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

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 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

Instructions

  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.

Notes

  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

101 Comments

  1. Andrea @ Cooking with a Wallflower says:

    I love quiche. They’re so easy to put together and they taste amazing. Plus, they can keep for awhile so you’ll always have dinner ready in the freezer for those lazy nights. I love sun-dried tomatoes in quiche, it adds so much flavor. But I’m a little hesitant to use goat cheese or feta since they taste pretty strong. Is the flavor just as strong after they’re baked? I can’t wait to give this version of quiche a try!

    1. Feta is much stronger than goat cheese, especially in dishes like this. The flavor isn’t so strong, but that unbelievable creamy texture is. It’s incredible. I think you’ll really like it!

  2. Cheese and Chinese says:

    Yesss I’ve been craving a quiche for days, this looks amazing! 

  3. Heather (Delicious Not Gorgeous) says:

    this flavor combo sounds amazing! and i love that you used nuggets of goat cheese- then you get to bite into a whole cheesy pocket instead of just a couple shreds!

  4. Sally, this looks awesome! Quiches always make me think of my dad because he’s always made them but this one sounds like the perfect upgrade from his basic ham and cheese. I adore sundried tomatoes and I’m simply dying to try this!

  5. Ashley @ Fit Mitten Kitchen says:

    I am ALL over this quiche combo! Goat cheese and sun dried tomato is definitely one of my favorites! I actually had an omelet like this (but with feta) at Mother’s Bistro in Portland and it was to die for. I can only imagine the addition of that crust.
    And when I saw this on snap, I totally eyeballed that pie dish (heart eye emoji)

  6. Goat cheese with sun-dried  tomatoes is the best. I love having that combo on my pizza, too. So I know it’s the best with crust. This would also be great on Pi Day Monday!

    1. Dang! Should’ve shared this on Monday!

  7. Marina @ A Dancer's Live-It says:

    I had a sundried tomato pesto dip at a restaurant last weekend and it made me realize how much I LOVE sundried tomatoes. Thank goodness for this quiche!!! 

  8. demeter | beaming baker says:

    Ahh, Sally… wouldn’t that be a truly balanced diet? Lemon coconut cake, chocolate sugar cookies, thin mints and quiche. Sounds like my perfect birthday meal! 🙂 I mean, it has fruit in it, right?? 😉 Love that you whipped up a recipe that can be made ahead–AND has your amazing homemade buttery crust in it. Just typing about it is making me drool… Btw, the pie dish + the hot pink skillet = kitchen addict heaven. Add in TWO glasses of champagne (just for me, of course) and a big slice of this rich, custard-y quiche… and all of my dreams have come true. Thanks for another amazing recipe!

    Have a great weekend, Sally! 🙂

    1. Now what a meal that’d be!

  9. Leah @ Grain Changer says:

    This looks like the PERFECT use for the homemade gluten-free pie crust dough I have hanging out in my freezer! Sun-dried tomatoes, GOAT CHEESE, spinach and eggs (finally able to eat them again! yaaaaay!) sound like the ultimate way to kick off our weekend. Love this, Sally! 

    1. You’re going to love it Leah! Have a great weekend xo

  10. How do you think this would be if I used a crescent roll crust instead? I like to do that in chicken pot pies to make it a little healthier and was wondering if it would work well in this too? I have actually have never had a quiche before, so I have got to try this!

    1. That sounds interesting! It should work, I can’t see why not!

  11. I love your spinach version of this quiche, so I’ll have to give this a try (especially with my love of goat cheese!) I love quiche, it’s an excuse to eat pie all day, for breakfast, lunch and dinner and then a fruity pie for dessert 🙂 

  12. Shelby @ Go Eat and Repeat says:

    This quiche looks amazing, Sally! I also love that pie dish! I’m starting to get ideas for my own registry, and something similar might be making the list!

