Spinach and Sun-Dried Tomato Breakfast Quiche
A classic French-style breakfast quiche with a buttery pastry crust, filled with wilted spinach, chewy sun-dried tomatoes, and a silky custard of eggs and cream enriched with Gruyère. Perfect for weekend brunch, light dinners, or meal prep.
- Prep
- 25 min
- Cook
- 40 min
- Wait
- 45 min
- Total
- 1 hr 50 min
- Makes
- 1 quiche (6 servings)
Steps
Before you start
- Preheat your oven to 375°F (190°C)
- Remove your pie dough from the refrigerator 10 minutes before rolling to soften slightly
- Drain sun-dried tomatoes very well and pat dry with paper towels
- Have all filling ingredients measured and ready to whisk together
Prepare and chill the crust
- Roll out the pie dough on a lightly floured surface to a thin ⅛-inch thickness.
- Fit it into a 9-inch pie dish, letting the edges overhang slightly.
- Trim excess dough to 1 inch beyond the rim, then fold and crimp the edge.
- Prick the bottom all over with a fork.
- Cover with plastic wrap and refrigerate for at least 15 minutes while you prepare the filling.
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Ready when: Edges are crimped and bottom is evenly pricked
Tip: A cold, rested crust will shrink less during baking and yield a crispier texture.
Par-bake the crustOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Line the chilled pie crust with parchment paper and fill with pie weights or dried beans.
- Bake for 12 minutes until the sides are set but the bottom is still pale.
- Remove the weights and parchment, then bake for another 3 minutes until the bottom is light golden.
- Remove from the oven and set aside; keep the oven at 375°F.
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Ready when: Sides are set and bottom is light golden
Tip: Par-baking prevents a soggy, undercooked crust even with a wet custard filling.
Wilt the spinach
- Heat 1 tablespoon of butter in a large skillet over medium heat.
- Once foaming, add the minced garlic and cook for 30 seconds until fragrant.
- Add the fresh spinach in batches, stirring constantly, until all the spinach is wilted and any liquid has mostly evaporated, about 3–4 minutes.
- Transfer to a clean kitchen towel or paper towels and squeeze gently to remove excess moisture.
- Chop coarsely and set aside.
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Ready when: All spinach is wilted and no wet liquid pools in the pan
Tip: Squeezing out moisture is essential—wet spinach will make the filling watery and the crust soggy.
Make the custard filling
- In a large mixing bowl, whisk together the eggs and heavy cream until smooth and fully combined.
- Add the grated Gruyère, salt, black pepper, and a small pinch of nutmeg.
- Whisk until the cheese is evenly distributed and the mixture is homogeneous.
- Fold in the wilted spinach and chopped sun-dried tomatoes until evenly mixed.
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Ready when: Mixture is smooth, cheese is fully incorporated, and spinach and tomatoes are distributed evenly
Tip: Whisk the eggs and cream thoroughly first to create a smooth base; folding in the vegetables last prevents overworking the mixture.
Fill and bake the quicheOven 375°F / 190°C
- Pour the filling into the par-baked crust, spreading the spinach and sun-dried tomatoes evenly.
- Bake at 375°F (190°C) for 25–30 minutes, until the edges are set and puffed but the center still jiggles slightly when gently shaken (about 1 inch diameter in the very center).
- The internal temperature at the center should reach 160°F (71°C) when measured with an instant-read thermometer.
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Ready when: Edges are puffed and set; center still has a slight jiggle (about 1 inch); internal temperature reaches 160°F (71°C)
Tip: Overbaking will yield a rubbery, curdled filling. The carryover cooking as it cools will finish setting the center.
Cool and rest
- Remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes before slicing.
- This allows the custard to set slightly and makes it easier to cut clean slices without the filling running.
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Ready when: Quiche is warm but firm enough to slice cleanly
Tip: Serve warm or at room temperature; do not chill immediately, as cold quiche can taste dense.
Good to know
Tips
- Always par-bake the crust with weights to prevent shrinking and ensure a crisp, not soggy, bottom.
- Squeeze wilted spinach very dry—excess moisture is the number one cause of a watery, soggy quiche.
- Do not overbake; the center should still jiggle slightly when removed from the oven. Carryover cooking will finish setting it as it cools.
- Let the baked quiche rest for at least 10 minutes before slicing; this allows the custard to firm up enough to cut clean portions without the filling running.
Make ahead
You can prepare the pie dough and refrigerate it up to 2 days ahead. The spinach can be wilted and squeezed dry up to 4 hours ahead and stored in an airtight container in the fridge. Assemble and bake the quiche the day you plan to serve it for best texture.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven for 12–15 minutes until warmed through. Do not microwave, as it can make the custard rubbery. The quiche may be frozen, unbaked, for up to 1 month; bake from frozen at 375°F (190°C) for 40–45 minutes until the center reaches 160°F (71°C).
Substitutions
- Gruyère cheese → Swiss cheese or aged Emmental. Both have a similar mild, nutty flavor and melt smoothly. Use the same amount. Avoid very sharp or very soft cheeses.
- Fresh baby spinach → Frozen spinach, thawed and squeezed very dry. Use 10 oz (280 g) frozen spinach. Thaw completely and squeeze hard in a kitchen towel to remove all moisture, or the quiche will be watery.
- Oil-packed sun-dried tomatoes → Roasted red peppers, patted dry and chopped. Use the same volume. Roasted peppers are milder and slightly sweeter. Ensure they are very dry to prevent excess liquid.
- Heavy whipping cream → Half-and-half mixed 1:1 with whole milk. This lightens the filling slightly. Use 1 cup total (120 ml half-and-half plus 120 ml milk). The custard will be slightly less rich.
