Sun Dried Tomato, Spinach, and Gouda Quiche

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!

Sun dried tomatoes, spinach, and gouda load this easy, vegetarian quiche with bright flavors for a delicious, savory meatless meal.

This recipe was originally published in July of 2018. It was updated in January 2022

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While quiche may sound fancy, there’s really nothing simpler than this easy sun dried tomato, spinach, and gouda quiche. With it’s veggie-packed, flavorful custard filling and buttery crust, it’s classy enough for company and cozy enough for comfort food.

A sliced sun dried tomato, spinach, and gouda quiche.

If you aren’t a fan of gouda cheese, you can substitute any other semi-soft cheese that you prefer. Gruyere, Munster, Monterey Jack, or Havarti are all great options that will complement the flavors of the quiche.

Don’t let the pie crust scare you away! You can always buy one from the freezer section of your grocery store if you don’t care for making your own. But if you feel like making your own, this recipe for making a perfect pie crust is fabulous and walks you through the entire process.

When purchasing or making a pie crust, make sure you make a standard depth pie plate rather than a deep-dish. A simple pie plate, like this one, works perfectly and is a great staple pan to have on hand.

Ingredients

All of the ingredients for a sun dried tomato, spinach, and gouda quiche-- pie crust, eggs, milk, cream, shredded gouda, spinach, and sun dried tomatoes.
  • 1 pie crust — you can make your own using this recipe or you can purchase one in the freezer section at the supermarket.
  • 6 eggs — six large eggs makes approximately 1 cup + 3 Tbsp. measured out. You can substitute 5 extra large eggs, seven medium eggs, or eight small eggs.
  • 1/2 cup milk — whole milk will give you the creamiest custard, but any kind of dairy milk will work.
  • 3/4 cup whipping cream — heavy or regular
  • 1 1/2 tsp. salt — fine ground sea salt is my preference for it’s flavor. Just make sure to not use large flake, as it won’t distribute as evenly through the custard.
  • 1/2 tsp. pepper — again, use fine ground black pepper
  • 1/4 cup sun dried tomatoes, diced — If you use jarred, oil-packed sun dried tomatoes, drain off as much of the oil as you can. You can also use the dried variety that comes in a bag.
  • 4 oz. shredded gouda cheese — about 1 cup gently packed
  • 3/4 cup fresh spinach — break off any large stems and chop the spinach roughly.

Making the Quiche

Preparing the Quiche Crust

Preheat your oven to 375° and place a rack in the middle of the oven.

Roll the pie crust out and use it to line a 9″ pie plate. Dock the pie crust with a fork, then line it with parchment paper. Fill with baking weights, dry beans, or rice.

A prepared, docked pie crust that's ready to be blind baked.

Blind bake for 20-25 minutes, or until the crust is set.  When it’s done, remove the weights and parchment.

Preparing the Vegetarian Quiche Custard

While the pie crust is having it’s blind bake, beat together the eggs, milk, whipping cream, salt, and pepper in a medium bowl. 

Pouring the milk and cream into the eggs.

Gently stir in the sun dried tomatoes, gouda cheese, and spinach.  Carefully pour the entire mixture into the crust, and return it to the oven.

The prepared quiche filling.

Baking the Quiche

Bake for 40-50 minutes, or until the eggs are mostly set. There should still be a tiny bit of jiggle when you give the pie plate a gentle shake, and the edges of the pastry will be a deep golden brown. 

During baking, the edges of the crust may start to get dark. If the pie crust is golden brown and you don’t want it to get any use thin strips of foil to make a collar and cover it. This will prevent it from over-browning.

Remove the quiche 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 10-15 minutes, or until warmed through.

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Sundried Tomato, Spinach, and Gouda Quiche


  • Author: Rebecca Neidhart
  • Total Time: 1 hour 10 minutes
  • Yield: 1 9″ quiche 1x

Description

Sun dried tomatoes, spinach, and gouda load this easy, vegetarian quiche with bright flavors for a delicious, savory meatless meal.


Ingredients

Scale
  • 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

Instructions

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 20-25 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 sun dried tomatoes, gouda 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 10-15 minutes, or until warmed through.

  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Breakfast and Brunch
  • Method: Baking
  • Cuisine: French

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