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Spinach Feta and Sun Dried Tomato Quiche

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By: MadelinePosted: 12/18/2020Updated: 03/31/2021

This post may contain affiliate links. Please read my disclosure policy.

Spinach Feta and Sun Dried Tomato Quiche is the perfect veggie quiche recipe to make for family gatherings, holidays or even just meal prep!

slice coming out of a spinach feta and sun dried tomato quiche

Serve this vegetarian quiche at your next Sunday brunch!

I don’t know about you guys, but serving a quiche to guests makes me feel extra classy. The best part about this spinach quiche is that it doesn’t take much work to make something fancy.

Other than mixing your ingredients together, you will just need to pre-bake your quiche crust. This helps your quiche maintain a crisp bottom when you pour your egg mixture in.

Quiche vs Frittata

The main difference between a quiche and a frittata is that a quiche has a crust at a frittata does not! A frittata is usually cooked in a cast iron skillet or frying pan, while a quiche is cooked in a pie plate.

assembly of a spinach, feta, and sun dried tomato quiche

What kitchen tools will I need to make this Spinach Feta and Sun Dried Tomato Quiche?

  • Pie plate for baking your quiche
  • Mixing bowls and a whisk to mix your eggs and milk
  • Measuring spoons and measuring cups for measuring ingredients
ingredients for vegetarian quiche recipe

What ingredients will I need to make this Spinach Feta and Sun Dried Tomato Quiche?

You will be amazed at how easy it is to make this vegetarian quiche at home with just a few simple ingredients! It is also super easy to double this recipe so you can have one quiche now and save one for later.

  • 9″ Pie crust
  • Eggs
  • Milk
  • Salt
  • Frozen chopped spinach
  • Oil
  • Julienne cut sun dried tomatoes
  • Feta

Can I make this vegetable quiche recipe gluten free?

Yes! You can make a gluten free quiche by selecting a gluten free crust. Many stores carry gluten free crust options in their freezer section alongside the standard pie crusts.

above view of cooked veggie quiche with a knife slicing it
beans on parchment in a pie crust to prebake the crust

Let’s make a Spinach Feta and Sun Dried Tomato Quiche!

Step 1: Pre-bake pie crust

If your crust is frozen, remove from the freezer and allow to come to room temperature. Then, preheat oven to 450F and roll pie crust into a pie plate and press into place.

To pre-bake crust you can either line it with parchment and fill with raw beans or pie beads OR pierce the bottom of crust with a fork several times.

Then, place the crust in the oven to bake at 450F for 13 minutes.

Step 2: Prepare quiche fillings

While the crust bakes, heat the oil over med-low heat in a frying pan and add the spinach to the pan. Cook the frozen spinach until warmed through pressing down on the spinach regularly with a spatula to release any excess moisture.

Then, remove the crust from the oven and turn off the oven, allow the warm crust to cool. Next, whisk together eggs, milk and salt until a smooth creamy mixture remains.

Preheat the oven to 350F. This won’t take long since your oven should already be hot.

Step 3: Bake veggie quiche

Then, fill the quiche crust with the spinach, feta, and sun dried tomatoes. Pour the egg mixture into the crust.

Bake the vegetarian quiche at 350F for 35-40 minutes – you want the eggs to be just set. 

Finally, remove the quiche from the oven and allow to cool before slicing into 8 slices.

Step 4: Enjoy!

slice of spinach feta and sun dreid tomato quiche with a fork next to it

Make a quiche and freeze a quiche!

Most store bough pie crusts come in sets of two 9″ crusts. So you can either make one quiche and save one crust for later OR make 2 quiches and freeze one for later!

If you’re freezing one of the quiches, make it in disposable metal pie pan. That way you can freeze a fully intact quiche without worrying about one of your favorite pie plates.

To freeze your fully cooked vegetarian quiche, allow it to cool completely. Then, wrap it tightly in first a layer of plastic wrap and then a layer of tin foil.

Defrost the veggie quiche in the fridge. Then, reheat in the oven and serve!

