Sun Dried Tomato Quiche – Easy, Creamy, and Flavorful Recipe
Rich, savory, and beautifully satisfying, Sun Dried Tomato Quiche brings together the elegance of a classic French dish with the bold, concentrated flavor of sun-dried tomatoes. Each slice delivers a creamy custard filling balanced by the slight tang and sweetness of tomatoes that have been slowly dried to intensify their taste. Combined with eggs, cheese, and a flaky crust, the result feels both comforting and refined—perfect for brunch gatherings, light lunches, or relaxed dinners.
Quiche has long been appreciated for its versatility, and this variation stands out for its depth of flavor without requiring complicated techniques. Sun-dried tomatoes add a gourmet touch while remaining pantry-friendly, making this recipe ideal for home cooks who want impressive results with minimal fuss. Served warm or at room temperature, this quiche fits seamlessly into busy schedules while still feeling special enough for guests.
Ingredients Needed
The following table lists the ingredients required for Sun Dried Tomato Quiche along with approximate calorie counts per ingredient.
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Pie crust (9-inch) | 1 | 1,200 kcal |
| Eggs | 4 large | 280 kcal |
| Heavy cream | 1 cup | 820 kcal |
| Sun-dried tomatoes (oil-packed, drained) | ½ cup | 180 kcal |
| Shredded cheese (Gruyère or mozzarella) | 1 cup | 400 kcal |
| Onion (finely chopped) | ½ cup | 30 kcal |
| Olive oil | 1 tbsp | 120 kcal |
| Garlic (minced) | 2 cloves | 10 kcal |
| Salt | ½ tsp | 0 kcal |
| Black pepper | ½ tsp | 3 kcal |
| Dried basil or thyme | 1 tsp | 5 kcal |
Step-by-Step Cooking Instructions
- Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and crimp the edges.
- Blind bake the crust for 8–10 minutes to prevent sogginess, then set aside.
- Sauté the onion in olive oil over medium heat until soft and translucent. Add garlic and cook for 30 seconds. Remove from heat.
- Whisk the eggs and cream in a large bowl until smooth and well combined.
- Season the mixture with salt, pepper, and dried herbs.
- Layer the filling by spreading sun-dried tomatoes and sautéed onions evenly over the crust.
- Sprinkle cheese evenly on top of the vegetables.
- Pour the egg mixture gently into the crust.
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
- Cool for 10 minutes before slicing and serving.
Tips for Customizing the Recipe
- Add protein: Cooked bacon, ham, or grilled chicken enhance heartiness.
- Make it vegetarian-friendly: Add spinach, mushrooms, or zucchini for extra texture.
- Change the cheese: Feta adds tang, while cheddar brings sharpness.
- Lighten it up: Substitute half-and-half or whole milk for heavy cream.
- Go crustless: Skip the crust and bake in a greased dish for a low-carb option.
Nutritional Information (Per Slice, Approx.)
| Nutrient | Amount (Per Slice) |
|---|---|
| Calories | 380–420 kcal |
| Carbohydrates | 22 g |
| Protein | 14 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 3 g |
Values will vary depending on ingredients and portion size.
Serving Suggestions
Sun Dried Tomato Quiche pairs beautifully with a crisp green salad dressed in a light vinaigrette. Roasted vegetables or fresh fruit on the side help balance the richness of the dish. For brunch, serve alongside crusty bread and coffee, or enjoy it as a light dinner with a glass of white wine.
Sun Dried Tomato Quiche
6–8 slices
servings15
minutes35
minutes380-420
kcalIngredients
For the Crust
1 (9-inch) pie crust
For the Filling
4 large eggs
1 cup heavy cream
½ cup sun-dried tomatoes (oil-packed, drained)
1 cup shredded cheese (Gruyère, mozzarella, or preferred)
½ cup onion, finely chopped
1 tbsp olive oil
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
1 tsp dried basil or thyme
Directions
- Preheat oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, crimping the edges.
- Blind bake the crust for 8–10 minutes and set aside.
- Sauté onions in olive oil until soft, add garlic for 30 seconds, then remove from heat.
- Whisk eggs and heavy cream until smooth, then season with salt, pepper, and dried herbs.
- Layer sun-dried tomatoes and sautéed onions in the crust.
- Sprinkle shredded cheese evenly on top.
- Pour the egg mixture gently over the filling.
- Bake for 35–40 minutes or until the center is set and lightly golden.
- Let cool 10 minutes before slicing and serving.
Recipe Video
Notes
- For best flavor, use oil-packed sun-dried tomatoes. If using dry-packed, soak them in warm water for 10–15 minutes before adding to the quiche.
Blind-bake the crust for 8–10 minutes to prevent a soggy bottom.
Avoid overmixing the egg and cream mixture to keep the quiche light and creamy.
FAQs
1. What type of sun-dried tomatoes should I use?
Both oil-packed and dry-packed sun-dried tomatoes work. Oil-packed tomatoes are softer and more flavorful, while dry-packed ones should be rehydrated in warm water for 10–15 minutes before use.
2. Can I make this quiche ahead of time?
Yes! You can prepare the quiche a day in advance and store it covered in the refrigerator. Reheat slices in the oven or microwave before serving.
3. Can I freeze Sun Dried Tomato Quiche?
Absolutely. Once fully cooled, wrap the quiche tightly in foil or plastic wrap and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
4. Can I use a different crust or make it crustless?
Yes! You can use a store-bought or homemade pie crust, or skip the crust entirely for a low-carb option. Baking time may be slightly reduced for a crustless version.
5. What cheese works best in this quiche?
Gruyère is classic, but mozzarella, cheddar, feta, or a combination can also be used depending on your taste preference.
Conclusion
Sun Dried Tomato Quiche delivers bold flavor, creamy texture, and timeless appeal in every bite. Easy to prepare and endlessly adaptable, it’s a recipe that works for everyday meals and special occasions alike. Whether served warm from the oven or enjoyed as leftovers the next day, this quiche offers a delicious way to bring comfort and elegance to the table with minimal effort.
