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! ★★★★★“
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. ★★★★★“
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. ★★★★★“
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.
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 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!
Serve the quiche with anything! Fruit salad, regular salad, easy cinnamon rolls, sautéed 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 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
- 1/4 teaspoon each salt and 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 tip—as the crust blind bakes, you can get started on the filling which begins with step 7.
- 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.)
- While the crust is chilling, preheat oven to 400°F (204°C).
- 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.
- 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 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.
- 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 serving—it’s fantastic at room temperature!
- This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
Notes
- 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.
- Special Tools (affiliate links): 9-inch Pie Dish | Rolling Pin | Pie Weights | Pie Crust Shield | Glass Mixing Bowl | 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
Hi Sally, I don’t quite understand this part of the recipe — it’s in Step 5: “You can partially pre-bake the crust up to 3 days ahead of time.” Does this “partially” mean I should bake the crust only for the first 15-16 minutes and save the second bake (7-8 minutes) until just before pouring in the filling? Or should I do both of those bakes in advance and consider them “partial,” with the remainder of the baking coming with the filling in the crust?
Hi Alice! You can complete the first 5 steps ahead of time.
Thanks, Sally. My quiche is just about to come out of the oven. It looks fabulous!
I miss quiche so much now that I cannot tolerate cow dairy. I can eat goat cheese (different protein), so I wonder if this recipe would work with unsweetened soy milk in the place of whole cow’s milk. Do you have any guidance for me? Many thanks!
Hi Jules, you can certainly use the unsweetened soy milk, but note that it will make the quiche a bit more liquidy. You can try to extend the bake time to make up for it. Let us know how it goes!
At one time, quiche was wildly popular, but these days it doesn’t arouse the same enthusiasm, perhaps because so many store-bought and even restaurant-bought quiches have disappointed — dry crust, dry eggs, bland flavors. I made this quiche for a recent gathering of friends. The quiche sat on people’s plates until most everything else was gone, as though they were saving the worst for last. But as they started to eat, the gushes came at once. “Wow, this is WONDERFUL!” “Soooo good!” “I want a second piece!” In minutes, the pie was gone. Thank you for an AMAZING recipe. My crust was light and flaky, the egg filling light and moist but not wet, and flavors wonderful!
So happy to hear that this quiche was a hit for you, Debbie!
This was so easy!!! You taught me the pie crust last year, and I LOVE IT! I made 3 of these, one followed to the T, two others used roasted red peppers instead of the tomatoes…. and my son inlaw actually texted me to say Thank you and said it was “AMAZING”. So this is a 5 star rating based on my families reviews.
Hi! Can I replace the sun-dried tomatoes with lightly sautéed red peppers? Any other suggestions? Thank you!
Hi Linda, that sub sounds delicious! Let us know if you give it a try.
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. The person who said it was bland definitely did something wrong.
I use this recipe all the time and I absolutely love it. I add 1/2 cup of sliced kalamata olives.
This was very bland. I wish I could have tested ed it before bringing to an event.
If I use frozen spinach, do I still cook it in the olive oil and garlic or just add it as is?
Hi Carrol, see recipe Notes for directions on using frozen spinach. After thawing and draining, you can cook it quickly with the olive oil and garlic. It won’t take as long, since the spinach is already wilted, but that will still help to give the spinach a garlicky flavor.
Can I prep for morning bake? Can I mix everything and put in the pie shell to stick in the oven first thing in the morning?
Hi Janie, you can par-bake the crust up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill. Follow the instructions until the end of step 5, then continue the morning of with the filling. You can also make the entire quiche the day before. After it bakes, cool it completely, cover, and refrigerate for up to 4 days. You can reheat it in the oven to your liking or just set it on the counter to bring back to room temperature before serving.
This quiche is so wonderful! I made it with the crust – crust is amazing, by the way; but I’ve made it crustless to cut down on carbs, and it is still just as good! Recommend everyone try this!
Is this for a deep dish or regular pie crust?
Hi Carol, we make this in a 9-inch pie dish that’s almost 2-inches deep.
Do I have make my pie crust? I have a very busy schedule, can I use frozen store bought pie crust?
Pre-made crust will work great!
can you tell me if I can use a premade pie crust? if so how would recipe change
Hi Lisa, you can use a premade pie crust. All directions, including partially prebaking the pie crust, remain the same. Enjoy!
I.love quiche so much!! Although I hate feta or goat cheese. Do you have any suggestions for a substitution?
Hi Linda, you can use shredded cheddar or swiss cheese instead, if you prefer. Enjoy!
I have a question about your Goat cheese, spinach and Sun-dried tomato quiche. I would like to make these in a mini muffin pan to have mini quiche. Any suggestions on doing this?
Hi Terri, you can absolutely make these as mini quiche. Follow our mini quiche recipe as a guide for baking directions and times. Hope you enjoy it!
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 goat cheese LOG over pre-crumbled. It makes a difference. Thank you for posting this recipe
Made this with only change being I carmalized some dice onions then added the garlic and spinach. Rave reviews when served at Sunday brunch. Definitely would make again, flavors of goat cheese and sundried tomatoes excellent.
Love this recipe? But I’m having trouble trying to print it. With all the adds it says 28 pages
Hi Douglas, are you using the print button in the gray recipe card? That will bring you to a printable version with just the ingredients, recipe instructions, and recipe notes.
Does this quiche do well prepped fully (filling baked and all) and placed in the fridge overnight? Or is it best to stick just to pre baking the crust? Thanks!
Hi Devon! It’s totally up to you. The quiche will always taste its absolute best just after baking, but you could refrigerate overnight and re-heat before serving (bake at 350°F for 20-25 minutes.). Definitely delicious as well!
Can you use a frozen ready-made pie crust?
Hi Scoot, that should be fine. If your premade crust is unbaked then the recipe should remain exactly the same. Enjoy!
Delicious. I was skeptical because if has so few ingredients and seems so simple. But I was really happy because it was incredible. Definite keeper.
This recipe was aptly named. Perfect crust, delicious filling. No need to keep searching for quiche recipes. Thank you Sally
Can a milk alternative like coconut milk be used?
Hi Mary, coconut milk is a great dairy free option here. Enjoy!
Amazing recipe! There are so many recipes out there for quiche and I’m glad I came across this one! The instructions for pre-baking the crust are especially well written and organized. I use this pre-baking method for any type of quiche I make but the goat cheese, sun-dried tomato, and spinach combo is delicious! A must try for any quiche lover! 10/10 highly recommend!
Best quiche I’ve ever had! Delicious!
Made this for Christmas Eve and everyone loved it. The only change I made was I used tomato basil feta, instead of goat cheese. I definitely will try it again and use goat cheese.
Absolutely delicious! I had already made your classic quiche but this one left an unforgettable aroma. The Goat cheese, sun dried tomatoes and herbs go so well together. Loved it so much I made two, good thing the pie crust recipe makes 2 (:
What herbs did you add?
I made this for our dinner today,it’s absolutely delicious! Will be making it again soon.
Just baked this without the crust (didn’t have one readily available and wouldn’t dare attempting to make one this morning). It only took about 45 minutes to get golden brown and a little crispy on the edges. I used feta cheese because I didn’t have goat cheese on hand. My entire house smells amazing, and this quiche is absolutely delicious. THANK YOU!
How many calories per slice and how many slices per quiche?
Hi Nan, the number of slices will depend on how small/large you’d like to cut the pieces. It yields one, nine inch quiche. We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076