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Sun-Dried Tomato, Spinach, and Feta Quiche

Prep Time30 mins
Cook Time40 mins
Course: Breakfast
Cuisine: French
Keyword: feta, quiche, spinach, sun-dried tomato
Servings: 6
Author: Erica


For the Pastry

  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup finely grated parmesan cheese
  • 8 tbsp unsalted butter, cut into cubes
  • 1/4 cup ice-cold water

For the Filling

  • 1 tbsp olive oil
  • 1/2 white onion, diced
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups spinach, roughly chopped
  • 1/2 cup feta cheese
  • 3/4 cup whole milk
  • 3 eggs
  • 1 tbsp dried oregano
  • 1/2 tsp salt


Make the Pastry Case

  • Preheat the oven to 350°F.
  • Mix the flour, salt, and grated parmesan. Either with your hands or with a pastry cutter (I prefer the pastry cutter to help keep the butter cold), rub in the butter until the mixture resembles fine breadcrumbs.
  • Add the water and mix until barely combined. You may need a little more or less water here depending on your climate, so start a little at a time and add until the dough holds together just enough to make a ball. Don't stress if you feel like you need a tablespoon or two more water than this recipe calls for.
  • Wrap the dough (I use Bee's Wrap for this) and let it rest in the fridge for about ten minutes.
  • Once the dough is rested, roll it out to about 1/4 inch thick. Lift the sheet of dough into an 8 inch tart pan, and don't cut off the overhang. Press the pastry into the edges of the tin. Poke the bottom and the sides of the pastry several times with a fork to help keep it from puffing up in the oven. Lay a sheet of parchment paper over the tart and fill it with baking beans or dried beans.
  • Blind bake the tart case with the baking beans for 10 minutes. Then remove the parchment paper and beans and bake for ten more minutes. Cut off the overhanging pastry before filling and finishing baking.

Make the Filling

  • While the pastry case is blind baking, make the filling. Heat the olive oil in a pan until it shimmers, then add the diced onion. Cook until the onion starts to soften, about 4 minutes.
  • In a bowl, combine the cooked onion, sun-dried tomatoes, spinach, feta cheese, milk, eggs, oregano, and salt.
  • When the pastry case is done blind baking, fill it with the filling and cook for 40 minutes until the center is just set.
  • Any leftovers will keep in the fridge for about three days and can be reheated in the microwave.