Best 4 Quiche With Sun Dried Tomato Recipes

Indulge in the culinary delight of a classic French quiche with a vibrant twist. This sun-dried tomato quiche is an irresistible combination of flavors and textures, featuring a creamy custard filling studded with juicy sun-dried tomatoes, aromatic herbs, and savory cheese. Baked in a flaky, golden-brown crust, each slice offers a perfect balance of richness, tanginess, and a delightful crunch. Elevate your brunch, lunch, or dinner spread with this versatile dish, perfect for both special occasions and everyday enjoyment. Discover three variations of this delectable quiche: a classic version with Gruyère cheese, a vegetarian delight with roasted vegetables, and a hearty meat-lover's option with bacon and sausage. With step-by-step instructions and helpful tips, these recipes ensure a perfect quiche every time.

Let's cook with our recipes!

SAUSAGE AND SUN-DRIED TOMATO QUICHE

Sausage and Sun-Dried Tomato Quiche image

I decided to experiment one Sunday morning with a breakfast quiche. I love sun-dried tomatoes and always look for new ways to use them. I think the sweetness of the tomatoes goes wonderfully with sausage.

Provided by Stephanie

Categories Breakfast and Brunch Eggs Quiche

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 (9 inch) frozen pie crust, thawed
½ pound bulk pork sausage
2 shallots, chopped
1 clove clove garlic, minced
½ cup chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
4 eggs
1 cup whipping cream
1 cup shredded mozzarella cheese

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.

Nutrition Facts : Calories 392.3 calories, Carbohydrate 13.7 g, Cholesterol 162.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 14 g, Sodium 498 mg, Sugar 2.7 g

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE

Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche image

Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.

Provided by Il Max

Categories Breakfast and Brunch Eggs Quiche

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

4 tablespoons pesto
1 (9 inch) unbaked pie crust
4 tablespoons crumbled goat cheese
3 eggs
½ cup half-and-half cream
1 tablespoon all-purpose flour
8 oil-packed sun-dried tomatoes, drained and cut into strips
salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
Bake in preheated oven for 30 minutes, or until done.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g

SUN-DRIED TOMATO, FETA AND OLIVE QUICHE

Sun-Dried Tomato, Feta and Olive Quiche image

This is a truly delicious and easy vegetarian quiche that my family love. Its so simple to whip up on a weeknight and even though it has no meat is substantial enough to satisfy the hungriest of kids or partners. The subtle flavour of basil in this impressive quiche gives it that extra special "something" and you could easily add in spinach or any of your other fave vegies to make it your own.

Provided by Brittney_B

Categories Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 sheets frozen shortcrust pastry, thawed
1/3 cup sun-dried tomato, coarsely chopped
150 g feta cheese, crumbled
1/4 cup basil leaves, chopped
1/2 cup pitted black olives, halved
1/2 cup grated tasty cheese
2 eggs
1 cup light cream

Steps:

Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.

Nutrition Facts : Calories 537.7, Fat 39.6, SaturatedFat 16.5, Cholesterol 130.7, Sodium 859, Carbohydrate 32.6, Fiber 3.1, Sugar 2.5, Protein 13.8

ARTICHOKE AND SUN-DRIED TOMATO QUICHE

Artichoke and Sun-Dried Tomato Quiche image

Make and share this Artichoke and Sun-Dried Tomato Quiche recipe from Food.com.

Provided by ratherbeswimmin

Categories Savory Pies

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 large eggs
1 1/2 cups half-and-half or 1 1/2 cups milk
2 garlic cloves, minced
1/2 teaspoon salt
fresh ground pepper
1 cup grated monterey jack cheese
1 (9 inch) pie crusts, partially baked
1/4 cup sun-dried tomato, soaked in boiling water for 5 minutes, drained, dried and chopped (do not use oil-packed tomatoes)
1 (14 ounce) can quartered artichoke hearts, drained
1 tablespoon chopped fresh basil (or 1/2 teaspoon dried basil)
1/4 cup grated parmesan cheese

Steps:

In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
Pour the egg mixture over all.
Sprinkle with parmesan cheese.
Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
Let stand for 10 minutes.
Cut into wedges and serve.
**As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.

Nutrition Facts : Calories 593.6, Fat 39.7, SaturatedFat 17.9, Cholesterol 222.8, Sodium 1260.6, Carbohydrate 38.6, Fiber 7.5, Sugar 3, Protein 23.5

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your quiche. Look for sun-dried tomatoes that are plump and moist, and use a good quality cheese that melts well.
Don't overcook the quiche. The quiche is done when the center is just set and a toothpick inserted into the center comes out clean. Overcooking will make the quiche dry and rubbery.
Let the quiche cool slightly before slicing. This will help to prevent the quiche from falling apart.
Serve the quiche warm or at room temperature. Quiche is a versatile dish that can be served for breakfast, lunch, or dinner. It's also a great make-ahead meal.

Conclusion:

Sun-dried tomato quiche is a delicious and easy-to-make dish that is perfect for any occasion. With its flaky crust, creamy filling, and flavorful sun-dried tomatoes, this quiche is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this sun-dried tomato quiche a try. You won't be disappointed!