The Sun-dried Tomato and Spinach Quiche brings a slice of Tuscan sunshine to your table with its vibrant ingredients and robust flavors. This quiche combines the tangy taste of sun-dried tomatoes with the earthy tones of fresh spinach, all encased in a flaky, buttery crust. Each bite offers a creamy texture punctuated by the rich umami of Parmesan cheese, making it an irresistible option for any meal.Ideal for those who love a hearty, satisfying dish without the hassle, this quiche is perfect for brunch, lunch, or a light dinner. It’s also an excellent way to incorporate more vegetables into your diet in a delicious and appealing way. Whether you’re hosting a gathering or simply looking for a delightful meal to enjoy at home, this quiche promises to deliver both comfort and flavor in each slice.
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Ingredients:
1 premade pie crust (9-inch)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
4 large eggs
1 cup heavy cream
1/2 cup milk
1 cup grated Parmesan cheese
Salt and pepper to taste
Directions:
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
In a skillet, heat the olive oil over medium heat. Add onion and garlic and sauté until soft, about 3-4 minutes.
Add the sun-dried tomatoes and spinach and cook until the spinach is wilted, about 2-3 minutes. Remove from heat.
In a large bowl, whisk together eggs, heavy cream, milk, Parmesan cheese, salt, and pepper.
Stir in the spinach and sun-dried tomato mixture into the egg mixture. Pour this filling into the prepared pie crust.
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown.
Allow to cool for 10 minutes before slicing. Serve warm.
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Kcal: 290 kcal per slice
Servings: 8 slices
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