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Quiche has long been celebrated as a versatile dish that can effortlessly transition from breakfast to lunch, brunch, or even a light dinner. Its custardy filling, encased in a flaky crust, makes it the perfect canvas for a variety of ingredients. While traditional quiches often feature classic combinations like ham and cheese or spinach and mushroom, the Savory Sun-Dried Tomato Quiche brings a bold and tangy twist that elevates this beloved dish to new heights. Whether you’re hosting a leisurely weekend brunch, preparing a light dinner for family, or bringing a dish to a gathering, this quiche is sure to impress with its vibrant flavors and appealing presentation.

Savory Sun-Dried Tomato Quiche

Discover a new favorite with this Savory Sun-Dried Tomato Quiche, a delightful twist on a beloved classic. Perfect for any meal, whether it's brunch or dinner, this dish features a rich custard filling and flaky crust complemented by tangy sun-dried tomatoes. With layers of flavor from sautéed onions, aromatic herbs, and creamy cheese, this quiche is not only delicious but also a nutritious option packed with protein and vitamins. Ideal for gatherings, it's sure to impress!
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Ingredients
  

1 pre-made pie crust (store-bought or homemade)

6 large eggs

1 cup heavy cream

1 cup whole milk

1 cup sun-dried tomatoes, chopped (preferably oil-packed, drained)

1 cup shredded mozzarella cheese

1 cup crumbled feta cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the quiche.

    Prepare the Pie Crust: If you're making a homemade pie crust, roll it out to fit a 9-inch pie dish. For store-bought options, simply follow the package instructions. Once in the dish, use a fork to prick the bottom and sides of the crust. This step will help prevent bubbling during baking.

      Sauté the Onion and Garlic: In a medium skillet over medium heat, pour in a splash of olive oil. Add the finely chopped onion and cook, stirring occasionally, until it becomes translucent, about 4-5 minutes. Incorporate the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant. Once done, remove from heat and let the mixture cool slightly.

        Whisk the Egg Mixture: In a large mixing bowl, crack in the eggs and whisk together with the heavy cream and whole milk until fully blended and smooth. Season the mixture with salt, freshly ground pepper, dried oregano, and dried basil to enhance the flavors.

          Combine Ingredients: Add the sautéed onion and garlic to the egg mixture. Gently fold in the chopped sun-dried tomatoes, shredded mozzarella cheese, and crumbled feta cheese, mixing to ensure everything is evenly distributed throughout the filling.

            Fill the Crust: Carefully pour the delicious filling into your prepared pie crust, using a spatula to spread it evenly for consistent cooking.

              Bake the Quiche: Place the filled pie crust into your preheated oven and bake for 35-40 minutes. The quiche is done when the top turns a lovely golden brown and a knife inserted into the center comes out clean.

                Cool and Serve: Once baked, remove the quiche from the oven and allow it to cool for about 10 minutes. This cooling time makes it easier to slice and helps the filling set a bit more.

                  Enjoy: Serve warm or at room temperature. This savory quiche is perfect for brunch or as a light dinner option, and you can garnish with fresh basil leaves if desired for an added touch.

                    Prep Time, Total Time, Servings: 20 minutes | 55 minutes | 8 servings

                      - Presentation Tips: For an elegant presentation, slice the quiche into wedges and arrange on a serving platter. Garnish with additional fresh basil leaves and a light drizzle of olive oil around the edges for a pop of color.