Imagine a golden, buttery crust cradling a silky custard speckled with bright sun‑dried tomatoes and fresh herbs. That’s the first bite of our Savory Sun‑Dried Tomato Quiche, a brunch centerpiece that feels both elegant and comforting.
What makes this quiche stand out is the marriage of concentrated tomato flavor with a rich, cheese‑laden custard, all balanced by a hint of spinach and aromatic garlic. The result is a depth of taste that’s both savory and slightly sweet.
This dish is perfect for weekend brunches, holiday gatherings, or a leisurely breakfast when you want to impress without spending hours in the kitchen. It also works wonderfully as a make‑ahead lunch for the office.
The process is straightforward: prepare a flaky crust, whisk together a custard infused with sun‑dried tomatoes, pour, and bake until puffed and golden. A few simple steps deliver a show‑stopping quiche every time.
Why You'll Love This Recipe
Sun‑Dried Tomato Brilliance: The intense, slightly sweet flavor of sun‑dried tomatoes lifts the custard, giving each bite a burst of Mediterranean sunshine that’s unforgettable.
Effortless Elegance: Despite its fancy appearance, the quiche requires only a handful of steps, making it ideal for both novice cooks and seasoned chefs.
Versatile Serving: Serve it warm for brunch, at room temperature for a buffet, or chilled for a refreshing summer snack—this quiche adapts to any occasion.
Nutritious Boost: Packed with protein, calcium, and leafy greens, this dish fuels you without sacrificing flavor, making it a wholesome choice for the whole family.
Ingredients
For this quiche I rely on a few key components that each play a distinct role. The buttery crust provides a sturdy, flaky foundation. The custard, made from eggs, cream, and milk, creates a silky texture. Sun‑dried tomatoes deliver concentrated umami, while fresh spinach adds color and a subtle earthiness. Finally, a blend of cheeses and herbs binds everything together with richness and aroma.
Crust
- 1 ¼ cups all‑purpose flour
- ¼ teaspoon salt
- ⅞ cup cold unsalted butter, cubed
- 3–4 tablespoons ice‑cold water
Filling
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup grated Gruyère cheese
- ½ cup sun‑dried tomatoes, chopped
- 1 cup fresh spinach, roughly chopped
- ¼ cup finely diced onion
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- ½ teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
The flour and butter create a tender, flaky crust that holds the custard without becoming soggy. Eggs, cream, and milk form the custard base, giving the quiche its characteristic silkiness. Sun‑dried tomatoes contribute a sweet‑tart intensity, while spinach adds a fresh, slightly bitter counterpoint. The combination of Gruyère, basil, and thyme layers in nutty, herbaceous notes, and the final seasoning ensures every bite is perfectly balanced.
Step-by-Step Instructions
Preparing the Crust
In a large bowl combine 1 ¼ cups all‑purpose flour and ¼ teaspoon salt. Add the cold butter cubes and, using a pastry cutter or fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Drizzle 3–4 tablespoons ice‑cold water over the mixture, stirring gently until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 15 minutes.
Making the Filling
While the dough rests, preheat your oven to 375°F (190°C). Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté for 3 minutes until translucent, then stir in the minced garlic and cook another 30 seconds. Toss in the chopped spinach, cooking just until wilted, about 1 minute. Remove from heat and set aside to cool slightly.
In a mixing bowl whisk together 4 large eggs, 1 cup heavy cream, and ½ cup whole milk until smooth. Stir in 1 cup grated Gruyère, ½ cup chopped sun‑dried tomatoes, the sautéed onion‑spinach mixture, 1 tablespoon fresh basil, and ½ teaspoon thyme. Season generously with salt and freshly ground black pepper. The custard should be glossy and well‑combined.
Baking the Quiche
- Roll the Dough. On a lightly floured surface roll the chilled dough into a 12‑inch circle. Gently transfer it to a 9‑inch pie pan, pressing into the corners. Trim excess dough and prick the bottom with a fork to prevent bubbling.
- Blind‑Bake the Crust. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake an additional 5 minutes until the edges are lightly golden. This step ensures a crisp base.
