It was a lazy Sunday afternoon when the sun was pouring through the kitchen window, igniting the fresh herbs in my little garden. An idea sparked as I stood there, pondering how to bring the vibrant flavors of my garden to life. I envisioned a quiche that would not only capture the essence of spring but also warm the hearts of those who gathered around my table. That’s how this Garden Herb Quiche with Sun-Dried Tomatoes came to be—a delightful combination of fresh herbs, creamy custard, and tangy sun-dried tomatoes, perfect for brunch or a light dinner.
Ingredients
1 pre-made pie crust (store-bought or homemade)
1 cup of heavy cream
3 large eggs
1 cup of fresh spinach, chopped
1/2 cup of sun-dried tomatoes, chopped
1/2 cup of grated Gruyère cheese
1/2 cup of feta cheese, crumbled
1/4 cup of fresh basil, chopped
1/4 cup of fresh chives, chopped
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of nutmeg
1 tablespoon of olive oil
Instructions
Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish. If you’re using a store-bought crust, follow the directions on the package for pre-baking, usually about 10-15 minutes until lightly golden. This step ensures a crispy bottom for your quiche.
In a skillet, heat the olive oil over medium heat and add the chopped spinach. Sauté until wilted, about 2 minutes. Remove from heat and let cool slightly. In a mixing bowl, whisk together the heavy cream and eggs until well combined. Season this mixture with salt, pepper, and nutmeg, allowing the spices to infuse the custard with flavor.
Add the sautéed spinach, sun-dried tomatoes, Gruyère cheese, feta cheese, basil, and chives to the egg mixture. Stir gently until all the ingredients are evenly distributed, creating a colorful blend of flavors and textures.
Pour the filling into the pre-baked pie crust, making sure it is evenly spread. The vibrant greens and reds will create a stunning presentation once baked. Place the quiche in the oven and bake for 30-35 minutes, or until the center is set and a beautiful golden hue graces the top.
Once out of the oven, let the quiche cool for about 10 minutes before slicing. This brief rest allows the filling to firm up, making it easier to serve. Each slice will reveal the colorful medley of ingredients nestled within its flaky shell.
Serve warm or at room temperature, and watch as your guests rave about the explosion of flavors in each bite. This Garden Herb Quiche with Sun-Dried Tomatoes embodies the spirit of a sunny afternoon, bringing together fresh ingredients and joyful memories around the dining table.