Making a delicious homemade quiche is easier than you think. Layered on a buttery pie crust baked to perfection, it only takes a handful of ingredients (which can be customized to your liking). The result is fluffy egg pieces, tender vegetables and cheesy goodness providing a filling meal for egg lovers.
If you enjoy baked egg dishes, give us a try Crustless Spinach Quiche or us Basic Baked Frittata.
Why our recipe?
- Ours is a Tuscan twist Classic quiche Recipes with sun-dried tomatoes.
- Each bite is loaded with fresh baby spinach, mozzarella and shallots.
- Made with simple, everyday ingredients and can be made ahead of time.
This Tuscan Quiche makes the perfect quick meal. You can prepare it ahead of time, pop it in the oven and it's ready in no time. Have it for breakfast, brunch, lunch or dinner. This is a meal for any time of the day. This quiche is also perfect for brunch parties, holidays, or baby showers.
Material notes
- Baked Pie Crust: When we make our choice Homemade Pie CrustStore bought crust works very well.
- Shallot or onion: Shallots offer a mild, sweet flavor, but yellow onions work perfectly if you have them on hand.
- the egg: Large grade AA eggs are ideal.
- the milk: 2% or whole milk works best for that fluffy texture.
- heavy cream: adds cream and richness; You can use half for a lighter texture.
- shredded cheese: We love mozzarella for that Tuscan, Italian vibe. You can also use Gruyère, cheddar, provolone, or feta.
- Baby spinach: Fresh spinach works best here. No need to pre-cook; As the quiche bakes, it will dry out.
- Sun dried tomatoes: Choose oil-packed sun-dried tomatoes. Usually found in jars near items like pickles and olives.
Omelet vs. Quiche
Is it frittata or quiche? For $100, please! The frittata vs. quiche debate often comes up when discussing baked egg dishes.
A the frittata A slow-cooked, baked egg dish that you can fill with almost anything. It's similar to a quiche in that way, but the biggest difference is that a frittata doesn't have a crust. Frittatas are versatile and can be enjoyed any time of day, hot or cold. Think of it as an Italian take on an omelet.
A smallOn the other hand, a French tart made with eggs and a variety of fillings. It is also slow-cooked at a low temperature, but unlike a frittata, it is traditionally baked in a crust. There are many types of quiche and you can fill it with meat, vegetables, cheese and more.
Avoid the soggy crust
The biggest culprit of a soggy crust is excess moisture from your ingredients. Vegetables, in particular, release a lot of water when cooked. So we are using fresh baby spinach in this recipe and not frozen. If you try to use frozen, you must drain it well. Pre-baking your pie crust without the quiche filling is also an important step—don't skip it!
Pre-bake make-ahead option
Bake the quiche completely, let it cool to room temperature, and then cover it tightly. Store it in the fridge for up to 3 days. Reheat in a 350°F oven for 15-20 minutes or until heated through.
Storage and reheating instructions
Keep in fridge Cover leftovers on a pie plate well with plastic wrap or transfer slices to an airtight container. Refrigerate for 3 to 4 days.
to freeze Allow to cool completely after baking, then wrap tightly in plastic, then foil, and refrigerate for up to 3 months. Thaw overnight in refrigerator and reheat at 350 degrees F until hot.
Reheat Microwave single servings at a time and heat in 30-second increments until warm, about 90 seconds total.
