Sun-Dried Tomato Quiche

Sun-Dried Tomato Quiche


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This simple quiche is rich and tasteful -- perfect for any summer brunch!

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Chicago, IL

Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 Pre-Made Pie Crust
  • 1 Teaspoon of Garlic Powder
  • 4 Eggs
  • 1 Cup of Milk
  • 1 Sliced Tomato
  • 1 Cup of Sundried Tomatoes
  • 6 Ounces of Softened Cream Cheese
  • 1 Teaspoon of Thyme
  • 1 Pinch of Salt
  • 1 Pinch of Pepper

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To begin, preheat your oven to 350 degrees Fahrenheit and whisk together the eggs, milk, garlic powder, salt, and pepper in a bowl. Then, stir in the cream cheese until everything is evenly combined.

Layer the bottom of the pie crust with some tomatoes and sun-dried tomatoes before you pour the egg mixture on top. Then, top with the remaining tomatoes and sun-dried tomatoes and bake for 30-45 minutes or until it’s golden-brown and firm. Serve warm and enjoy!

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