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Spinach, Sun-dried Tomato and Pesto Quiche

Spinach, Sun-dried Tomato and Pesto Quiche is a delicious combination of sweet and tart sun-dried tomatoes and the fresh flavours of basil pesto and spinach. I love this quiche recipe and I’m so excited to share it with you. This is one of my favourite flavour combinations!

Quiche is a classic brunch recipe but I often serve it for dinner as well. Quiche is so versatile making it a great recipe for your repertoire. Enjoy!

Frequently Asked Questions About Quiche

Can quiche be frozen?

Yes!  Quiche is a great meal to make ahead of time. Cook the quiche fully and allow it to cool completely. Wrap the quiche really well in plastic wrap to avoid freezer burn. To reheat the quiche from frozen, set the quiche out to thaw for an hour or two. Preheat the oven to 350 degrees F and tent the quiche with aluminum foil.  Heat until the middle is warmed through, approximately 45 minutes.

Can quiche be reheated?

Yes, to reheat quiche from the fridge, preheat the oven to 300 degrees and tent with aluminum foil. Heat until the middle is warmed through, approximately 20-25 minutes.

Can quiche be eaten cold?

Definitely! Many people serve cold quiche as a side for brunch. It’s just as delicious that way.

How to Make Spinach, Sun-dried Tomato and Pesto Quiche

  • Make your favourite pie crust recipe. (I used Ina Garten’s recipe.)  Roll out the pastry and line your pie plate with pastry. Crimp the edges. This recipe makes enough filling to fill one 9 or 10 inch pie plate. Place the pie plate on a small tray to catch any overflow as you transfer the quiche into the oven.
  • Prepare add-ins. Finely chop the onion and measure out the spinach. Add 1 tbsp butter or olive oil to a frying pan and cook until the onion is translucent and the spinach has softened. Set aside while you prepare the quiche filling.
  • Meanwhile, in a small bowl, whisk together ¼ cup of heavy cream with 2 tbsp of flour until totally smooth and no lumps of flour remain.
  • In a 4 cup pyrex measuring cup or in a medium sized mixing bowl beat 4 eggs. To the beaten eggs, add whole milk, the flour and cream slurry you just made, shredded mozzarella cheese, salt , pepper, pesto and sun-dried tomatoes. Stir together well. Mix in the cooked spinach and onion.
  • Pour the quiche mixture into your prepared pie plate slowly, being careful not to overfill the dish. (Sometimes there is extra filling if you added extra cheese or extra spinach.)
  • Slice 1 tomato and arrange the slices over the top of the quiche.
  • Bake at 375 degree Fahrenheit for 50-60 minutes or until the quiche is clearly set in the middle and a knife inserted near the centre comes out clean. Let stand at least 10 minutes before cutting. Serve hot or cold.

Tips for Making Quiche

More Recipes to Enjoy Around the Table

The custard filling has a seriously comforting flavour. The addition of goat cheese and broccoli makes this quiche really special.

The combination of apple cider and butternut squash with the addition of warming spices makes this soup the definition of fall flavours.

Cauliflower Mushroom soup is a perfect soup for fall on a cold day when you want a bowl of pure comfort with flavours of sage, thyme and mushrooms.

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Spinach, Sun-dried Tomato and Pesto Quiche Recipe

Spinach, Sun-dried Tomato and Pesto Quiche

Spinach, Sundried Tomato and Pesto Quiche is deliciously herby with a fresh flavour from the basil pesto and a sweet/tart flavour from the sundried tomatoes.
5 from 4 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Breakfast, Main Course
Cuisine French
Servings 8 slices
Calories 141 kcal

Ingredients
  

  • 1 9-10 inch pie crust

For The Quiche Filling

  • 1 tbsp butter
  • 1 small onion finely chopped
  • 2 cups spinach
  • 4 large eggs beaten
  • 3/4 cup whole milk
  • 1/4 cup heavy cream or whole milk
  • 2 tbsp all-purpose flour
  • 1 cup mozzarella cheese shredded
  • 1/2 tsp unrefined sea salt
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp basil pesto
  • 3 1/2 tbsp oil packed sun-dried tomato snipped into small pieces

To Top The Quiche

  • 1 small tomato sliced

Instructions
 

  • Make your favourite pie crust recipe. (I used Ina Garten's recipe.)  Roll out the pastry and line your pie plate with pastry. Crimp the edges. This recipe makes enough filling to fill one 9 or 10 inch pie plate. Place the pie plate on a small cookie sheet to catch any overflow as you transfer the quiche into the oven.
  • Prepare add-ins: Finely chop the onion and measure out the spinach. Add 1 tbsp butter or olive oil to a frying pan and cook until the onion is translucent and the spinach has softened. Set aside while you prepare the quiche filling.
  • Meanwhile, in a small bowl, whisk together ¼ cup of heavy cream with 2 tbsp of flour until totally smooth and no lumps of flour remain.
  • In a 4 cup pyrex measuring cup or in a medium sized mixing bowl, beat 4 eggs. To the beaten eggs. add whole milk, flour, the cream slurry you just made, shredded mozzarella cheese, salt , pepper, pesto, and sun-dried tomatoes. Stir together well. Mix in the cooked spinach and onion.
  • Pour the quiche mixture into your prepared pie plate slowly, being careful not to overfill the dish. (Sometimes there is extra filling if you added extra cheese or spinach.)
  • Slice 1 tomato and arrange the slices over the top of the quiche.
  • Bake at 375 degrees Fahrenheit for 50-60 minutes or until the quiche is clearly set in the middle and a knife inserted near the centre comes out clean. Let stand at least 10 minutes before cutting. Serve hot or cold.
Keyword dinner recipes, pesto, quiche, Spinach, sun-dried tomato

‘Til next time,

Christy

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Sundried Tomato and Pesto Quiche {Easy Vegetarian Recipe}
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51star1star1star1star1star Based on 2 Review(s)

Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

3 Comments

  • meg

    5 stars
    Tomatoes on my quiche always too!!! Pesto is an amazing flavour! Can’t wait to try this and your upcoming Spelt crust!

  • Rita

    5 stars

    5 stars
    The pesto is an ingenious flavor addition – a new taste experience for us. Topping with sliced tomatoes was pretty! I had Jarlsberg cheese on hand rather than mozzarella – tasted great! I might experiment with other cheese as well.

  • Lee

    5 stars
    I made this vegan by using Just Egg, Miyoko’s mozzarella, and creamy oat milk and it came out absolutely delicious. Thank you for the recipe!

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