This Sundried Tomato, Spinach, and Gouda Quiche is loaded with bright flavors. It’s got plenty of veggies in it, and is a great meatless option!
I love eggs. I mean really love them, and eat them at least once a day. Usually it’s breakfast, and they’re scrambled with an apple on the side. Or sometimes I fry them and serve with sauteed kale. However they’re served, I usually can’t say no to any egg that isn’t cold and hardboiled. And even those are amazing in an egg salad sandwich.
And while I usually keep it simple and healthy, occasionally I like to go all fancy when there are going to be guests involved. For example, this Sundried Tomato and Spinach Quiche was one I made (and made up) as I was preparing for a baby shower brunch at my house. Apparently I listened my mother’s admonitions to never try a new recipe when guests were coming. Instead, I just make them up (insert eyeroll).
Fortunately for me, the experiment was highly successful. The flavors were in balance, there wasn’t too much salt (my nightmare when developing something that can’t be tasted before cooking), and everyone loved the flavors. YES! Even the mother the shower was honoring told me that even though she doesn’t usually care for sundried tomatoes, the flavor of this quiche was amazing. BOOM! Mission accomplished.
The magic here really happens with the subtle smokiness of the Gouda paired with the brightness of the tomatoes. Eggs are the perfect backdrop for all of the ingredients to shine, and when you throw it all in a buttery pastry crust, voila! the eating is good. Really, really good.
Let’s talk for a minute about that pie crust though. Premade, from the freezer section of your grocery store works just fine here. Cause maybe you don’t have time to make one. Weeknight dinners can be rough. We’ve all been there. Or maybe you just straight up don’t like making them. And you know something? That’s all cool. YOU DO YOU. You still fancy, because sundried tomatoes are magic like that.
A quiche loaded with bright flavors that is perfect for any time of the day. It’s got plenty of veggies in it, and is a great meatless option!
- 1 pie crust (not deep dish)
- 6 eggs
- 1/2 cup milk
- 3/4 cup whipping cream
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup sun dried tomatoes, diced
- 4 oz. shredded gouda cheese (or 1 cup gently packed)
- 3/4 cup fresh spinach
Preheat your oven to 375° and place a rack in the middle.
Dock the pie crust, then line it with parchment paper, and fill with baking weights, dry beans, or rice. Bake for 15 minutes, or until the crust is set. When it’s done, remove the weights and parchment.
While the pie crust is having it’s blind bake, beat together the eggs, milk, whipping cream, salt, and pepper in a medium bowl. Gently stir in the sundried tomatoes, cheese, and spinach. Carefully pour the entire mixture into the crust, and return it to the oven.
Bake for 40-50 minutes, or until the eggs are mostly set (there should be a tiny bit of jiggle still when you give the pie plate a gentle shake) and the edges of the pastry are a deep golden brown. Remove from the oven and let sit for 5-10 minutes before serving. Enjoy!
It will keep for about 3-4 days in the refrigerator, or can be frozen for about 6 weeks. Simply allow it to thaw in the refrigerator, then put in the oven at 350° for 10 minutes, or until warmed through.