- Add the Custard. Pour the prepared filling into the pre‑baked crust, spreading evenly. The custard should fill the crust just below the rim, allowing room for a slight rise.
- Bake Until Set. Place the quiche in the oven and bake for 30–35 minutes, or until the center is set and the top is a deep golden brown. A gentle jiggle in the center should be minimal; the quiche will continue to firm as it rests.
- Rest Before Serving. Remove the quiche from the oven and let it rest on a wire rack for 10 minutes. This resting period lets the custard settle, making clean slices and preserving moisture.
Tips & Tricks
Perfecting the Recipe
Cold Ingredients for the Crust: Keep butter and water ice‑cold; this creates steam during baking, which yields a flakier crust.
Blind‑Baking Prevents Soggy Bottoms: Using pie weights stops the crust from puffing and ensures it stays crisp under the wet filling.
Room‑Temperature Eggs: Allow eggs to sit out for 10 minutes before whisking; they blend more smoothly with the cream, reducing lumps.
Even Distribution of Sun‑Dried Tomatoes: Toss the chopped tomatoes with a tiny splash of olive oil before adding to the custard to keep them from sinking.
Flavor Enhancements
Finish the quiche with a drizzle of extra‑virgin olive oil and a sprinkle of flaky sea salt just before serving. A splash of fresh lemon juice brightens the rich custard, while a pinch of red‑pepper flakes adds a subtle heat that balances the sun‑dried tomato sweetness.
Common Mistakes to Avoid
Avoid over‑mixing the custard; excessive agitation can introduce air bubbles that cause cracks during baking. Also, don’t skip the resting time after the quiche comes out of the oven—cutting too early releases the creamy interior onto the plate, making slices messy.
Pro Tips
Use a Light‑Colored Pie Dish: It helps you monitor the browning of the crust without the risk of over‑darkening the filling.
Thermometer Check: The quiche is perfectly cooked when an instant‑read thermometer registers 170°F (77°C) at the center.
Cool the Filling Before Pouring: Let the sautéed vegetables cool slightly; this prevents the butter in the crust from melting prematurely.
Slice with a Wet Knife: Run a hot, damp knife under hot water, wipe dry, and slice; the wet blade glides through the custard cleanly.
Variations
Ingredient Swaps
Swap the Gruyère for sharp cheddar or smoked mozzarella for a different flavor profile. Replace spinach with arugula or kale for added peppery bite. If you’re avoiding tomatoes, try roasted red peppers or caramelized onions as the centerpiece.
Dietary Adjustments
For a gluten‑free crust, use a blend of almond flour and rice flour with a touch of xanthan gum. Make the custard dairy‑free by substituting heavy cream with coconut cream and using a plant‑based cheese. Vegans can replace eggs with a silken tofu‑nutrient blend and use olive‑oil‑based crust.
Serving Suggestions
Pair the quiche with a simple mixed‑green salad dressed in lemon‑vinaigrette, or serve alongside roasted baby potatoes for a heartier brunch. A glass of crisp Chardonnay or sparkling water with citrus complements the rich, savory flavors beautifully.
Storage Info
Leftover Storage
Allow the quiche to cool completely, then slice and place the pieces in an airtight container. Refrigerate for up to 4 days. For longer preservation, wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Proper sealing prevents freezer burn and keeps flavors intact.
Reheating Instructions
Reheat in a preheated 350°F (175°C) oven, covered with foil, for 15–20 minutes until warmed through. This method restores the flaky crust and creamy interior without drying. In a pinch, microwave a slice on medium power for 1‑2 minutes, adding a splash of milk to keep the custard moist.
Frequently Asked Questions
This Savory Sun‑Dried Tomato Quiche blends buttery crust, creamy custard, and bold Mediterranean flavors into a dish that feels both sophisticated and comforting. By following the detailed steps, tips, and storage guidance, you’ll achieve consistent results and have room to personalize the recipe. Feel free to experiment with cheeses, herbs, or crust types—cooking is your canvas. Serve warm, share with loved ones, and enjoy every golden slice!
