Sun Dried Tomato Quiche Recipe

I absolutely love this sun-dried tomato quiche because it takes minimal effort with that pre-made pie crust, yet it impresses everyone with its gourmet flavors, especially that Gruyère and Parmesan combo. Plus, as a millennial, I’m all about that sun-dried tomato life—it’s like a little taste of nostalgia from those artisanal pizzas we all pretended we’d stop making in 2011!

This quiche packs so much flavor from the ingredients, I could hardly believe it was packed with the quiche usual/typical base of eggs, milk or cream, and some cheese (Gruyère, or a lower-cost substitute) plus the sun-dried tomatoes and herbs. Improvising with what I had on hand, I made this dish with fresh tomatoes and the not-dried basil or oregano (which is surely better for the garden and the summer than sun-drying the herbs).

Ingredients

Sun-Dried Tomatoes:
They add intense, tangy flavor and are rich in antioxidants and lycopene.

Gruyère Cheese:
Provides a taste that is both nutty and creamy and has strong amounts of protein and calcium.

Parmesan Cheese:
A cheese that has a high concentration of umami and is aged to sharpness and high levels of calcium.

Whole Milk:
Yields creaminess and essential fats, contributing to a tender mouthfeel.

Olive Oil:
Fat that is healthy for the heart enhances flavor and provides antioxidants.

Fresh Basil:
Provides a new and aromatic essence with vitamins A and K, plus antioxidants.

Ingredient Quantities

• 1 pre-made pie crust
• 1/2 cup sun-dried tomatoes, chopped
• 1 tablespoon olive oil
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 cup chopped fresh basil (optional for garnish)

Instructions

1. Set your oven to a temperature of 375°F (190°C).

2. Fit a pre-made pie crust into a 9-inch pie dish. Trim any excess dough from around the edges.

3. In a skillet, warm the olive oil over medium heat. When the oil is hot, add the sun-dried tomatoes that have been chopped and sauté them for 1-2 minutes until they are soft but still hold their shape. Remove from the heat and let cool for a moment before incorporating into your dish.

4. In a large mixing bowl, combine the eggs, whole milk, and heavy cream, and whisk until smooth.

5. Combine the ingredients by stirring them into the egg mixture: the grated Parmesan, the shredded Gruyère, salt, black pepper, dried basil, and dried oregano.

6. The sautéed sun-dried tomatoes should be gently folded in.

7. The prepared pie crust is to be filled with the full mixture, evenly spread throughout.

8. The preheated oven is home to the carefully placed quiche that will bake for 35-40 minutes. The end goal is a cooked center that is set and a quiche top that is lightly golden.

9. Take the quiche out of the oven and allow it to cool for a minimum of 10 minutes prior to slicing.

10. If you wish, you can add fresh basil as a garnish right before serving. Whether you serve it warming or at room temperature, enjoy your quiche of the sun-dried tomato nature.

Equipment Needed

1. Oven
2. 9-inch pie dish
3. Skillet
4. Mixing bowl
5. Whisk
6. Knife (for chopping sun-dried tomatoes and optional fresh basil)
7. Cutting board
8. Measuring cups
9. Measuring spoons
10. Spatula (for folding ingredients)

FAQ

• Can I use fresh tomatoes instead of sun-dried tomatoes?Although ripe tomatoes could be used, they might cause the quiche to become runny due to their moisture content. For flavor intensity and proper texture, the recipe recommends sun-dried tomatoes, which can be found in most grocery stores in either the produce or dry goods section, packed in oil or dry, and sometimes in a vacuum-sealed pouch.
• What can I substitute for Gruyère cheese?Swiss cheese or Emmental makes a good substitute for Gruyère, as they have similar flavors and melting properties.
• Can this quiche be made ahead of time?Certainly! The quiche may be prepared a day ahead and stored in the refrigerator. Heat it in the oven to 350°F (175°C) for about 15-20 minutes before serving.
• Is it possible to make this quiche gluten-free?To make this quiche gluten-free, use a gluten-free pie crust.
• How do I store leftover quiche?Keep any remaining quiche in an airtight container in the refrigerator for up to 3 days. It can be reheated in the oven or the microwave before being served.
• Can I use a pie crust made from scratch?Certainly, you can use a pie crust of your own making if you would rather whip one up from scratch.
• What other herbs can I use if I don’t have dried basil or oregano?If you don’t have dried basil or oregano, you can use thyme or Italian seasoning as substitutes.

Substitutions and Variations

You can use a homemade pie crust or a puff pastry sheet in place of a pre-made pie crust.
1/2 cup sun-dried tomatoes, chopped

can be substituted with

3/4 cup cherry tomatoes, halved and roasted.
1 cup whole milk can be substituted with 1 cup almond milk or soy milk for a dairy-free alternative.
You can substitute shredded Swiss cheese or aged Cheddar for shredded Gruyère cheese in a recipe that requires 1 cup of this particular cheese.
1/4 cup of grated Parmesan cheese can be substituted with either Asiago or Pecorino Romano cheese.

Pro Tips

1. Blind Bake the Crust To prevent a soggy bottom, consider blind baking the pie crust for about 10 minutes before adding the filling. Use pie weights or dried beans to keep the crust flat.

2. Use a Cheese Grater for Soft Cheese If your Gruyère is too soft, place it in the freezer for 10-15 minutes for easier grating. This will help it blend seamlessly into the egg mixture.

3. Layer Flavors For a more intense flavor, sprinkle a little bit of Gruyère and Parmesan on the bottom of the crust before adding the egg mixture, ensuring cheesy goodness in every bite.

4. Balance with Acidity Add a splash of balsamic vinegar to the sun-dried tomatoes while sautéing to enhance their natural sweetness and add depth to the flavor profile.

5. Test for Doneness When checking if the quiche is done, insert a knife in the center. If it comes out clean or with slight custard residue, the quiche is ready. The center should jiggle slightly but not be overly runny.