Spinach Feta and Sun Dried Tomato Quiche is the perfect veggie quiche recipe to make for family gatherings, holidays or even just meal prep!
Weeknight-easy
Beginner-friendly
You’ll Learn: How to batch, store, and reheat for meal prep
Worth It: Make one, freeze one for both immediate and delayed gratification
Bonus: Easy to tailor to common diets
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.
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
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.
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!
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!
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!
Email Recipe for Later
Recipe
Spinach Feta and Sun Dried Tomato Quiche
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
- If your crust is frozen, remove from the freezer and allow to come to room temperature
- 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
- Place in the oven to bake at 450F for 13 minutes
- 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
- Remove the crust from the oven and turn off the oven, allow the warm crust to cool
- 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
- Fill the quiche crust with the spinach, feta, and sun dried tomatoes
- Pour the egg mixture into the crust
- Bake at 350F for 35-40 minutes – you want the eggs to be just set
- Remove the quiche from the oven and allow to cool before slicing into 8 slices
Nutrition Information
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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