Sundried Tomato Quiche Recipe
Spinach, red pepper, onion, feta, served with roasted potatoes or green salad
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Ingredients
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Quiche Filling
Crust
Optional Side
Method
Prepare the Crust
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- 2
Chill the Dough
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
- 3
Sauté Vegetables
In a skillet, heat a tablespoon of olive oil over medium heat. Add diced onion and red bell pepper, sautéing until the onion is translucent, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- 4
Mix Filling Ingredients
In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and dried oregano. Stir in the sautéed vegetables and sundried tomatoes. Finally, fold in the crumbled feta cheese.
Assemble the Quiche
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, trimming the edges as needed.
- 7
Fill the Crust
Pour the filling mixture into the prepared crust, spreading it evenly.
- 8
Bake
Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
Prepare Optional Side
- 9
Roast Potatoes
While the quiche is baking, wash and cut the potatoes into wedges. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven for 25-30 minutes, or until golden and crispy, turning halfway through.
Serve
- 10
Enjoy Your Meal
Once the quiche is done baking, let it cool for a few minutes before slicing. Serve warm with roasted potatoes or a fresh green salad.
