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.
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 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.
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.
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!
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 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
- Prepare the pie crust the night before to save yourself some time.
- Preheat oven to 350°F (177°C).
- Heat olive oil and garlic in a skillet over medium heat. Add the spinach. Cook and stir until wilted. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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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.