Sun Dried Tomato Quiche – A Bright, Savory Brunch Favorite

Sun dried tomato quiche brings big flavor with very little fuss. It’s rich, savory, and just a little tangy, with a creamy custard base that feels special without being heavy. The sun dried tomatoes add a concentrated sweetness that pairs beautifully with eggs, cheese, and herbs.

Whether you’re hosting brunch or need a make-ahead lunch, this quiche is reliable and crowd-pleasing. Serve it warm with a simple green salad or enjoy it cold straight from the fridge.

Jump to Recipe Card

Sun Dried Tomato Quiche – A Bright, Savory Brunch Favorite

Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Ingredients
Method

Ingredients

  

• 1 9-inch pie crust (store-bought or homemade), chilled
• 1 cup sun dried tomatoes, drained and chopped (oil-packed preferred)
• 1 tablespoon olive oil (only if using dry-packed tomatoes)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream (or substitute with more milk for a lighter quiche)
• 1 cup shredded cheese (Gruyère, mozzarella, or fontina work well)
• 1/3 cup grated Parmesan
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Method

 

1. Preheat and prepare the crust: Heat your oven to 375°F (190°C).

   If your crust isn’t pre-baked, line it with parchment, add pie weights or dried beans, and blind-bake for 12–15 minutes until just set. Remove weights and cool slightly.

2. Cook the aromatics: In a skillet over medium heat, sauté the onion in a little of the oil from the sun dried tomatoes (or olive oil) for 5–6 minutes until softened. Add garlic and cook 30 seconds more.

   Set aside to cool.

3. Prep the tomatoes: Chop the sun dried tomatoes into bite-size pieces. Pat dry if they’re very oily. If using dry-packed tomatoes, toss them with 1 tablespoon olive oil to soften.
4. Make the custard: In a mixing bowl, whisk the eggs, milk, and cream until smooth.

   Whisk in Dijon, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (adjust to taste).

5. Layer the filling: Scatter the onion-garlic mixture evenly over the crust. Add the chopped sun dried tomatoes. Sprinkle the shredded cheese and Parmesan over the top.
6. Pour and smooth: Pour the custard mixture into the crust, letting it settle around the fillings.

   Use a spatula to gently even out the surface.

7. Bake: Place the quiche on a baking sheet and bake for 35–40 minutes, until the edges are set and the center has a slight jiggle. If the crust browns too fast, tent the edges with foil.
8. Rest and garnish: Let the quiche cool for 15–20 minutes before slicing. Garnish with chopped basil or parsley.
9. Serve: Enjoy warm, at room temperature, or chilled.

   A simple arugula salad with lemon and olive oil makes a perfect side.

What Makes This Special

Sun dried tomatoes pack an intense tomato flavor that fresh tomatoes can’t deliver, especially in cooler months. They bring a punch of umami and a pleasant chew that balances the creamy filling.

This quiche also uses two cheeses for depth: one melty and one salty-sharp. It’s simple to assemble and works with store-bought crust or homemade pastry. The result is a polished dish that tastes like it took more effort than it did.

Ingredients

• 1 9-inch pie crust (store-bought or homemade), chilled
• 1 cup sun dried tomatoes, drained and chopped (oil-packed preferred)
• 1 tablespoon olive oil (only if using dry-packed tomatoes)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream (or substitute with more milk for a lighter quiche)
• 1 cup shredded cheese (Gruyère, mozzarella, or fontina work well)
• 1/3 cup grated Parmesan
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped, for garnish

How to Make It

1. Preheat and prepare the crust: Heat your oven to 375°F (190°C).

   If your crust isn’t pre-baked, line it with parchment, add pie weights or dried beans, and blind-bake for 12–15 minutes until just set. Remove weights and cool slightly.

2. Cook the aromatics: In a skillet over medium heat, sauté the onion in a little of the oil from the sun dried tomatoes (or olive oil) for 5–6 minutes until softened. Add garlic and cook 30 seconds more.

   Set aside to cool.

3. Prep the tomatoes: Chop the sun dried tomatoes into bite-size pieces. Pat dry if they’re very oily. If using dry-packed tomatoes, toss them with 1 tablespoon olive oil to soften.
4. Make the custard: In a mixing bowl, whisk the eggs, milk, and cream until smooth.

   Whisk in Dijon, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (adjust to taste).

5. Layer the filling: Scatter the onion-garlic mixture evenly over the crust. Add the chopped sun dried tomatoes. Sprinkle the shredded cheese and Parmesan over the top.
6. Pour and smooth: Pour the custard mixture into the crust, letting it settle around the fillings.

