Looking for a healthy and tasty meal? This Sun Dried Tomato Spinach Quiche is just what you need! Packed with fresh flavors, it’s perfect for brunch or a light dinner. I’ll guide you through easy steps, ingredient swaps, and storage tips for this dish. Whether you’re a cooking pro or a newbie, you’re bound to impress with this delightful recipe. Let’s jump in and make this quiche shine!
Why I Love This Recipe
- Delicious Flavor Combination: The blend of sun-dried tomatoes and feta cheese creates a rich, savory flavor that is simply irresistible.
- Easy to Prepare: This quiche comes together quickly, making it perfect for a brunch gathering or a busy weeknight dinner.
- Versatile Ingredients: You can easily customize this recipe by adding your favorite vegetables or proteins for a personal touch.
- Great for Meal Prep: This quiche can be made ahead of time and stored in the fridge, making it a convenient option for busy days.
Ingredients
Full list of ingredients
To make Sun Dried Tomato Spinach Quiche, gather these items:
- 1 pre-made pie crust
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 3 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1 tablespoon olive oil
Ingredient substitutions
You can switch ingredients for different flavors or diets.
- Use a whole wheat crust for more fiber.
- Swap fresh spinach for kale or Swiss chard.
- Replace sun-dried tomatoes with roasted red peppers.
- Try cheddar or goat cheese instead of mozzarella or feta.
- Use almond milk or cashew cream for a lighter version.
- Substitute olive oil with avocado oil for a rich taste.
Nutritional information for each ingredient
Understanding the nutrition helps make informed choices:
- Pre-made pie crust: About 140 calories per slice.
- Fresh spinach: Only 7 calories per cup, rich in vitamins.
- Sun-dried tomatoes: Around 35 calories per 1/2 cup, good source of antioxidants.
- Mozzarella cheese: Roughly 85 calories per 1/4 cup, high in protein.
- Feta cheese: About 75 calories per 1/4 cup, adds tangy flavor.
- Large eggs: About 70 calories each, packed with protein.
- Heavy cream: Approximately 50 calories per tablespoon, creamy and rich.
- Salt, pepper, garlic powder, oregano: Minimal calories, great for flavor.
- Olive oil: Roughly 120 calories per tablespoon, healthy fats.
Feel free to mix and match these options to suit your taste and health needs!
Step-by-Step Instructions
Preparation steps
1. Preheat your oven to 375°F (190°C).
2. Take the pre-made pie crust and place it in a 9-inch pie dish. Prick the bottom with a fork.
3. Bake the crust for 10 minutes. It should be slightly golden. Remove it from the oven and let it cool slightly.
4. Heat the olive oil in a skillet over medium heat.
5. Add the chopped spinach to the skillet. Cook until it wilts, which takes about 2-3 minutes.
6. Remove the spinach from heat and let it cool a bit.
7. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, garlic powder, and dried oregano. Mix until it is well combined.
8. Layer the cooked spinach, sun-dried tomatoes, and both cheeses evenly over the pre-baked crust.
Baking instructions
1. Pour the egg and cream mixture over the layered ingredients in the pie shell. Make sure it covers everything evenly.
2. Bake in the preheated oven for 30-35 minutes. The quiche is done when it is set and lightly golden on top.
3. Remove the quiche from the oven and let it cool for about 10 minutes before slicing.
Recommended cooking tools and equipment
- 9-inch pie dish
- Skillet
- Mixing bowl
- Whisk
- Fork
- Oven mitts
Tips & Tricks
How to achieve a perfect crust
To get a great crust, start with a pre-made pie crust. This saves time and helps you focus on the filling. Make sure to prick the bottom with a fork. This lets steam escape while baking. Bake the crust at 375°F for 10 minutes. Look for a slight golden color. If you want a flakier crust, chill it first. Use cold water or ice when making it. This helps keep the fat solid.
Tips for a creamy filling
For a creamy filling, use heavy cream. This makes your quiche rich and smooth. Whisk the eggs and cream well together. Add salt, pepper, garlic powder, and oregano for flavor. Mix these well to spread the taste evenly. Layer the spinach, sun-dried tomatoes, and cheese before pouring the egg mixture. This helps each bite have balanced flavors. Bake until the filling is set. A slight jiggle in the center is okay; it will firm up as it cools.
