Tuscan Quiche Recipe

Introduction

This Tuscan Quiche is a delightful blend of creamy eggs, fresh spinach, and sun-dried tomatoes baked to perfection in a flaky pie crust. It’s an elegant yet simple dish perfect for brunch, lunch, or a light dinner.

Ingredients

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 1/2 teaspoon olive oil
• 1/2 cup diced shallot (or diced yellow onion)
• 4 large eggs
• 1 cup milk (whole or 2%)
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese (or Gruyère, cheddar, provolone, or feta)
• 1 cup baby spinach
• 1/2 cup finely chopped sun-dried tomatoes

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit. Roll out the pie crust into a 12-inch circle and carefully place it into a 9-inch pie plate. Pinch or crimp the edges as desired.
2. Step 2: Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 10 minutes, then remove from the oven. Reduce the oven temperature to 350°F.
3. Step 3: Heat 1/2 teaspoon olive oil in a small skillet over medium heat. Cook the diced shallot or onion for about 5 minutes, stirring occasionally, until softened. Remove from heat and set aside.
4. Step 4: In a medium-sized bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until well combined. Stir in the shredded mozzarella cheese.
5. Step 5: Place the baby spinach, sun-dried tomatoes, and cooked shallot into the bottom of the par-baked pie crust. Pour the egg mixture over the fillings, ensuring it covers them completely.
6. Step 6: Bake in the preheated 350°F oven for 40–45 minutes, or until the center of the quiche is set and no longer jiggles. Allow to cool slightly before slicing and serving.

Tips & Variations

• For added flavor, try substituting mozzarella with Gruyère or feta cheese.
• If you prefer a crispier crust, bake the pie crust a few minutes longer during the blind baking step.
• Add cooked bacon or sausage for a heartier quiche variation.
• Fresh herbs like thyme or basil can be mixed into the egg filling for extra aroma.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. To reheat, warm slices in the oven at 350°F for about 10 minutes or microwave for 1-2 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain the spinach thoroughly to remove excess moisture before adding it to the quiche.

Do I have to blind bake the crust?

Blind baking helps prevent a soggy crust by ensuring it’s partially cooked before adding the wet filling. It’s recommended, but if you’re short on time, you can skip it, though the crust may be less crisp.

Tuscan Quiche Recipe

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★★★★★

4.4 from 125 reviews

This Tuscan Quiche is a savory Italian-inspired tart packed with fresh baby spinach, sun-dried tomatoes, and melted mozzarella cheese in a creamy egg custard, all nestled in a flaky pie crust. It’s perfect for brunch, lunch, or a light dinner, offering a delightful balance of rich flavors and wholesome ingredients.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Crust

• 1 (9-inch) unbaked pie crust (homemade or store-bought)

Filling

• 1/2 teaspoon olive oil
• 1/2 cup diced shallot (or diced yellow onion)
• 4 large eggs
• 1 cup milk (whole or 2%)
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese (or Gruyère, cheddar, provolone, or feta)
• 1 cup baby spinach
• 1/2 cup finely chopped sun-dried tomatoes

Instructions

1. Preheat and prepare crust: Preheat your oven to 400°F (204°C). Roll out the pie crust into a 12-inch circle and gently place it into a 9-inch pie plate. Crimp or pinch the edges to your liking to secure the crust.
2. Blind bake the crust: Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes to set the crust, then remove from oven and reduce oven temperature to 350°F (177°C).
3. Sauté shallots: Heat 1/2 teaspoon olive oil in a small skillet over medium heat. Add the diced shallots or onion and cook for about 5 minutes, stirring occasionally until softened but not browned. Remove from heat and set aside.
4. Mix egg custard: In a medium bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until fully combined. Stir in the shredded mozzarella cheese thoroughly.
5. Assemble quiche: Place the baby spinach, sun-dried tomatoes, and cooked shallots evenly into the bottom of the par-baked pie crust. Pour the egg and cheese mixture over the fillings, making sure it evenly covers all the ingredients.
6. Bake the quiche: Bake in the preheated 350°F (177°C) oven for 40 to 45 minutes, until the center is set and does not jiggle when shaken gently. Remove from oven and allow to cool slightly before slicing and serving.

Notes

• You can substitute mozzarella with Gruyère, cheddar, provolone, or feta based on your taste preference.
• For a crispier crust, consider baking the crust a few extra minutes during blind baking.
• Use fresh baby spinach for best flavor, but you can substitute with kale or swiss chard if desired.
• Sun-dried tomatoes add a burst of umami—opt for oil-packed tomatoes drained well for best texture.
• Cool the quiche slightly before slicing to ensure clean, neat slices.

Keywords: Tuscan quiche, savory quiche, spinach quiche, sun-dried tomato quiche, Italian quiche, brunch recipe, easy quiche