This sundried tomato and goat cheese quiche is a yummy breakfast for brunch option! It’s flavorful and sophisticated and great for those who love goat cheese and sundried tomatoes together.
I love to bake it up and then eat a slice each morning for a delicious meal until it’s all gone, so it lasts a few days and I can eat good without the effort each day.
This quiche also has spinach in it and a parmesan cheese crusted top that bakes up beautifully and gives it a nice salty finish.
I have a homemade pie dough recipe below but if you prefer a pre-made crust or a different quiche crust recipe, feel free to use those as well.
What you need to make this Sundried Tomato and Goat Cheese Quiche: (printable recipe card is below)
For the crust:
- 1 cup flour
- 1 tsp salt
- 1 tsp sugar
- 1/3 cup cold butter – cut into chunks
- 1/2 cup ice cold water
For the filling:
- 7 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Dijon mustard
- Dash of cayenne pepper
- 2 handfuls spinach -chopped
- 1/3 cup sun-dried tomatoes – chopped
- 1/4 cup goat cheese – separated into small pieces
- 1/3 cup Parmesan cheese
Instructions:
- Preheat oven to 350 F.
- Mix together the flour, salt, sugar and cold butter until the butter is roughly pea sized then add in the cold water until a dough forms.
- Roll out into a thin dough and place into your pie tin.
- Lay a piece of parchment paper on top of the dough and place beans or baking beans on top of crust then blind bake the crust for 20 minutes.
- While crust is baking, add together all of the the filling ingredients except the Parmesan cheese.
- When pie crust is done, remove baking beans and parchment paper and add the filling to the crust.
- Bake roughly 40 minutes, or until the center of the quiche feels baked when pressed on.
- Serve and enjoy. (I love hot sauce or sriracha on mine)
Here are a few other recipes you may also enjoy:
Egg Ham and Cheese Flatbread
Shrimp & Eggs Benedict
Veggie Packed Frittata
Sundried Tomato and Goat Cheese Quiche
A tasty quiche that is filled with sun dried tomatoes, goat cheese, spinach and parmesan cheese.
Servings: 6 servings
Ingredients
For the crust:
- 1 cup flour
- 1 tsp salt
- 1 tsp sugar
- 1/3 cup cold butter – cut into chunks
- 1/2 cup ice cold water
For the filling:
- 7 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Dijon mustard
- Dash of cayenne pepper
- 2 handfuls spinach -chopped
- 1/3 cup sun-dried tomatoes – chopped
- 1/4 cup goat cheese – separated into small pieces
- 1/3 cup Parmesan cheese
Instructions
- Preheat oven to 350 F.
- Mix together the flour, salt, sugar and cold butter until the butter is roughly pea sized then add in the cold water until a dough forms.
- Roll out into a thin dough and place into your pie tin.
- Lay a piece of parchment paper on top of the dough and place beans or baking beans on top of crust then blind bake the crust for 20 minutes.
- While crust is baking, add together all of the the filling ingredients except the Parmesan cheese.
- When pie crust is done, remove baking beans and parchment paper and add the filling to the crust.
- Bake roughly 40 minutes, or until the center of the quiche feels baked when pressed on.
- Serve and enjoy. (I love hot sauce or sriracha on mine)