Here’s a simple guide to making a tasty, savory quiche that is easy to follow and great any time.
introduction
This Goat Cheese Spinach & Sun-Dried Tomato Quiche is creamy, bright, and full of flavor. It uses fresh spinach, tangy goat cheese, and chewy sun-dried tomatoes inside a flaky pie crust. The quiche works for breakfast, lunch, light dinner, or for guests. If you like easy savory baked dishes, you might also enjoy banana cupcakes with cinnamon cream cheese frosting as a sweet partner to a savory meal.
Why You’ll Love This Goat Cheese Spinach & Sun-Dried Tomato Quiche
You will love this quiche because it balances creamy and tangy flavors. The goat cheese melts into a soft, slightly tangy custard. Spinach gives a fresh, green note and adds color. Sun-dried tomatoes add a sweet, concentrated tomato taste. The crust gives a flaky base that holds the filling. The whole dish looks nice on the table but stays simple to make. It also keeps well, so you can make it ahead and reheat or serve at room temperature.
Why Make This Recipe
Make this recipe when you want a dish that is both homey and a little fancy. It is great for a weekend brunch, a quick weeknight dinner with a side salad, or a potluck. The recipe can be scaled or adjusted: use frozen spinach if needed, swap milk types, or change the cheese. It is forgiving and not hard to follow, and many steps can be done ahead—like making the pie dough or pre-baking the crust. That saves time on the day you plan to serve it.
What You Need for Goat Cheese Spinach & Sun-Dried Tomato Quiche
You need a few basic tools and pantry items. For tools: a 9-inch pie dish, mixing bowl, whisk, skillet, measuring cups, and pie weights or dried beans for blind baking. For time: allow time for the crust to chill and to blind bake the crust before adding the filling. You should have a refrigerator and an oven that heats to 400°F and 350°F for different steps. Finally, have your ingredients ready and prepped before you start to make the process smooth.
How to Make Goat Cheese Spinach & Sun-Dried Tomato Quiche
This section gives a clear, step-by-step flow for the cook. First, prepare or thaw your pie dough and chill it so it is easy to roll. While the crust chills, preheat your oven and prepare pie weights. Blind bake the crust until edges and bottom are slightly golden. Next, cook the spinach briefly with garlic in a little olive oil until wilted, then cool slightly. Whisk eggs and milk until smooth. Stir in the sun-dried tomatoes, crumbled goat cheese, cooked spinach, salt, and pepper. Pour the filling into the warm crust and bake at 350°F until the center is almost set. Let the quiche rest for 15 minutes before slicing. This helps the custard finish setting and makes slicing clean.
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
Directions:
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.
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.
Best Ways to Serve Goat Cheese Spinach & Sun-Dried Tomato Quiche
Serve the quiche warm or at room temperature. For a light meal, pair it with a crisp green salad dressed with lemon and olive oil. For brunch, add roasted potatoes or a simple fruit salad on the side. The tang of the goat cheese goes well with bitter greens like arugula. You can also serve slices on a board with other small bites—olives, sliced baguette, and fresh fruit make a nice spread. If you want a heartier meal, serve with a bowl of soup or a side of roasted vegetables.
How to Store Goat Cheese Spinach & Sun-Dried Tomato Quiche
Let the quiche cool completely before storing. Wrap it tightly with plastic wrap or place in an airtight container. It will keep for up to 4 days in the refrigerator. To reheat, warm individual slices in a 350°F oven for 10–15 minutes or until heated through. You can also microwave a slice for 1–2 minutes, but the crust may soften. For longer storage, freeze whole quiche (wrapped well) or cut into slices and freeze wrapped. Thaw in the fridge overnight and reheat in the oven until warmed through.
Easy Tips to Make Goat Cheese Spinach & Sun-Dried Tomato Quiche
- Chill the dough well. Cold dough is easier to roll and helps the crust stay flaky.
- Blind bake the crust to avoid a soggy bottom. Make sure the crust edges are lightly browned.
