Sun-Dried Tomato and Spinach Quiche







A recipe from the cuisine, allowed in a / diet.

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!

Nutritional Chart

Calories: 518 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 24 g
  • 29 g
  • 42 g

Ingredients Needed for Sun-Dried Tomato and Spinach Quiche

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
1 cup parmesan, shredded
2 ounces of baby spinach
2 ounces of sun-dried tomato

How to Make Sun-Dried Tomato and Spinach Quiche

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. First, grab a 12 inches (30 cm) diameter round tart tray. Grease its bottom with butter.
  3. 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. Line parchment paper on the dough and use something heavy (like some red beans) to keep the shape of the dough.
  5. Slide the tray into the oven for the next 25 minutes.
  6. Add the eggs and egg whites in a large bowl and whisk.
  7. 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. Take the tart out of the oven and remove the weight. Pour the mixture. Don’t forget to keep the oven running.
  9. Top with the remaining parmesan and sun-dried tomatoes.
  10. Slide the tart into the oven for the next 50 minutes.

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