    1. It’s absolutely beautiful and I love having it on display sometimes too– or even serving appetizers in it. I love it!

  13. This looks like a wonderful version of quiche! I’m going to make it this weekend to have all week long for breakfast at work. Yummy! The only thing is that as much as I love crust, I’ve been on a low carb/low sugar eating plan this month (already down 5 lbs & 4 inches since March 1!!!) It is working so well that I don’t want to blow it, so since I adore your crustless veggie quiche, I will make this one crustless as well and I know it will be fabulous. Thanks for a nice, healthy, savory recipe amidst all the other wonderful baked goodies you’ve posted that I’m drooling over (but saving to try later of course!).

  14. Cathleen @ A Taste Of Madness says:

    I love quiche with homemade dough!! This looks delicious! Also, the pie dish is gorgeous! 🙂

  15. The sundried tomatoes in this are the perfect addition! Love it!

  16. Rocky Mountain Woman says:

    Looks perfect!  I love the idea of sun dried tomatoes, especially this time of year when I’m craving summer!!!

  17. Ashlyn | Dollop Of Yum says:

    I have been craving quiche lately so this recipe looks fantastic!  Haven’t seen goat cheese in a quiche before but I’m totally digging it! 🙂

  18. Emma {Emma's Little Kitchen} says:

    Yummers! Goat Cheese and Sundried Tomato are the perfect pair. Quiche is the bestest, I’ll have to try out your lovely looking crust!

  19. This is what’s going to be calling my name tomorrow morning. I have a love affair with goat cheese!

  20. I have made and loved all your quiche recipes! Funny because I just recently had an omelet made with goat cheese and spinach. I absolutely loved it. Can’t wait to try this. Thanks

  21. Yum! I might have to make this for pi day tonight (a quiche is kind of a pie, right?)

  22. Ooo I can’t wait to try this! I make your cheesy spinach quiche frequently. It’s a family favorite.

  23. Science Chef says:

    I saved the recipe and made it last week. The combination of spinach with sun dried tomatoes is great, never had it before and definitely one we’ll try again!

  24. Hi Sally, i would like to make this into mini quiches, do you think it can work? Can i use your crust recipe and press it into muffin pans? what do you think the bake time on those would be? Let me know! Im going to a party and don’t think bringing a whole quiche would work, unless i cut it first. Do you think sliced quiche would be ok? 

    1. I think mini quiches would just be easier– and they’re easy to eat that way, too. 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.

      1. Thanks! I’m using a 12 count muffin pan. Ill check the pecan pies out – Thanks so much.

  25. I want to use frozen pie crusts. Do I pre-bake them 8 minutes before adding the filling or not?

    1. Yes, pre-bake.

  26. Laura Migliore says:

    This looks so amazing, and I love quiche. I wanted to know if you thought I could make it without crust ,in a square dish so that I could cut it into squares for a tea. So glad I found your site, and can’t wait to search through some more recipes.

    1. This would definitely work without the crust. Thanks Laura– let me know what else you try!

  27. Hi Sally,

    I made this over the weekend for Mother’s Day, along with your blueberry french toast casserole. Both were AMAZING and received rave reviews. Your pie crust recipe is hands-down the best one I’ve ever made, and the only one I will ever use. Best of luck with your new move! I saw that you are moving 2 hours away from Philly- where about are you heading? I just moved out of the city in the suburbs myself. I hope it goes smoothly!

    1. Glad you made both! What a perfect balance of savory and sweet for Mother’s Day! We’re moving further out into the suburbs so we are more in the middle of both families. 🙂

      1. Awesome! I hope you get the kitchen of your dreams 🙂

  28. Sally Grasso says:

    Make sure you save the oil from the sun-dried tomatoes! You can cook with it to add flavor and even put it on salads. yum yum yum.

  29. This recipe was really good. Except that mine didnt look like that. it was all green. maybe because i chopped the spinach?

  30. Looks amazeballs! Do you think i could add some fried sliced mushrooms to the filling? Also, i once had a quiche with a cheesy buttery crust – can i grate some cheddar cheese into the crust dough before blind baking? Thanks so much!

    1. Yes and yes! Both great ideas, especially the cheddar cheese crust. Let me know how that goes!

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