This recipe has so many of my favorite flavors in one dish! It is perfect to throw together and pop in the oven for breakfast or brunch with friends (and mimosas!). The real stars of this dish are the sun-dried tomatoes, which give it that umami flavor, and the sweetness from the caramelized onion. Add in Brie cheese and spinach and insert drooling emoji here.

For this quiche, I chose a soft Brie, but you could also use Camembert or even goat cheese – for a little more tartness & bite.

Pie crust tips:

It is really quick and easy to throw together this recipe if you buy a pie crust in a pre-shaped pan. You can find them in the frozen section of the supermarket. I didn’t blind bake my pie crust (…gasps!). Instead, I have another trick. I placed my pie crust in the oven inside of a pre-heated cast-iron skillet to ensure a crispy bottom. If you don’t have a cast-iron skillet, you can also use a pizza stone or just a plain old pre-heated pan to place it while it cooks. This ensures it will also cook from the bottom-up!

Pie crust shield:

You are also going to create a pie crust shield for your quiche while it cooks. This is simply aluminum foil that is either cut or formed into a circle and then pressed over the edges of the crust to protect it from over browning. It’s not glamorous or sexy, but totally practical and necessary. I placed my shield on after the first 15 minutes of bake time, after it was my desired level of golden-brown.

Use organic, if you can. You can really taste the quality ingredients. I used free-range organic eggs and organic half-and-half.

Leftovers?

The quiche will keep for 3-5 days in the fridge. I usually make it on a Sunday and reheat it for breakfast during the week; it holds its flavor and texture surprisingly well and tastes just as good as the day I made it. It will also last you 2-3 months in the freezer. I hope you enjoy!

Spinach, Onion & Sun-Dried Tomato Quiche Recipe:

1 frozen pie crust

1 cup sliced yellow onion

2 cups fresh spinach

1/4 cup julienne cut sun dried tomatoes

4 large eggs

2 large egg yolks

1 & 1/2 cups half and half

1/2 cup Brie cheese, cut into chunks

1 teaspoon kosher salt 

3/4 teaspoon black pepper 

1 tablespoon butter

1 tablespoon oil

Step 1.

Follow the directions on your pie crust for thawing. Preheat your oven to 425 and on the lower 1/3 of the oven, place a cast iron skillet, a pizza stone or a pan to preheat. This is where you will place your quiche later and ensures a crispy bottom crust.

Step 2.

Thinly slice the yellow onion into half moons. Add 1 tablespoon butter and 1 tablespoon oil to a hot fry pan and add your onions. You want to cook on high stirring frequently for about 10-15 minutes until they caramelize, turning brown and soft. Reduce heat if they are sticking or getting too brown. Remove the onions from the pan.

Step 3.

Turn the pan down to medium heat. Add your spinach to the pan and wilt for about 2 minutes.

Step 4.

Julienne cut the sun dried tomatoes. Cut off the white rind on the outside of the Brie cheese and cube into 1 inch chunks .

Step 5.

In a large bowl, add 4 eggs, 2 egg yolks, half and half, salt and pepper. Whisk to combine. 

Step 6.

Remove the pie crust from the fridge and layer in your ingredients starting with the Brie cheese, followed by caramelized onions, sun-dried tomatoes, spinach and finally the egg mixture. 

Step 7.

Place the quiche in the oven on the preheated pan, skillet or pizza stone to bake for 15 minutes. After baking for 15 minutes, turn the oven temperature down to 375. Take the quiche out of the oven and cover the crust with tin foil to prevent over browning. Return to the oven to cook on the hot pan and bake for another 35-45 minutes. Don’t forget to lower the temperature. You will know the quiche is done when the top is lightly browned. When you give the quiche a shake, it should be be jiggly but not sloshy. 

Step 8.

Remove from the oven and let it cool for 20 minutes before slicing and serving.