Spinach and Sun dried Tomato Quiche


This classic spinach and sun dried tomato quiche is the perfect weekend brunch, lunch or make ahead dinner recipe. I plan on serving it for my Mom and family for Mother’s Day brunch because I can make it ahead of time and reheat it before guests come over and I won’t feel rushed on a relaxing late morning. Instead of a pie crust shell, I opt for a store bought pie dough I can roll out myself, they taste better and makes the whole quiche look more homemade.


Spinach and Sundried Tomato Quiche

  • Author: Roni Proter
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


Units Scale
  • 7 eggs
  • 1 1/2 cups heavy cream
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup grated Parmesan
  • 1/2 cup packed cooked, chopped spinach leaves
  • 2 tbsp chopped sun dried tomatoes
  • 1 tsp kosher salt
  • 1/2 tsp fresh cracked pepper
  • pre made savory pie crust


  1. Heat oven to 350 degrees.
  2. Roll out crust into a pie baking dish and pierce the sides and bottom with a fork. Place in the refrigerator while you assemble the other ingredients.
  3. Whisk the eggs and cream in a medium mixing bowl, then add the spinach, sun dried tomatoes, salt and pepper and stir until well combined.
  4. Fold in the Cheddar and Parmesan cheese and pour into the baking dish.
  5. Bake for 30 minutes or until the top browns and the center is set. Cool before slicing into 8 even wedges.

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