One taste of this sun-dried tomato quiche and you'll wonder why you haven't been putting Duke's mayonnaise in pie crust all along. It creates an ideal flaky crust.
In addition to mayonnaise, the filling has one of my favorite ingredients: sun dried tomatoes. I like to use some of the flavorful oil from the jar for sautéing the spinach, but you can use olive oil instead.
What I love about this vegetarian sun dried tomato and spinach quiche, and quiche recipes in general, is that they are great for breakfast, brunch, lunch, or dinner. For busy weeknights, I'll make this recipe ahead of time and then serve it with a side salad.
This recipe is from my cookbook, The Duke's Mayonnaise Cookbook. If you're looking for more breakfast recipes from the book, I know you'll love my Blueberry Lemon Streusel Muffins recipe and Bananas Foster Bread recipe.
Or, if you're looking for other quiche recipes, be sure to check out my leftover ham and asparagus quiche. It's such a great way to use up leftover holiday ham. I also love this Bisquick Zucchini Quiche. It's especially great at the tail-end of summer when I have so much zucchini I don't know what to do with it!
Finally, sun-dried tomatoes are the star of this dish, and if you're anything like me it's a favorite ingredient. Want to learn other ways to use sun-dried tomatoes? My Tuscan chicken pasta is a crowd-pleaser and so is this sun dried tomato dressing and creamy sundried tomato pesto chicken.
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe.
- All-purpose flour
- Whole milk
- Duke's mayonnaise
- Goat cheese
- Fresh spinach
- Kosher salt and freshly ground black pepper
- Cold water
- Fresh basil
- Garlic
- Large eggs
- Sun-dried tomatoes in oil
- Asiago cheese
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
First, make and bake the flaky pie crust.
Next, sauté the spinach and garlic.
Then, make the egg mixture filling and pour into the baked pie crust.
Finally, dot the filling with the goat cheese and bake.
Hint: The flaky pie dough is super easy to work with. You can also press the dough into the pie plate if you prefer.
Substitutions
Check out these simple swaps to accommodate different diets or what you have on hand.
- Gluten-Free - Make this a crustless quiche, aka a frittata. Simply pour the filling into a skillet or ovenproof dish (omitting the crust) and bake until done.
- Greens - Use Swiss chard, kale, or your other favorite greens instead of the spinach.
- Cheese - Feel free to omit the goat cheese or swap out another kind. Feta cheese, Cheddar cheese, mozzarella cheese, or diced brie are great alternatives.
- Refrigerated pie crust - To speed things up, omit the homemade quiche crust and use store-bought refrigerated crust instead.
Variations
Try these ways to change up this sun dried tomato quiche:
- Spicy - Add a little hint of heat by stirring in a little crushed red pepper flakes when you cook the spinach and garlic.
- Deluxe - Make this ultra Mediterranean by adding chopped kalamata olives, red onions, and artichoke hearts.
- Roasted Red Peppers - If you're not feeling the sun-dried tomatoes, feel free to substitute roasted red peppers instead.
- Meat - I love that this is a vegetarian quiche, but feel free to add in diced ham or cooked turkey sausage.
Equipment
Here's what you'll need to make this recipe:
- 9-inch pie plate
- food processor
- dry measuring cups
- liquid measuring cup
- measuring spoons
- mixing bowl set
- pie weights
- Rolling Pin
- cheese grater
- large nonstick skillet
- whisk
- wire cooling rack
Storage
Store any leftover quiche covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing leftovers.
Tasty tip
In addition to being super easy, making the pie crust in a food processor helps prevent over-mixing. I also find that blind baking the crust prevents it from becoming soggy when you add the filling. Don't be tempted to skip this step!
Frequently asked questions
Nope! For this recipe, I call for oil-packed sun-dried tomatoes. As a bonus, I use the oil from the jar to wilt the spinach and add an additional punch of tomato-y flavor.
I find that sun-dried tomatoes are much sweeter than fresh tomatoes because their flavor is concentrated.