How long will this veggie quiche keep in the fridge?

Amy and I love to make this quiche for meal prep! Since it is made from al vegetarian ingredients, it will stay fresh in your fridge for up to 7 days.

Reheat by the slice in the microwave or toaster oven.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

pinterest image for quiche
Recipe

Spinach Feta and Sun Dried Tomato Quiche

★★★★★ 5 from 4 reviews

A simple and healthy vegetable quiche made with spinach, feta, and sun dried tomatoes

Recipe By: Madeline
Prep: 25 minutesCook: 40 minutesTotal: 1 hour 5 minutes
Print Pin it Rate recipe Save recipe
Servings: 8 servings 1x

Ingredients

  • One 9” pie crust (I usually buy the pack in the freezer section with two)
  • 1 cup frozen chopped spinach
  • 1/2 tbsp oil
  • 8 eggs
  • 1/2 cup milk
  • 1/4 tsp salt
  • 1/2 cup crumbled feta
  • 1/2 cup julienne cut sun dried tomatoes

Instructions

  1. If your crust is frozen, remove from the freezer and allow to come to room temperature
  2. Preheat oven to 450F and roll pie crust into a pie plate and press into place
  3. To pre-bake crust you can either line it with parchment and fill with raw beans or pie beads OR pierce the bottom of crust with a fork several times
  4. Place in the oven to bake at 450F for 13 minutes
  5. While the crust bakes heat the oil over med-low heat in a frying pan and add the spinach to the pan
  6. Cook the frozen spinach until warmed through pressing down on the spinach regularly with a spatula to release any excess moisture
  7. Remove the crust from the oven and turn off the oven, allow the warm crust to cool
  8. Whisk together eggs, milk and salt until a smooth creamy mixture remains
  9. Preheat the oven to 350F – this won’t take long since your oven should already be hot
  10. Fill the quiche crust with the spinach, feta, and sun dried tomatoes 
  11. Pour the egg mixture into the crust
  12. Bake at 350F for 35-40 minutes – you want the eggs to be just set 
  13. Remove the quiche from the oven and allow to cool before slicing into 8 slices
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Emily says

    Posted on 1/2 at 5:38 pm

    Absolutely delicious!! Spinach, feta, and sundries tomatoes, yes please!! I will be remaking this for many saturdays in the future. Yum!!

    Reply
    • Madeline says

      Posted on 1/4 at 4:00 pm

      Wonderful! Thank you!!

      Reply
  2. Jessie says

    Posted on 1/6 at 12:23 pm

    Sooo good! I made this without the crust and in muffin tins and it came out perfectly. Great flavor and fluff. Can’t wait to try it with other veggies!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/7 at 12:42 pm

      that is so smart! sounds amazing!

      Reply
    • Chrissy says

      Posted on 1/13 at 7:29 am

      Did you spray your muffin tins?

      Reply
      • Madeline says

        Posted on 1/14 at 4:33 pm

        I would! Otherwise i think they would stick pretty bad

        Reply
  3. Hannah Stiver says

    Posted on 6/17 at 9:47 pm

    Freaking amazing! By far the best recipe I’ve found for a quiche. I’ve added other ingredients and it’s so amazing.

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/23 at 9:35 am

      yay!!! thank you!

      Reply
  4. Emily CM says

    Posted on 6/7 at 5:42 am

    I absolutely loved this recipe. Even my husband loved it. It made such a wonderful addition to our weekly meal prep. I made it without the crust. It was perfect!

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/9 at 2:56 pm

      love the meal prep idea for this! thanks Emily!

      Reply
  5. Kim says

    Posted on 9/13 at 12:04 am

    Delicious. I sauted mushrooms and added a bit of ham to mine. So good
    I’ve made it 2 times in a week

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/15 at 1:08 pm

      ooo love those additions!! so glad you enjoyed!

      Reply
  6. Lisa says

    Posted on 2/1 at 6:23 pm

    If you use fresh spinach should you cook it beforehand?

    Reply

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Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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