   Use a spatula to gently even out the surface.

7. Bake: Place the quiche on a baking sheet and bake for 35–40 minutes, until the edges are set and the center has a slight jiggle. If the crust browns too fast, tent the edges with foil.
8. Rest and garnish: Let the quiche cool for 15–20 minutes before slicing. Garnish with chopped basil or parsley.
9. Serve: Enjoy warm, at room temperature, or chilled.

   A simple arugula salad with lemon and olive oil makes a perfect side.

How to Store

• Refrigerate: Cool completely, then cover tightly or store slices in airtight containers. Keeps for 3–4 days.
• Reheat: Warm slices in a 325°F (165°C) oven for 10–12 minutes. Avoid microwaving for too long, which can make the crust soggy.
• Freeze: Wrap the whole quiche or individual slices in foil, then place in a freezer bag.

  Freeze up to 2 months. Reheat from frozen at 325°F (165°C) until hot, about 25–35 minutes for slices.

Health Benefits

• Protein and satiety: Eggs provide high-quality protein that helps keep you full and supports muscle maintenance.
• Lycopene boost: Sun dried tomatoes are rich in lycopene, an antioxidant linked to heart health. The presence of fat in the quiche helps your body absorb it.
• Calcium: Cheese adds calcium for bone health and contributes to satisfying flavor, meaning you may feel satisfied with a smaller slice.
• Customizable nutrition: You can lighten the recipe by using all milk or a mix of milk and half-and-half, and by choosing part-skim cheeses.

Common Mistakes to Avoid

• Skipping the blind bake: If you don’t pre-bake the crust, it can turn soggy.

  Blind baking keeps the bottom crisp.

• Overloading the filling: Too many wet ingredients can lead to a watery quiche. Pat sun dried tomatoes dry and don’t add extra liquid.
• Overbaking: Bake until just set with a slight jiggle in the center. Overbaking causes a rubbery texture and cracks.
• Underseasoning: Eggs and dairy need enough salt and acidity.

  The Dijon mustard and Parmesan help, but taste your custard and adjust before baking.

• Cutting too soon: Let it rest so the custard finishes setting. Slicing immediately can make it fall apart.

Variations You Can Try

• Spinach and Tomato: Add 1 cup sautéed spinach (well-squeezed dry) for more greens and color.
• Goat Cheese Crumbles: Swap half the shredded cheese for 4 ounces of goat cheese for tang and creaminess.
• Mediterranean: Add sliced olives, a pinch of thyme, and use feta instead of Parmesan.
• Gluten-Free: Use a gluten-free pie crust or make a crustless version by greasing the pie dish and skipping the crust entirely.
• Herb-Forward: Stir in fresh basil, chives, or dill for a bright, garden-fresh finish.
• Smoky Twist: Add a pinch of smoked paprika or a few slices of crisped pancetta or bacon.

FAQ

Can I use a crustless option?

Yes. Grease the pie dish well, sprinkle a thin layer of cheese on the bottom to form a barrier, then add the fillings and custard.

Bake as directed, checking a few minutes early since crustless quiche can set faster.

Do I need to rehydrate dry-packed sun dried tomatoes?

It helps. Soak them in warm water for 10 minutes, drain, pat dry, and toss with olive oil. Oil-packed tomatoes can be used as-is after draining.

What cheese works best?

Gruyère is classic for melt and flavor, mozzarella is mild and melty, and fontina is buttery.

Parmesan adds salty depth. Use a mix for the best result.

Can I make it ahead?

Absolutely. You can bake the quiche a day ahead, cool, and refrigerate.

Reheat in a low oven before serving, or serve at room temperature.

Why is my quiche watery?

Excess moisture is usually the cause. Make sure veggies are cooked and drained, pat the tomatoes dry, and avoid using low-fat dairy that can separate. Also, don’t skip blind baking the crust.

How do I know when it’s done?

The edges will be set, the top slightly puffed, and the center will have a small jiggle.

A knife inserted about an inch from the center should come out mostly clean.

What can I serve with it?

Think simple: a peppery arugula salad, roasted asparagus, or a citrusy fruit salad. For brunch, add coffee and a crisp white wine or sparkling water with lemon.

In Conclusion

Sun dried tomato quiche is a bright, reliable dish that feels restaurant-worthy yet fits into a busy week. With a crisp crust, a creamy custard, and that signature tomato tang, it’s satisfying at any time of day.

Keep the method simple, season well, and let the tomatoes shine. Make it once, and it will quickly become a favorite in your brunch rotation.