Savory Spinach and Sun-Dried Tomato Quiche with Feta
This delightful Savory Spinach and Sun-Dried Tomato Quiche features a rich blend of flavors that harmoniously come together to create the ultimate comfort food. The quiche is filled with sautéed vidalia onions, fresh garlic, and nutrient-rich spinach, all enveloped in a velvety custard of eggs, sour cream, and creamy half-and-half. The addition of sun-dried tomato and basil feta cheese not only elevates the taste but also adds a burst of color and Mediterranean flair. This recipe has been crafted through experimentation and is a staple at family gatherings and parties. When baked, it transforms into a golden masterpiece that is sure to impress your guests and delight your palate. Perfect for brunch or as a light dinner, this quiche is both satisfying and elegant. Serve it warm or at room temperature, and watch it disappear quickly!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
olive oil
2 tablespoons (used for sautéing)
vidalia onion
1 medium (chopped)
garlic cloves
2-3 (chopped)
frozen chopped spinach
1 (10 ounce) package (thawed and excess water squeezed out)
large eggs
4 (beaten)
sour cream
1/2 cup (used in the custard mixture)
half-and-half cream
1/2 cup (used in the custard mixture)
asiago cheese
1/4 cup (shredded (or grated Parmesan))
feta cheese with sun-dried tomato and basil
4 ounces (crumbled)
deep dish pie shell
1 (pre-baked)
Instructions
1
Preheat the oven to 400°F (200°C).
2
Using a fork, prick the bottom and sides of a deep dish pie shell to prevent bubbling. Bake in the preheated oven for about 8 minutes, or until the shell begins to turn golden brown. Remove from the oven and allow to cool slightly.
3
Reduce the oven temperature to 375°F (190°C).
4
Heat the olive oil in a skillet over medium-high heat.
5
Add the chopped vidalia onion and sauté for 2-3 minutes until translucent.
6
Stir in the chopped garlic and cook for an additional 30 seconds until fragrant.
7
Add the thawed and drained spinach to the pan, mixing well until heated through. Remove the skillet from heat and set aside to cool slightly.
8
In a large mixing bowl, beat the eggs thoroughly.
9
Incorporate the sour cream and half-and-half, whisking until smooth and creamy.
10
Add the shredded asiago cheese and mix well to combine.
11
Fold in the spinach and onion mixture followed by crumbled sun-dried tomato and basil feta cheese, mixing gently until evenly distributed.
12
Pour the filling into the pre-baked pie shell, placing it on a cookie sheet to catch any potential spills.
13
Bake in the oven for 35-45 minutes, or until the quiche is set and slightly puffed up. A knife inserted in the center should come out clean.
14
Allow the quiche to cool for about 5 minutes before slicing. Serve warm and enjoy your delicious creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Spinach and Sun-Dried Tomato Quiche?
It is a Mediterranean-style quiche featuring sautéed vidalia onions, garlic, spinach, and a blend of feta and asiago cheeses in a creamy egg custard.
How many eggs are required for this recipe?
The recipe calls for 4 large eggs.
What temperature should the oven be for pre-baking the crust?
Preheat the oven to 400°F (200°C) for the initial pie shell baking.
What temperature should the quiche be baked at?
Once the filling is added, reduce the oven temperature to 375°F (190°C).
How do I prepare the frozen spinach?
The spinach should be thawed and then have all excess water squeezed out before being added to the recipe.
What specific type of onion is recommended?
The recipe specifies using one medium vidalia onion, chopped.
How long should I pre-bake the pie shell?
Bake the empty shell for about 8 minutes or until it begins to turn golden brown.
Why should I prick the pie shell with a fork?
Pricking the bottom and sides with a fork helps prevent the crust from bubbling during the pre-baking process.
What type of cheeses are used in this quiche?
The recipe uses shredded asiago cheese and crumbled feta cheese with sun-dried tomato and basil.
Can I substitute the asiago cheese?
Yes, you can use grated Parmesan cheese as a substitute for shredded asiago.
How much feta cheese is needed?
You will need 4 ounces of crumbled sun-dried tomato and basil feta cheese.
What liquid ingredients make up the custard?
The custard consists of eggs, 1/2 cup of sour cream, and 1/2 cup of half-and-half cream.
How many garlic cloves are included?
The recipe suggests using 2-3 chopped garlic cloves.
How long should I sauté the onions?
Sauté the onions for 2-3 minutes until they become translucent.
When should the garlic be added during sautéing?
Add the garlic after the onions are translucent and cook for an additional 30 seconds until fragrant.
How long does the quiche take to bake?
The quiche takes between 35 and 45 minutes to bake.
How can I tell if the quiche is fully cooked?
The quiche is done when it is set and slightly puffed; a knife inserted in the center should come out clean.
How long should I let the quiche cool before serving?
Allow the quiche to cool for about 5 minutes before slicing.
What type of pie shell is required?
A deep dish pie shell is recommended for this recipe.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe containing vegetables, eggs, and dairy.
Should the quiche be served warm?
It can be served warm or at room temperature.
How much olive oil is used for sautéing?
The recipe uses 2 tablespoons of olive oil.
What is the best occasion for this dish?
This quiche is perfect for brunch, family gatherings, parties, or a light dinner.
Should I bake the pie shell on a separate sheet?
Yes, placing the pie shell on a cookie sheet while baking helps catch any potential spills.
When do I fold in the spinach mixture?
Fold the spinach and onion mixture into the egg and cheese mixture after they have been whisked together.
How is the feta cheese prepared for the recipe?
The feta cheese should be crumbled before being gently folded into the mixture.
What makes this quiche have a Mediterranean flair?
The use of sun-dried tomatoes, basil, spinach, and feta cheese provides its Mediterranean flavor profile.
What is the preparation for the garlic?
The garlic should be chopped before being added to the skillet.
Can I use fresh spinach instead of frozen?
The recipe specifically calls for a 10-ounce package of frozen chopped spinach, but if using fresh, you would need to cook and drain it similarly.
What is the texture of the finished quiche?
It has a velvety, creamy custard texture with a golden, slightly puffed top.