Best 4 Sun Dried Tomato Spinach Quiche Recipes

MUSHROOM AND SUNDRIED TOMATO QUICHE

Steps:

• Preheat oven to 350 degrees F (180C). Lightly spray with cooking oil in a ceramic Baking Pie Dish (preferably a 9-inch), and set aside.
• COOK THE VEGGIES: In a non-stick skillet, over medium heat, heat olive oil, add onions and garlic, and sauté them until softened about 3 to 5 minutes. Add the mushrooms and crushed red pepper, stirring occasionally, cooking the mushrooms until all the moisture has disappeared about 5 minutes.
• Turn off heat. Stir in the salt, sundried tomatoes, and dried parsley. Transfer to a small bowl and allow to cool completely, or pop into the fridge to speed up things.
• WHISK THE INGREDIENTS: In a medium-size bowl, whisk eggs, half & half, Parmesan cheese until well combined. Stir in the mozzarella cheese. Next, fold in the mushroom mixture and stir until well combined. Set aside.
• Remove 1 frozen pie crust from your freezer. Allow to warm up to room temperature for 2 - 3 minutes. Using your hands to gently loosen at the edges of the crust and push off the crust to remove it from the silver tray it comes in, and place the frozen pie crust directly into your prepared ceramic baking pie dish. Don't worry if you broke it, it will bake and fuse itself together. NOTE: Save the silver tray for reheating leftovers the next day.
• Pour the entire mixture into the pie crust.
• Place the quiche on the center rack of the oven and bake for 40 to 50 minutes. The center of the quiche must be firm when you lightly shake it and the top should be golden brown.
• Remove from oven and allow to sit and rest for 10 to 15 minutes before serving. QUICK NOTE: The quiche will puff up like a soufflé, but then it will deflate as it cools down.
• Serves 6 to 8

PESTO QUICHE

Steps:

• Prepare the pastry crust according to the recipe directions (note: the recipe will yield 2 crusts. Feel free to either half the recipe or freeze the second half for a later time).
• Preheat the oven to 425 degrees F. Roll the dough into a 12-inch circle, then fit it into a 9-inch pie plate (not deep dish). Trim the crust so it overhangs the plate edge by about 1 inch all the way around, then tuck the edges under at the plate edge and crimp with your fingers or a fork.
• Prick the bottom of the crust all over with a fork at 1/2-inch intervals, then line the plate with foil or parchment paper. Fill with dry beans, uncooked rice, or pie weights, ensuring that the beans or weights are all the way up against the edges of the pan. Set on a rimmed baking sheet, then bake for 15 minutes. Remove the lining and weights. If the crust has puffed up in spots, gently press it back down with a fork. Bake, uncovered, for 8-10 additional minutes, until the bottom of the crust is lightly golden. Remove from oven and set aside. Reduce the oven temperature to 375 degrees F.
• Meanwhile, place the sundried tomatoes in a small bowl and cover them with boiling water. Let sit for 5 minutes to rehydrate, then drain and pat dry.
• In a large bowl whisk together the eggs, egg whites, milk, Greek yogurt, pesto, salt, and pepper. Then, stir in the spinach, Parmesan, and sundried tomatoes.
• With the pie plate still on the baking sheet, carefully pour the filling into the prebaked crust.
• Bake until the quiche is puffed and the center is set but still a little jiggly, 40 to 50 minutes. If the crust starts to brown too quickly as the quiche bakes, wrap the edges of the pan with foil to protect it. Let quiche cool on a wire rack for 15 minutes. Slice and serve warm or at room temperature.

SUN-DRIED TOMATO, FETA AND OLIVE QUICHE

Steps:

• Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
• Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
• Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
• Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
• Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.

SPINACH QUICHE WITH SUN-DRIED TOMATO AND BASIL FETA CHEESE

Steps:

• Preheat oven to 400 degrees.
• Prick pie shell all over with fork and bake about 8 minutes, just until it starts to turn golden brown. Let cool.
• Turn oven down to 375 degrees.
• Place oil in pre-heated skillet on medium-high heat.
• Add onion and cook for 2-3 minutes.
• Add garlic and cook for additional 30 seconds.
• Add Spinach and combine well, just until heated through.
• Remove from heat and set aside to cool.
• Beat eggs in a large bowl.
• Add sour cream, half-n-half, and asiago, beating well.
• Stir in spinach mixture followed by crumbled feta.
• Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!).
• Cook 35-45 minutes or until set.
• Let cool about 5 minutes and enjoy!