Spinach Feta and Sun Dried Tomato Quiche

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
Servings: 8 servings 1x


  • 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


  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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