This goat cheese spinach sun-dried tomato quiche uses my favorite quiche recipe as the base. It’s salty, savory, creamy, and baked in a deliciously flaky homemade pie crust. Switch up the add-ins based on your tastes. The possibilities are endless!
Quiche. Make this quiche your Easter brunch! Your comforting weekend breakfast at home. This (make-ahead!) goat cheese spinach & sun-dried tomato quiche is the quintessential breakfast dish satisfying even the biggest of appetites.
One reader, Kelley, commented: “I have made this quiche a dozen times and it is simply perfect. Thank you so much! ★★★★★“
Another reader, Linda, commented: “This quiche is absolutely delicious. I make it all the time and now my daughter and grandkids make it as well. I am always asked for the recipe. It has so much flavor. ★★★★★“
Another reader, Leslie, commented: “This is the best quiche recipe! It is my go-to when entertaining and for family get-togethers. Rave reviews by all. You are also correct in recommending the goat cheese log over pre-crumbled. It makes a difference. Thank you for posting this recipe. ★★★★★“
What’s even better about this quiche is that it’s pretty. I mean, it’s pretty easy to throw together. Eggs, garlic spinach, milk, and creamy goat cheese with lots of sun-dried tomatoes for savory zest. All poured into a pie crust and baked. Nothing but simple, comforting breakfast food without over-complicating things.
If you’re a pie crust aficionado, you’ll want to prepare a homemade pie crust for this quiche. Homemade buttery pastry underneath that savory, flavor-packed filling? Nothing compares! If making homemade pie crust has you running for the hills screaming like a wild banshee (I get it, I’ve been there) then you can certainly use store-bought pie dough. That saves time, too. But I encourage you to try it from scratch. I even have an entire tutorial on making homemade pie crust. Don’t worry, you’ve got this.
By the way, you can prepare the homemade pie dough and freeze it saving you as much time as you would buying it from the store.
Alright, let’s talk filling! The possibilities for quiche fillings are endless. Cheesy spinach quiche is my most popular version, so I wanted to stick to similar flavors—only taking it up a notch.
You can use frozen spinach or fresh. If using fresh, cook it down with a little olive oil and garlic before using. We also have sun-dried tomatoes and we’ll load that filling up with goat cheese. Goat cheese… wonderfully creamy, tangy like cream cheese, sorta makes you feel all sophisticated and fancy.
For the sun-dried tomatoes, use the oil-packed super moist and flavorful ones from a jar. Next to the sad, dry, shriveled ones—there is no competition. Even though you’ll rinse the oil off, the moisture, chewiness, and flavor will stay.
Goat cheese may not be for everyone, so try it with feta cheese instead. Pairs perfectly with those sun-dried tomatoes. You can also use a simple cheddar cheese or something a little more special like grated smoked gouda.
But when you get those big pockets of goat cheese… the best.
Unlike a frittata recipe or these breakfast egg muffins, quiches are baked to have a rich, creamy, and custard-y consistency. You don’t want it rubbery and eggy. If you prefer a firmer texture, just bake an extra 5 minutes. What makes quiche perfect for brunch—especially if you have guests coming—is that it can be served warm or at room temperature. So you don’t have to be stuck in the kitchen as they arrive. Or as the kids open their Easter baskets!
Serve the quiche with anything! Fruit salad, regular salad, easy cinnamon rolls, sautéed potatoes, a Dutch baby pancake, bacon, sausage, ham, blueberry muffins, CHAMPAGNE, the sky’s the limit.
Print
Goat Cheese Spinach & Sun-Dried Tomato Quiche
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 45 minutes
- Yield: one 9-inch quiche
- Category: Breakfast
- Method: Baking
- Cuisine: French
Description
Make an easy and delicious goat cheese spinach & sun-dried tomato quiche for breakfast or brunch using fresh spinach and flavor-packed ingredients. Makes excellent leftovers for lunch or dinner, too!