Common mistakes to avoid
One common mistake is overbaking the quiche. Keep an eye on the time. If it looks too dark, it may be overdone. Another mistake is not letting it cool. Cooling for 10 minutes helps set the filling. Slicing too soon can make a mess of your quiche. Lastly, avoid skipping the pricking step on the crust. This can lead to a soggy bottom. Follow these tips to make your quiche a hit!
Pro Tips
- Crust Perfection: To ensure a flaky crust, chill the pie crust before baking and avoid overworking the dough.
- Spinach Squeeze: After cooking the spinach, squeeze out excess moisture to prevent a soggy quiche.
- Cheese Choice: Experiment with different cheeses like goat cheese or Gruyère for unique flavors.
- Serving Style: Quiche can be made ahead and served chilled or at room temperature, making it perfect for brunch.
Variations
Alternative ingredients for a unique flavor
You can switch up the sun-dried tomatoes for roasted red peppers. They add a sweet taste. Instead of mozzarella, try using goat cheese. It gives a tangy twist. You can also add mushrooms or artichokes for extra depth. Fresh herbs like basil or thyme can enhance the dish. Feel free to mix in some olives for a briny flavor.
Vegetarian and gluten-free options
To make this quiche vegetarian, simply keep the eggs and dairy. For a gluten-free version, use a gluten-free pie crust. You can also make a crustless quiche. Just bake the filling in a greased dish. This way, you skip the crust altogether! It's still tasty and lower in carbs.
Serving suggestions and pairings
I love serving this quiche with a fresh salad. A side of mixed greens works well. You can also pair it with a light vinaigrette. For brunch, serve it alongside fruit or pastries. A glass of fresh juice or sparkling water adds a nice touch. Enjoy your meal warm or at room temperature for the best flavor.
Storage Info
How to store leftovers
To keep your Sun Dried Tomato Spinach Quiche fresh, let it cool first. Once cool, cover it tightly with plastic wrap or foil. You can also place it in an airtight container. Store it in the fridge for up to three days. This keeps the flavors intact and ensures it stays tasty.
Reheating instructions
When you're ready to enjoy your quiche again, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet. Cover it loosely with foil to prevent it from browning too much. Heat for about 15 to 20 minutes or until it's warm all the way through. You can also reheat slices in the microwave for 1-2 minutes, but the oven makes it crispier.
Freezing tips
If you want to freeze your quiche, slice it first. Wrap each slice in plastic wrap, then place them in a freezer bag. Squeeze out as much air as possible to avoid freezer burn. Your quiche will last up to three months in the freezer. To reheat, thaw it in the fridge overnight, then follow the reheating instructions above. This way, you can enjoy a slice of your quiche anytime!
FAQs
How do I make a quiche crust from scratch?
To make a quiche crust from scratch, you need flour, butter, and salt. Mix 1 ¼ cups of flour with ½ cup of cold butter. Add a pinch of salt. Blend until crumbly. Slowly add cold water, one tablespoon at a time, until it forms a dough. Chill it in the fridge for 30 minutes. Roll it out and place it in your pie dish. Prick the bottom with a fork before baking.
Can I use different cheeses?
Yes, you can use different cheeses! Cheddar, goat cheese, or Swiss cheese work well. Each cheese adds unique flavors. Mix and match to find your favorite combo. Just keep the total cheese amount around 1 ½ cups for a good texture.
How long does the quiche last in the fridge?
Your quiche will stay fresh in the fridge for about 3 to 4 days. Make sure to cover it with plastic wrap or store it in an airtight container. This helps keep it moist and tasty.
What can I serve with Sun Dried Tomato Spinach Quiche?
You can serve your quiche with many sides! A fresh salad works great. Try a simple green salad with lemon vinaigrette. A side of roasted veggies also pairs well. For a heartier meal, serve it with a light soup. Enjoy your meal with a refreshing drink like iced tea or sparkling water!
This guide covers all you need for making the perfect Sun Dried Tomato Spinach Quiche. We explored the ingredients, their substitutes, and nutrition. I detailed steps for preparation and baking, including useful tools. You learned tips for crust and filling, plus how to avoid common mistakes. Variations and storage methods also help keep your quiche fresh. Embrace these ideas and create your own amazing quiche. Enjoy the process and share your delicious results!
