Parmesan Spinach Quiche

Parmesan Spinach Quiche


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Quiche is a great one-dish meal that’s perfect for breakfast, lunch, or dinner! This cheesy version of the baked egg meal features savory pesto, baby spinach, and sundried tomatoes.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

6 servings


  • 1 whole wheat pastry crust (unbaked)
  • 4 large eggs
  • 2 large egg whites
  • 3/4 C. milk
  • 1/4 C. plain Greek yogurt
  • 1/4 C. pesto
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 2 C. roughly chopped baby spinach
  • 1/2 C. freshly grated Parmesan cheese
  • 1/3 C. dried julienne sundried tomatoes, roughly chopped

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Prepare the pastry crust according to the recipe directions. Preheat the oven to 425°F. Roll the dough into a 12-inch circle, then fit it into a 9-inch pie plate. Trim the crust so it overhangs the plate edge by about 1 inch all the way around, then tuck the edges under at the plate edge and crimp with your fingers or a fork. Prick the bottom of the crust all over with a fork at 1/2-inch intervals, then line the plate with foil or parchment paper. Fill with dry beans, uncooked rice, or pie weights, ensuring that the beans or weights are all the way up against the edges of the pan. Set on a rimmed baking sheet, then bake for 15 minutes. Remove the lining and weights. If the crust has puffed up in spots, gently press it back down with a fork. Bake, uncovered, for 8 to 10 additional minutes, until the bottom of the crust is lightly golden. Remove from oven and set aside. Reduce the oven temperature to 375°F. Meanwhile, place the sundried tomatoes in a small bowl and cover with boiling water. Let sit 5 minutes to rehydrate, then drain and pat dry. In a large bowl, whisk together the eggs, egg whites, milk, Greek yogurt, pesto, salt, and pepper. Then, stir in the spinach, Parmesan, and sundried tomatoes. With the pie plate still on the baking sheet, carefully pour the filling into the prebaked crust. Bake 40 to 50 minutes until the quiche is puffed and the center is set. Let quiche cool on a wire rack for 15 minutes. Slice and serve warm or at room temperature.

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