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Sun-Dried Tomato and Spinach Quiche

This sun-dried tomato and spinach quiche is perfect for all of you fond of Mediterranean flavors. That is thanks to ingredients like sun-dried tomatoes, pesto sauce, parmesan, and Greek yogurt. You can make the dough yourself, but if you're feeling lazy today, it's okay to skip and buy some puff pastry. We did and the quiche turned out perfect!
This sun-dried tomato and spinach quiche is perfect for all of you fond of Mediterranean flavors. That is thanks to ingredients like sun-dried tomatoes, pesto sauce, parmesan, and Greek yogurt. You can make the dough yourself, but if you're feeling lazy today, it's okay to skip and buy some puff pastry. We did and the quiche turned out perfect!

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Ingredients

1 teaspoon butter
1 puff pastry sheet, thawed
4 eggs
2 egg whites
½ cup milk
2 tablespoons of greek yogurt
2 tablespoons of pesto sauce
salt
pepper
1 cup parmesan, shredded
2 ounces of baby spinach
2 ounces of sun-dried tomato

Ingredients

Steps

1
Done

Preheat the oven to 360 degrees F/180 degrees C.

2
Done

First, grab a 12 inches (30 cm) diameter round tart tray. Grease its bottom with butter.

3
Done

Lay the puff pastry and press it well on the sides and bottom of the tray. Cut off the excess pastry. Pinch the surface of the dough with a fork.

4
Done

Line parchment paper on the dough and use something heavy (like some red beans) to keep the shape of the dough.

5
Done

Slide the tray into the oven for the next 25 minutes.

6
Done

Add the eggs and egg whites in a large bowl and whisk.

7
Done

Add the milk, greek yogurt, pesto, and a pinch of salt. Add the spinach, 3/4 of the parmesan, and half of the sun-dried tomatoes. Whisk.

8
Done

Take the tart out of the oven and remove the weight. Pour the mixture. Don't forget to keep the oven running.

9
Done

Top with the remaining parmesan and sun-dried tomatoes.

10
Done

Slide the tart into the oven for the next 50 minutes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

518 kcal
Calories
24 g
Protein
29 g
Fat
42 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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