A delightful Spinach and Sundried Tomato Quiche that will elevate your brunch game. Packed with flavors and nutrients, this quiche is a crowd-pleaser.
Spinach and Sundried Tomato Quiche
- 1 pre-made pie crust
- 1 cup fresh spinach, chopped
- 1/2 cup sundried tomatoes, diced
- 1 cup shredded mozzarella cheese
- 4 large eggs
- 1 cup milk
- Salt and pepper to taste
- Preheat the oven to 375°F (190°C).
- Press the pie crust into a greased pie dish.
- In a bowl, mix the spinach, sundried tomatoes, and mozzarella cheese.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Combine the egg mixture with the spinach mixture and pour into the pie crust.
- Bake for 35-40 minutes or until the quiche is set and the crust is golden brown.
- Allow it to cool for a few minutes before slicing.
Total Time: 50 minutes
Yield: 8 servings
Nutritional Information (per serving):
Calories: 240 | Fat: 15g | Carbohydrates: 18g | Protein: 10g