Spinach and Sun-Dried Tomato Quiche includes soft goat cheese chevre as well as mushrooms in this flavorful savory French pie.
Spinach and Sun-Dried Tomato Quiche
By Sue Lau | Palatable Pastime
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Spinach and Sun-Dried Tomato Quiche is my recipe of the day with Festive Foodies for National Baking Month. I am baking a veggie filled quiche. What’s in your oven?
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Festive Foodies: National Baking Month
I’ve baked up a quiche for breakfast or brunch. They’re my favorite thing! What do you like to bake or prep for a relaxed weekend breakfast?
See some ideas from my blogging friends below:
I’ve selected some of my picks that I would serve with my quiche on a brunch table. Having a variety of things for your guests to pick from is always a plus.
Make-Ahead Breakfast Casserole
Aebleskivers Danish Pancake Balls
Spinach and Sun-Dried Tomato Quiche
Spinach is one of my favorite ingredients to add to quiche. Besides mushrooms and broccoli.
It really is one of the best known ways to sneak some extra vegetables into your breakfast plan. If you serve it for brunch, a salad with it is perfect. I like simple ones with some fruit and vinaigrette.
And of course although this has a crust, I doubt I would ver turn down a croissant with Euro butter.
More Quiche Options:
Alsatian Quiche
Alsatian Quiche is a traditional recipe from the mountain regions of France. I’ve had this recipe since at least the late 1970’s and in all that time, it’s still a keeper.
Havarti Egg and Dill Breakfast Quiche
Havarti Egg and Dill Breakfast Quiche is crustless and has a texture similar to a puffy cheese and herb omelet.
Crustless Broccoli and Tomato Quiche
A lighter, healthier crustless French quiche with fresh cut broccoli, garden ripe tomatoes and Swiss cheese for a delicious breakfast, brunch, or brinner.
Fiddlehead, Sun-Dried Tomato and Basil Quiche
Quiche with fiddlehead ferns, and savory sun-dried tomatoes and cheese.
Bacon and Leek Quiche
In any season, make your brunch special with a different kind of savory brunch pie.
Spinach and Sun-Dried Tomato Quiche
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Spinach and Sun-Dried Tomato Quiche
Equipment
- 1 pie plate or quiche pan
Ingredients
- 1 pie crust
- 3 large eggs
- 1 cup half and half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried chives
- 4 ounces fresh sliced mushrooms
- 1 tablespoon butter or olive oil
- 1/4 cup chopped shallots or red onion
- 1/4 cup oil-packed sun-dried tomatoes chopped
- 4 ounces fresh spinach torn into small pieces
- 8 ounces soft goat cheese
- 1/4 cup shredded Parmesan cheese
- pinch nutmeg
- 1 tablespoon cold butter cut into small pieces
Instructions
- Preheat oven to 350F.
- Line a pie plate with crust and crimp edges.
- Whisk together the eggs, half and half, salt, pepper and chives in a small bowl.
- Saute the mushrooms and onion in mutter until they soften, then add tomatoes and spinach and cook briefly until spinach wilts.
- Put the spinach mushroom mix in the bottom of the crust and add dallops of goats cheese.
- Pour the custard mixture over all and sprinkle with Parm.
- Dot with butter and a small sprinkle of nutmeg.
- Bake for 45-65 minutes or until domed and golden.
- Cool to room temperature before slicing and serving.
Notes
Nutrition
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