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Sundried Tomato and Goat Cheese Quiche

This sundried tomato and goat cheese quiche is a yummy breakfast for brunch option! It’s flavorful and sophisticated and great for those who love goat cheese and sundried tomatoes together.

I love to bake it up and then eat a slice each morning for a delicious meal until it’s all gone, so it lasts a few days and I can eat good without the effort each day.

This quiche also has spinach in it and a parmesan cheese crusted top that bakes up beautifully and gives it a nice salty finish.

I have a homemade pie dough recipe below but if you prefer a pre-made crust or a different quiche crust recipe, feel free to use those as well.

What you need to make this Sundried Tomato and Goat Cheese Quiche: (printable recipe card is below)

For the crust:

  • 1 cup flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1/3 cup cold butter – cut into chunks
  • 1/2 cup ice cold water

For the filling:

  • 7 eggs
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Dijon mustard
  • Dash of cayenne pepper
  • 2 handfuls spinach -chopped
  • 1/3 cup sun-dried tomatoes – chopped
  • 1/4 cup goat cheese – separated into small pieces
  • 1/3 cup Parmesan cheese

Instructions:

  1. Preheat oven to 350 F.
  2. Mix together the flour, salt, sugar and cold butter until the butter is roughly pea sized then add in the cold water until a dough forms.
  3. Roll out into a thin dough and place into your pie tin.
  4. Lay a piece of parchment paper on top of the dough and place beans or baking beans on top of crust then blind bake the crust for 20 minutes.
  5. While crust is baking, add together all of the the filling ingredients except the Parmesan cheese.
  6. When pie crust is done, remove baking beans and parchment paper and add the filling to the crust.
  7. Bake roughly 40 minutes, or until the center of the quiche feels baked when pressed on.
  8. Serve and enjoy. (I love hot sauce or sriracha on mine)

Here are a few other recipes you may also enjoy:

Egg Ham and Cheese Flatbread
Shrimp & Eggs Benedict
Veggie Packed Frittata

Print Recipe
5 from 2 votes

Sundried Tomato and Goat Cheese Quiche

A tasty quiche that is filled with sun dried tomatoes, goat cheese, spinach and parmesan cheese.
Prep Time10 minutes
Cook Time40 minutes
Course: Breakfast, Dinner, Main Course
Cuisine: Breakfast, brunch, French, main course
Keyword: Breakfast, brunch, eggs, main course
Servings: 6 servings

Ingredients

For the crust:

  • 1 cup flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1/3 cup cold butter – cut into chunks
  • 1/2 cup ice cold water

For the filling:

  • 7 eggs
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Dijon mustard
  • Dash of cayenne pepper
  • 2 handfuls spinach -chopped
  • 1/3 cup sun-dried tomatoes – chopped
  • 1/4 cup goat cheese – separated into small pieces
  • 1/3 cup Parmesan cheese

Instructions

  • Preheat oven to 350 F.
  • Mix together the flour, salt, sugar and cold butter until the butter is roughly pea sized then add in the cold water until a dough forms.
  • Roll out into a thin dough and place into your pie tin.
  • Lay a piece of parchment paper on top of the dough and place beans or baking beans on top of crust then blind bake the crust for 20 minutes.
  • While crust is baking, add together all of the the filling ingredients except the Parmesan cheese.
  • When pie crust is done, remove baking beans and parchment paper and add the filling to the crust.
  • Bake roughly 40 minutes, or until the center of the quiche feels baked when pressed on.
  • Serve and enjoy. (I love hot sauce or sriracha on mine)