Yes, you'll want to drain the oil from the tomatoes before using so that the mixture isn't too greasy. But don't toss that oil away! If you don't use the whole jar of tomatoes you'll want to keep them covered with oil. Pro tip: The oil is also great for using in vinaigrettes and sauces.
If you don't use up all the sun-dried tomatoes from the jar, leftovers should be refrigerated.
If completely covered in oil, they'll last in the fridge for about to 5 to 6 months.
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🍽Get the recipe
Sun Dried Tomato Quiche
Equipment
- 9-inch pie plate
- food processor
- dry measuring cups
- liquid measuring cup
- measuring spoons
- mixing bowl set
- pie weights
- Rolling Pin
- cheese grater
- large nonstick skillet
- whisk
- wire cooling rack
Ingredients
For the flaky pie dough:
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ cup Duke's mayonnaise
- ¼ cup cold water
For the sun dried tomato quiche:
- 1 tablespoon oil from the sun dried tomato jar (or use olive oil)
- 1 clove garlic, minced
- 1 (5-ounce) package fresh baby spinach
- ½ cup julienned oil-packed sun dried tomatoes
- 4 large eggs
- ½ cup Duke's mayonnaise
- ½ cup whole milk
- ½ cup freshly grated Asiago or Parmesan cheese
- ¼ cup chopped fresh basil, plus more for garnish (optional)
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 (4-ounce) log goat cheese, crumbled
Instructions
- Make the flaky pie dough: Pulse the flour, salt, and mayonnaise in a food processor until crumbly. Gradually add the cold water through the food chute and pulse just until the dough comes together. Shape into a disk and let rest at room temperature for 30 minutes. (Or, refrigerate until ready to use and let stand at room temperature for 1 hour or until pliable.)
- Preheat the oven to 400°F. Roll out the pie dough to a ¼-inch thickness. Fit into a 9-inch pie plate or tin; fold the edges until and crimp. Fill the pie shell with parchment paper and pie weights or dried beans. Bake at 400°F for 12 minutes, or until the crust is baked through. Remove the pie crust from the oven and let cool. Reduce the oven temperature to 350°F.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and spinach and cook for 2 to 3 minutes, until the spinach wilts.
- Spread the spinach mixture and tomatoes evenly in the pre-baked pie crust. Whisk together the eggs, mayonnaise, milk, Asiago cheese, basil, salt, and pepper in a medium or large mixing bowl. Pour over the spinach mixture.
- Dot the filling with the goat cheese. Bake the quiche at 350°F for 40 minutes, or until the quiche is set. Let cool on a wire rack before cutting into wedges. Garnish with basil leaves, if desired.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these things in mind for this recipe regarding food safety.
- Don't leave the quiche sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended. Ovens vary, so keep an eye on the quiche as it cooks.
- Refrigerate any leftovers for up to 3 days.
- Always have good ventilation when using a gas stove.
Anjali says
This was the perfect Sunday brunch recipe for my family today! The quiche cooked perfectly, had great texture and flavor, and was super filling too. We loved it!
AshleyFreeman says
Fantastic!
Lauren says
This quiche has all of my favorite flavors in one delicious recipe. I'm going to be making this one over and over again - so good!
AshleyFreeman says
Yay! Me too! Can't been sun-dried tomatoes.
Janie says
A great brunch recipe to make for Sundays. Love the pie crust and the sun dried tomatoes with spinach used. A good way to have a healthy breakfast.
AshleyFreeman says
For sure! It's the perfect brunch recipe.
Carmy says
This was perfect for weekend brunch! Everyone loved it!
AshleyFreeman says
Awesome! I'm so happy it was a hit!
Donalyn says
There are few things that I enjoy more than a good quiche and this one is truly delicious! The flavors are bright and the texture is everything you could want in a well made quiche. I will definitely be making this one again!
AshleyFreeman says
I love quiche too! The perfect dish for breakfast, lunch, or dinner!