Spinach, Feta, and Sun Dried Tomato Quiche
Start your morning with a slice of this colorful and flavorful dairy-free Spinach, Feta, and Sun Dried Tomato Quiche. This savory dairy-free quiche recipe makes a wonderful breakfast or snack year round.
For those of you who have been following along, it should come as no surprise to see me adding Follow Your Heart Feta Crumbles into another recipe.
After discovering the plant-based feta alternative I have kept a steady stock of it in our house and using it abundantly.
From a vegan baked feta pasta to greek chicken hummus bowls, I have been sprinkling these vegan feta crumbles on everything!
After gushing over these feta crumbles I feel the need to state this is not a sponsored post, just simply a product I love using and hope you will enjoy as much as I do.
Why We Love Spinach, Feta, and Sun Dried Tomato Quiche
This quiche recipe is equal parts beautiful and delicious. I plan to make a few of these for the holiday season (with the red and green colors, how could I not?!?) and may even stock my freezer with a few for future me.
Some of the reasons I love this savory quiche include:
- Flavorful. The tang of the feta balanced with the sweet and tart flavor of the sun dried tomatoes is simply irresistible.
- Filling. Flaky crust, eggs, tomatoes, spinach, and feta all working together to keep you satiated and full all morning long.
- All in one meal. This elegant quiche also packs in the nutrients with protein, vegetables, and carbs all in one easy to eat slice.
Dairy-Free Changes to Spinach, Feta, and Tomato Quiche
There are two dairy-free ingredients that make this recipe work.
- Non-dairy milk– Used to replace a traditional milk or cream. I typically use an unsweetened oat milk or almond milk with quiche.
- Vegan feta- For this quiche I used Follow Your Heart Feta Crumbles in place of a traditional feta.
How to Make Spinach, Feta, and Sun Dried Tomato Quiche
Ingredients You’ll Need
- Pie Dough– You can buy a store bought or make your own with flour, salt, Crisco, and water.
- Eggs– To bind the quiche together in eggy goodness.
- Non-Dairy Milk– Any plant based milk will do, I used an oat milk.
- Seasoning– A bit of salt and pepper help enhance the flavor of this quiche.
- Spinach– Fresh with stems pulled off at the end.
- Vegan Feta– I used Follow Your Heart Vegan Feta Crumbles in this recipe.
- Sun Dried Tomatoes– I used julienne cut sun dried tomatoes, but if you can’t find pre-cut you can always slice them up into bite sized bits.
Step-by-Step Directions for Spinach, Feta, and Tomato Quiche
Make the Pie Dough
If you are planning to make your own pie crust, here is how I quickly whip up my Crisco Pie Dough recipe.
- Mix dry ingredients: In a bowl, stir together flour and salt.
- Cut crisco: Using a pastry blender, cut the Crisco into the flour mixture until crumbled into pea sized bits.
- Add water: Adding 1 Tablespoon at a time, stir in ice water.
- Shape: Pour the mixture onto a sheet of plastic wrap and shape into a 6 inch disk.
- Chill: Wrap tightly and chill for at least 30 minutes.
You can make the dough up to 3 days in advance. Be sure to check out the full recipe for Crisco Pie Dough if you need additional tips and pointers for making this flaky pastry dough.
Assembling the Quiche
When you are ready to make this simple spinach, feta, and tomato quiche, here is what you will need to do.
- Preheat the oven to 425°F.
- Roll the pie dough out into a 12-inch round sheet.
- Transfer to a 9 inch pie pan. Fold the extra back and pinch into a pie crust design.
- Chill: Place the pie crust in the refrigerator while you prep the next ingredients.
- Chop 2 cups of spinach and place in a bowl with feta and sun dried tomatoes.
- Combine filling: Mix the spinach, feta, and tomatoes together and set aside.
- Mix eggs: In a liquid measuring cup mix together eggs, non-dairy milk, salt, and pepper.
- Add spinach filling to crust: Remove the pie crust from the fridge. Add the spinach mixture first then pour the egg mixture over.
- Stir lightly to evenly distribute.
- Bake in a pre-heated oven for 40-45 minutes.
Helpful Kitchen Tools
Each of these helpful kitchen tools will come in handy this holiday season as you dish out pies, quiches, and more!
- Pastry Blender– Used to cut the crisco into the flour mixture.
- Pastry Mat– Excellent for rolling out the pie dough and ensuring you have rolled a large enough piece of dough.
- Pie Dish– I used a 9-inch pie dish for this quiche.
What to Serve with Spinach, Feta, and Sun Dried Tomato Quiche
If you are looking for some simple sides to dish out with this quiche, you might enjoy:
- Breakfast Smashed Potatoes
- Fresh Cucumber and Dill Salad
- Roasted Breakfast Potatoes
- Mom’s Fruit Salad
Storing, Freezing, and Reheating Tips
Whether you are making this sun dried tomato and feta quiche for the same day, next day, or a month from now, here are some simple tips for storing and saving leftover quiche.
- Refrigerate– Place the cooled quiche in the refrigerator covered with plastic wrap and foil or transfer slices of quiche to an air-tight container. This keeps for up to 4 days.
- Freeze– Allow the quiche to cool completely before freezing. Once cooled, place the quiche in a freezer safe pie pan and wrap with plastic wrap, then top with foil. This should keep for up to 3 months.
- Reheating a thawed quiche– Place the quiche in the refrigerator overnight to thaw. Bake at 350°F for about 15-20 minutes to reheat the thawed quiche.
Great Quiche Recipes to Make Next
If you love a delicious quiche, here are some of my favorite ones to make to start the day.
If you tried this spinach, feta, and sun dried tomato quiche recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Spinach, Feta, and Sun Dried Tomato Quiche
Filling, flavorful, and deliciously dairy-free this spinach, feta, and sun dried tomato quiche makes a delicious breakfast or snack recipe.
Ingredients
Pie Dough
- 1½ cups Flour all purpose
- ½ teaspoon Salt
- ½ cup Crisco
- 4 Tablespoons Ice Water
Quiche Filling
- 6 large Eggs
- ¼ cup Non-dairy Milk
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 cups Spinach
- ½ cup Vegan Feta Crumbles
- ½ cup Sun Dried Tomatoes julienne cut
Instructions
How to Make Pie Dough
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In a bowl, stir together 1½ cups flour and ½ teaspoon salt.
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Using a pastry blender, cut ½ cup Crisco into the flour mixture until crumbled into pea sized bits.
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Adding 1 Tablespoon at a time, stir in ice water until all 4 Tablespoons have been added.
-
Pour the mixture onto a sheet of plastic wrap and shape into a 6 inch disk.
-
Wrap tightly and chill for at least 30 minutes.
Assembling the Quiche
-
Preheat the oven to 425°F.
-
Roll the pie dough out into a 12-inch round sheet.
-
Transfer to a 9 inch pie pan. Fold the extra back and pinch into a pie crust design.
-
Place the pie crust in the refrigerator while you prep the next ingredients.
-
Chop 2 cups of spinach and place in a bowl with feta and sun dried tomatoes.
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Mix the spinach, ½ cup feta, and ½ cup sun dried tomatoes together and set aside.
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In a liquid measuring cup mix together 6 eggs, ¼ cup non-dairy milk, ½ teaspoon salt, and ¼ teaspoon pepper.
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Remove the pie crust from the fridge.
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Add the spinach mixture first then pour the egg mixture over.
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Stir lightly to evenly distribute.
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Bake in a pre-heated oven for 40-45 minutes.
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