- Drain sun-dried tomatoes well if packed in oil, or pat dry if they seem wet. Too much oil or liquid can change the filling texture.
- If you only have frozen spinach, thaw it fully and squeeze out excess water before adding to the filling.
- Taste and adjust salt and pepper before baking. Goat cheese can be tangy and slightly salty, so season lightly.
- Keep an eye on the oven in the last 15 minutes to avoid over-baking. The center should be just set and slightly jiggly.
- Use a pie shield or foil around the edge to prevent the crust from getting too dark while the center finishes baking.
Try These Variations of Goat Cheese Spinach & Sun-Dried Tomato Quiche
- Swap goat cheese for feta for a saltier, sharper flavor.
- Add cooked bacon or pancetta for a smoky, meaty note.
- Use herbs like fresh basil, dill, or chives for extra freshness.
- Swap sun-dried tomatoes for roasted red peppers for a milder, sweeter flavor.
- Make mini quiches in a muffin tin for easy individual servings.
- Use half-and-half or cream in place of whole milk for a richer custard.
Common Questions About Goat Cheese Spinach & Sun-Dried Tomato Quiche
Q: Can I use frozen spinach?
A: Yes. Thaw the spinach completely and squeeze out as much water as possible. Use the same amount after squeezing. Excess liquid can make the quiche watery.
Q: Can I make this ahead of time?
A: Yes. You can blind bake the crust a day or two ahead and store it in the fridge covered. You can also make the whole quiche, cool it, and refrigerate. Reheat before serving.
Q: Can I change the milk or eggs?
A: You can use half-and-half or light cream for a richer custard. Using a milk substitute will change texture; whole milk gives a good balance. Keep the egg count the same for structure.
Q: How do I know when the quiche is done?
A: The center should be mostly set with a slight jiggle. If it looks very wet, give it more time. The edges should be lightly golden.
Q: Can I freeze leftovers?
A: Yes. Freeze slices wrapped tightly. Thaw in the fridge overnight and reheat in the oven.
Final Thoughts
This Goat Cheese Spinach & Sun-Dried Tomato Quiche is a dependable and tasty dish. It looks inviting and tastes fresh and savory. With a few simple tips and the right prep, you can make a quiche that keeps well and serves many uses. It is a good recipe to learn because it is flexible and forgiving.
Ready to Give It a Try?
Gather the ingredients, roll out your chilled dough, and follow the steps. The mix of tangy goat cheese, bright spinach, and sweet sun-dried tomatoes makes an easy quiche that is great any time. Enjoy the baking and the tasty results.
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Goat Cheese Spinach & Sun-Dried Tomato Quiche
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and savory quiche featuring goat cheese, fresh spinach, and sun-dried tomatoes, perfect for any meal.
Ingredients
- 1/2 recipe homemade pie crust
- 1/2 teaspoon olive oil
- 1 teaspoon minced garlic
- 3 packed cups fresh spinach
- 4 large eggs
- 1 cup whole milk
- 1/2 cup sun-dried tomatoes, drained and chopped
- 4 ounces goat cheese, crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare or thaw pie dough and chill for at least 2 hours.
- Preheat oven to 400°F (204°C).
- Line the chilled pie crust with parchment and fill with weights. Bake for 15-16 minutes.
- Remove weights and prick bottom crust with a fork. Bake for an additional 7-8 minutes.
- Reduce oven temperature to 350°F (177°C).
- Heat olive oil and garlic in a skillet. Add spinach and cook until wilted. Set aside.
- Whisk eggs and milk until smooth. Stir in sun-dried tomatoes, goat cheese, spinach, salt, and pepper.
- Pour the filling into the warm crust and bake for 45-60 minutes, until the center is just set.
- Let the quiche rest for 15 minutes before slicing and serving.
Notes
Quiche can be made ahead of time and stored in the refrigerator for up to 4 days. Reheat individual slices if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg