This Vegetarian Spinach Quiche with Sun-Dried Tomatoes, feta, and mozzarella is an easy, protein-and vegetable-rich dish. It’s the perfect veggie quiche recipe to make for family gatherings, holidays, or even just meal prep!
This vegetarian spinach quiche with tomatoes is golden and crispy on the outside tender and succulent on the inside.
Easy spinach quiche is perfect for any breakfast, brunch, luncheon, or dinner.
I love spinach because it’s one of the healthiest foods on the planet. Spinach is low in calories and high in vitamins. It is a rich source of major micronutrients such as iron, zinc, and magnesium and also contains vitamins E, A, C, K, and folate.
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Ingredients to Make Vegetarian Spinach Quiche with Sun-Dried Tomatoes
- frozen pie crust
- large eggs
- heavy cream
- fresh baby spinach
- sun-dried tomatoes
- feta cheese
- mozzarella
- onion
- garlic cloves
- olive oil
- salt and pepper, to taste
How to Make Vegetarian Spinach Quiche with Sun-Dried Tomatoes
Preheat oven to 350F.
Remove from the freezer pie crust and allow to come to room temperature. After that roll the pie crust into a pie plate and press it into place. Bake until the edges of the crust are starting to brown, about 10-15 min.
While the crust bakes heat a pan over medium heat. Saute garlic and onion in oil for 1-2 min. Add spinach to the pan on stage. Cook spinach in oil just until wilted.
Then, fill the quiche crust with spinach, feta cheese, sun-dried tomatoes, and mozzarella.
In a mixing bowl, whisk eggs and heavy cream together. Carefully pour the egg mixture over the spinach, cheese, dried tomatoes, and mozzarella.
Bake in the oven for 45-50 minutes, until the egg mixture, is set and the pie crust is golden brown. When the quiche is done, place it on a wire rack to cool. Cut into wedges and serve. Enjoy!
More recipe….
SMOKED SALMON AND SPINACH QUICHE
Vegetarian Spinach Quiche with San-Dried Tomatoes
Ingredients
- 1 frozen pie crust
- 4 eggs large
- ¼ cup heavy cream
- 1 cup fresh baby spinach
- ½ cup sun-dried tomatoes
- ½ cup feta cheese crumbled
- ½ cup mozzarella grated
- 3 tbsp olive oil
- 1 onion
- 2 gloves of garlic
- salt and pepper, to taste
Instructions
- Preheat oven to 350F. Remove from the freezer pie crust and allow to come to room temperature. After that, roll the pie crust into a pie plate and press it into place. Bake until the edges of the crust are starting to brown, about 10-15 min.
- While the crust bakes heat a pan over medium heat. Saute garlic and onion in oil for 1-2 min. Add spinach to the pan on stage. Cook spinach in oil just until wilted.
- Then, fill the quiche crust with spinach, feta cheese, sun-dried tomatoes, and mozzarella.
- In a mixing bowl, whisk eggs and heavy cream together. Carefully pour the egg mixture over the spinach, cheese, dried tomatoes, and mozzarella.
- Bake in the oven for 45-50 minutes, until the egg mixture, is set and the pie crust is golden brown. When the quiche is done, place it on a wire rack to cool. Cut into wedges and serve. Enjoy!
