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!
I always add sliced tomatoes to the top of quiches to add the perfect acidic balance to the rich custard. As the tomatoes cook and meld with the custard filling, they provide a tart, acidic note to every bite, balancing out the richness of the quiche. It’s a must in my opinion! Including spinach in this recipe increases the nutritional value of every slice! You may also enjoy my Broccoli Goat Cheese Quiche or Cottage Cheese Quiche.
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 tablespoon 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 tablespoon 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
- I recommend placing the pie plate on a cookie sheet to protect your oven from potential spills.
- Take care to not overfill the pie plate with the filling. There may be extra filling if you added extra cheese or extra spinach. Or your pie plate may have a different depth than mine.
- You can use either homemade or store bought pesto, whichever is most convenient.
- Use your favourite pie crust recipe. Or try my spelt flour pie crust recipe for a healthier version. I have also purchased readymade pie crusts lately and they have been a real time saver.
More Recipes to Enjoy Around the Table
Broccoli and Goat Cheese Quiche
The custard filling has a seriously comforting flavour. The addition of goat cheese and broccoli makes this quiche really special.
Apple Cider Butternut Squash Soup
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.
Spinach, Sun-dried Tomato and Pesto Quiche Recipe
Spinach, Sun-dried Tomato and Pesto Quiche
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
- ¾ cup whole milk
- ¼ cup heavy cream or whole milk
- 2 tbsp all-purpose flour
- 1 cup mozzarella cheese shredded
- ½ tsp unrefined sea salt
- ¼ tsp freshly ground black pepper
- 3 tbsp basil pesto
- 3 ½ 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 tablespoon 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 tablespoon 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.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Hannah says
So yummy!!! Great recipe
Lee says
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!
Rita says
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.
meg says
Tomatoes on my quiche always too!!! Pesto is an amazing flavour! Can't wait to try this and your upcoming Spelt crust!