Ingredients
- 1/2 recipe homemade pie crust* (step-by-step photos included)
- 1/2 teaspoon olive oil
- 1 teaspoon minced garlic
- 3 packed cups fresh spinach (see note about using frozen)*
- 4 large eggs
- 1 cup whole milk*
- 1/2 cup sun-dried tomatoes, drained and chopped
- 4 ounces goat cheese, crumbled or chopped
- 1/4 teaspoon each salt and pepper
Instructions
- Preliminary Notes: I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step). And here’s a time-saving tip—as the crust blind bakes, you can get started on the filling which begins with step 7.
- Partially blind bake the pie crust: On a floured work surface, roll out one of the disks of chilled dough (freeze the other for another time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. Chill the pie crust in the refrigerator for at least 30 minutes. (And up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you’re freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.)
- While the crust is chilling, preheat oven to 400°F (204°C).
- Line the chilled pie crust with parchment paper or aluminum foil. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes.
- Remove crust from the oven. (You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
- Reduce oven temperature to 350°F (177°C).
- Heat olive oil and garlic in a skillet over medium heat. Add the spinach. Cook and stir until wilted. Set aside.
- Whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, goat cheese, spinach, salt, and pepper. Pour into warm pre-baked crust. If desired, sprinkle the top lightly with more salt and pepper.
- Bake the quiche until the center is just about set, about 45-60 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes before slicing and serving. Or you can cool the quiche completely before serving—it’s fantastic at room temperature!
- This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
Notes
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the crust ahead of time too. See end of step 5. To freeze the quiche, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes.
- Special Tools (affiliate links): 9-inch Pie Dish | Rolling Pin | Pie Weights | Pie Crust Shield | Glass Mixing Bowl | Whisk
- Pie Crust: My pie crust recipe makes enough dough for two quiches. You can make half of the recipe or make the entire recipe and freeze half of the dough for another quiche, or bake two quiches. The dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
- Spinach: You can use frozen spinach instead. Use a 10 oz box. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.
- Milk: Whole milk is preferred for creamiest texture, but 1/2 cup heavy cream and 1/2 cup whole milk is fantastic too. You could also substitute half-and-half. See How to Bake the Perfect Quiche post.
On the sweeter side of things, I have a baked cream cheese French toast casserole you need to try for upcoming brunch celebrations. This is all prepared the night ahead of time! Sweet cream cheese stuffed inside.
Reader Comments and Reviews
I was just getting ready to make this recipe for about the gazillionth time, and realized I should come back to the website to leave a good review. The flavors are so wonderful! I always double the recipe and freeze one quiche for later.
can this recipe be frozen after cooking it?
Hi RuthAnn, To freeze the quiche, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes.
For a European cook, using European flour, the recipe for the pastry is unworkable. Our equivalent would be 1 of fat to 2 of flour, and a minute quantity of water. Might be worth warning any European readers.
Hello Simmo,
I am also living in Europe (Germany) and I didn’t have any trouble with the recipe. What kind of flour did you use? We use type 405 or 550. Both work great.
Do you chop the fresh spinach before sautéing?
We don’t but you can if you prefer!
I made this quiche without the crust and it was so good! I used a glass pie plate so I turned the oven temp to 325 and baked for 45 minutes. The flavor of all the ingredients together was perfect as was the egg to milk ratio. I used half and half because it’s what I had and it was still delicious. Bravo Sally!
I added some lardons/pancetta left over from another dish–delish!!
I made this today with a small modification – I only had about 6 oz of frozen spinach so I carmelized an onion to make up the volume difference and add a layer of flavor. ITS AMAZING!
Hi, I’m looking forward to trying this recipe. Do you know another cheese that would go well in this? I do not like goat cheese. Thank you in advance.
Hi Mary, I really like feta cheese in this quiche. You could also use cheddar, white cheddar, or even parmesan.
Absolutely delicious! Adding this one to the repertoire for sure.
This quiche sounds amazing. I am planning on making for a brunch. I am not ambitious enough to make the crust. Can I use a premade crust? If so – should I bake it first?
If your premade crust is unbaked then the recipe should remain exactly the same. Enjoy!
