Sun-Dried Tomato Spinach Feta Quiche with Roasted Peppers
A savory custard quiche combining Mediterranean flavors of tangy sun-dried tomatoes, creamy feta cheese, and earthy spinach nestled in a buttery pastry crust. The roasted red bell peppers add sweet depth while Italian herbs tie the flavors together. Perfect for brunch gatherings, light dinners, or elegant picnics. The make-ahead friendly nature and ability to serve at room temperature makes this ideal for entertaining. This version stands out with its generous vegetable filling and the bright acidity from oil-packed sun-dried tomatoes that cuts through the rich custard base.
Ingredients
- 1 pastry crust, homemade or store-bought
- ½ red bell pepper, roasted, peeled and diced
- 5 ounces frozen chopped spinach, thawed and squeezed dry
- 6 sun-dried tomatoes packed in oil, drained well and choppedcherry tomatoes1 cup halved cherry tomatoesvegetarian
less intense flavor
- 4 ounces feta cheese, cubed
- 3 large eggs
- 1 cup half and half
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried Italian herbs
Instructions
- 1
Preheat oven to 375 degrees
- 2
Line a 10 1/2-inch tart pan with prepared pastry crust
- 3
Line crust with non-stick foil and top with dried beans or pie weights
- 4
Bake for 20 minutes, then remove foil and bake for another 3-4 minutes
- 5
Remove from oven and allow to cool slightly
- 6
Layer crust with red bell pepper, spinach, sun-dried tomatoes, and feta
- 7
Whisk together eggs, then stir in half and half and seasonings until well blended
- 8
Gently pour egg mixture over filling
- 9
Bake until puffed and golden brown, about 30 minutes, or until center jiggles very slightly when tapped
Tips
Squeeze spinach very dry by wrapping in clean kitchen towel and twisting to remove excess moisture that could make quiche soggy
Let quiche cool for 10-15 minutes before slicing to allow custard to set properly for clean cuts
Use a knife tip to test doneness - insert into center and it should come out mostly clean with just slight wetness
Good to Know
Refrigerate covered up to 3 days
Can be assembled unbaked up to 1 day ahead, cover and refrigerate, add 5-10 minutes to baking time
Serve warm or at room temperature, cuts best after 10-15 minutes cooling
Common Mistakes
Squeeze spinach thoroughly dry to avoid watery quiche
Don't skip blind baking the crust to prevent soggy bottom
Pour custard slowly to avoid disturbing vegetable layers
Substitutions
FAQ
Can I make this quiche ahead of time?
Yes, you can bake it completely up to 2 days ahead and reheat gently, or assemble unbaked up to 1 day ahead and bake when ready to serve.
What if I don't have a tart pan?
Use a 9-inch pie pan instead, though the quiche will be slightly thicker. Adjust baking time by checking doneness with a knife test.
How long will leftover quiche keep?
Properly stored in the refrigerator, leftover quiche will keep for up to 3-4 days. Reheat individual slices in microwave or oven until warmed through.