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Quiche is a culinary marvel that has stood the test of time, captivating taste buds across generations and cultures. This dish, with its buttery crust and creamy filling, serves as a canvas for a variety of flavors and ingredients. From classic Lorraine to vibrant vegetable combinations, quiche is celebrated for its versatility, making it an ideal choice for breakfast, brunch, or even a light dinner.

Savory Sun-Dried Tomato Quiche

Discover the savory delight of this Sun-Dried Tomato Quiche, a versatile dish perfect for breakfast, brunch, or a light dinner. With a buttery crust and creamy filling, this quiche features rich flavors from sun-dried tomatoes, fresh spinach, and creamy ricotta. Ideal for gatherings or quiet meals, it's as delicious warm or at room temperature. Follow our comprehensive guide to make this flavorful quiche from scratch and impress your family and friends with your culinary skills.
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Ingredients
  

For the crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and cubed

1/4 teaspoon salt

1/4 cup ice water

For the filling:

1 cup sun-dried tomatoes in oil, drained and chopped

1 cup fresh spinach, roughly chopped

1 cup ricotta cheese

4 large eggs

1 cup heavy cream

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and black pepper to taste

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Instructions
 

Prepare the crust: In a mixing bowl, combine the flour and salt. Add the chilled butter pieces and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, a tablespoon at a time, mixing until a dough forms. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

    Preheat the oven: Preheat your oven to 375°F (190°C).

      Roll out the crust: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully place it into a 9-inch pie pan, trimming any excess dough hanging over the edges. Prick the bottom of the crust with a fork and place in the refrigerator while you prepare the filling.

        Prepare the filling: In a large mixing bowl, whisk together the eggs, heavy cream, dried oregano, garlic powder, salt, and black pepper until well combined.

          Layer the ingredients: Spread the chopped sun-dried tomatoes evenly over the bottom of the prepared crust. Add the chopped spinach, followed by the ricotta cheese, and finally the mozzarella and Parmesan cheeses. Pour the egg mixture over the top, ensuring even coverage.

            Bake the quiche: Place the quiche in the preheated oven and bake for 35-45 minutes, or until the filling is set and the top is golden brown. An inserted knife should come out clean when done.

              Cool and serve: Once baked, remove the quiche from the oven and let it cool for at least 10-15 minutes before slicing. This allows the filling to firm up and makes it easier to cut. Serve warm or at room temperature.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8 slices