1. I’m so happy you enjoyed it! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  26. How would you adapt this recipe to make quiches in mini muffins tins and, if you have tried doing this, about how many mini muffins does this recipe make? Also do you know any good substitutes for the goat cheese in this recipe?

    1. Hi Naaila, are you talking mini muffin size baked in a 24-count pan or the standard size baked in a 12-count muffin pan? The bake time will be much lower for both. You can use the homemade pie crust– it’s sort of like what I did with these mini pecan pies. If using a 24-count mini muffin pan, the crusts need to be cut smaller. You can use any other cheese. I’m unsure exactly how many minis this would make, easily 3-4 dozen.

      1. I am asking about a mini muffin pan with 24 cavities not a pan for regular-sized muffins, which probably has fewer cavities. Thank you.

  27. Love this recipe, it’s delicious!!! If I want to replace the sun-dried tomatoes with something else, do you have any suggestions? I think mushrooms would be good, but I’m not sure how many to use.

    1. So glad you love this recipe, Bree! I think mushrooms would be delicious! I’d replace the sun-dried tomatoes with 1/2 cup of mushrooms. Let me know how it is!

      1. Thank you for the suggestion! I ended up using 1/2 cup of baby bella mushrooms and that was definitely tasty, though next time I’ll probably use 2/3 cup 🙂

  28. Just made this recipe for baby shower today nothing was left. I just pointed them to your website and these are can’t miss recipes.

    1. If I don’t have a pie crust cover, Will the edges burn?

  29. Hi, Sally! Would love to try this recipe for Easter this year l but unfortunately I was unable to get sundried tomatoes. What would you recommend as a substitute?

    1. Hi Jen, Honestly you can use whatever veggie you like here! How about roasted red pepper or even fresh tomatoes?

      1. I’ll try fresh tomatoes. Thanks, Sally! I absolutely love your recipes!

  30. Thank you for this delicious recipe! I made it tonight with just a few moderations and it turned out great. I added cooked mushrooms and green onions to the spinach mixture, and I sprinkled some Parmesan cheese in as well. Also, to save time, I used a frozen pie crust (good quality) and it was still very yummy. We all loved it!

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