Spinach and Sundried Tomato Quiche

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

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


  1. Preheat the oven to 375°F (190°C).
  2. Press the pie crust into a greased pie dish.
  3. In a bowl, mix the spinach, sundried tomatoes, and mozzarella cheese.
  4. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
  5. Combine the egg mixture with the spinach mixture and pour into the pie crust.
  6. Bake for 35-40 minutes or until the quiche is set and the crust is golden brown.
  7. 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

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