I made two of these for today fir mothers day. I made one as stated it was delicious, in the second I subbed in kale awe had a spinach sensitive guest and it also turned out great. Thank you for this lovely, tasty & versatile quiche recipe!
Hello! I have made this dish about 10 times and it is AMAZING!! I have a rather ambitious brunch planned for 40 people in a couple months and am planning to make 4 quiches. Ideally, I would like to make all 4 weeks ahead and freeze them. Would you not recommend freezing the cooked quiche? If so, how would you go about thawing and warming them up? I could alternatively freeze the crusts and cook the quiches a few days before like you suggest but there will be plenty other things to prep. THANK YOU FOR THE WONDERFUL RECIPES!
Hi Julia, you sure can! To freeze the entire quiche, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes.
Hi Sally,
The base of the pie crust became soaky. ( I blind baked it last night) What have I done wrong? Should I put egg wash on the pie crust before putting the filling? or would it be my oven temperature not right? or my pie crust was too soft?
I look forwards to hearing from you.
Tracy
Sounds like the pie crust needed to blind bake for longer – a simple fix for next time!
A few adjustments: I used walnut pie crust from Save Mart. Next, I used 2% milk, chopped up string cheese and some grated paneer (indian cheese) and baked only 40 mins in toaster over it turned out fabulous!
Thank you for this delicious recipe! I made it tonight with just a few moderations and it turned out great. I added cooked mushrooms and green onions to the spinach mixture, and I sprinkled some Parmesan cheese in as well. Also, to save time, I used a frozen pie crust (good quality) and it was still very yummy. We all loved it!
Just made this recipe for baby shower today nothing was left. I just pointed them to your website and these are can’t miss recipes.
Love this recipe, it’s delicious!!! If I want to replace the sun-dried tomatoes with something else, do you have any suggestions? I think mushrooms would be good, but I’m not sure how many to use.
So glad you love this recipe, Bree! I think mushrooms would be delicious! I’d replace the sun-dried tomatoes with 1/2 cup of mushrooms. Let me know how it is!
Thank you for the suggestion! I ended up using 1/2 cup of baby bella mushrooms and that was definitely tasty, though next time I’ll probably use 2/3 cup 🙂
If making this crustless, can all the other ingredients be mixed together the night before, refrigerated and baked in the next day?
That should be fine, Chrystal!
Made this recipe for Easter brunch and it was a hit! I even converted my cousin into a sundried tomato fan 🙂 definitely a success! Thank you!
If I am interested in not using a pie crust, do I need to make any changes to the recipe amounts and the cooking time?
Hi Anne Marie! No changes necessary. Obviously skip pre-baking the pie crust. The crustless quiche should take about the same time as directed.
This recipe calls for a 9 inch pie pan. Which works better a 9 inch regular pie pan or a 9 inch deep dish pie pan? Thank you!
I prefer a deep dish pan for quiche recipes.
Would using coconut milk work do you think? I’m trying to find a higher fat alternative for the dairy.
I can’t see why not!
I just made this for a brunch I was hosting so that my vegetarian friends could also enjoy something yummy and if got rave reviews! I only had the dried sun-dried tomatoes but it didn’t seem to matter.
Just made this. it’s the best tasting, soft moist, quiche ever. I made it crustless, like all my quiche, just spray well, it was delicious and easy. Thank you, Alice
I made this yesterday and it was amazing!!! The goat cheese is just perfect. I couldn’t resist throwing a little bacon in. This is definitely going in the weekend brunch rotation
Can you use cashew or almond milk in place of the regular milk?
Absolutely!
This looks so amazing, and I love quiche. I wanted to know if you thought I could make it without crust ,in a square dish so that I could cut it into squares for a tea. So glad I found your site, and can’t wait to search through some more recipes.
This would definitely work without the crust. Thanks Laura– let me know what else you try!
I want to use frozen pie crusts. Do I pre-bake them 8 minutes before adding the filling or not?
Yes, pre-bake.
Yes – or it’ll be soggy.
I saved the recipe and made it last week. The combination of spinach with sun dried tomatoes is great, never had it before and definitely one we’ll try again!