Sun Dried Tomato Quiche

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Provolone offers a similar flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive and adds a salty flavor.

sun dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh or canned tomatoes can provide a lighter option.

Preheat the oven to 375°F (190°C).

Roll out the pie crust and fit it into a pie dish, trimming any excess.

Blind bake the pie crust for 10-15 minutes until lightly golden.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in chopped spinach and sun dried tomatoes, cooking until spinach wilts, about 2-3 minutes.

In a bowl, whisk together eggs, heavy cream, black pepper, salt, and nutmeg until well combined.

Spread the sautéed mixture evenly over the baked crust.

Pour the egg mixture over the vegetables and sprinkle with goat cheese.

Bake in the preheated oven for 30-35 minutes until the filling is set and the top is golden brown.

Let the quiche cool for 10 minutes before slicing.

Garnish with fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens