Spinach Quiche With Sun-Dried Tomato and Basil Feta Cheese

"I have derived this recipe from several recipes and plenty of trial and error. It is, by far, one of the best Quiche recipes I've made. It always gets called upon for family gatherings and parties. It was also put on the Menu at the restaurant where I work. You'll notice I have not added any salt or pepper or any other seasonings. Once you try it, you'll see why it really doesn't need them! Please let me know what you think!"
photo by Ashley L. photo by Ashley L.
photo by Ashley L.
photo by chriskleinemail photo by chriskleinemail
Ready In:
1 pie




  • Preheat oven to 400 degrees.
  • Prick pie shell all over with fork and bake about 8 minutes, just until it starts to turn golden brown. Let cool.
  • Turn oven down to 375 degrees.
  • Place oil in pre-heated skillet on medium-high heat.
  • Add onion and cook for 2-3 minutes.
  • Add garlic and cook for additional 30 seconds.
  • Add Spinach and combine well, just until heated through.
  • Remove from heat and set aside to cool.
  • Beat eggs in a large bowl.
  • Add sour cream, half-n-half, and asiago, beating well.
  • Stir in spinach mixture followed by crumbled feta.
  • Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!).
  • Cook 35-45 minutes or until set.
  • Let cool about 5 minutes and enjoy!

Questions & Replies

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  1. chriskleinemail
    I made this yesterday for a small Easter brunch. It is simple and delicious. I chopped a few sun-dried tomatoes and added those because my feta was plain. I also used yellow onion instead of vidalia and carmelized them in basil olive oil. Garnished with thin tomato slices (dab some of the moisture off of the slices with paper towel about 1/2 through baking.) Printed this out and put it with my quiche recipe collection that I like to have on hand for when relatives stay over. Thank you!
    • Review photo by chriskleinemail
  2. Ashley L.
    This was so delicious! I used a very large vidalia onion and the whole 8 oz of feta cheese which left me with enough to make two small 8" pies. The result was a very light and fluffy quiche. Definitely worth making again.
  3. Griff.88
    Fantastic recipe! Honestly the best quiche i have ever had. I was not expecting it to be this good!
  4. virginiabeachkb
    This quiche rocks! I am making if for the third time for dinner tonight. I would not alter the recipe...it is perfect as is. Everyone in my family loves this! It's the perfect vegetarian entree.
  5. BChandler
    This recipe surprised me. I didn't think it would be as good as it was, even the second day I was amazed at how good it was. The feta really adds a nice zing. It's not your usual "egg pie." I am keeping this one for sure


I am a Chef at Legends Grill, on the Slammer and Squire Golf Course at World Golf Villiage and also at Champions Grill on the King and Bear Golf Course in St. Augustine, FL. I love cooking anything I can and in any style. I love to experiment and learn new techniques as often as I can. I'd say my biggest passion, however, is in baked goods, (i.e. special occasion cakes, cheesecakes, ect...)
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