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A Spinach Quiche with Sun-Dried Tomatoes and cottage cheese on a plate.

Spinach Quiche with Sun-Dried Tomatoes

  • Author: Cindy Munson
  • Total Time: 55 minutes
  • Yield: 6-8 Servings 1x


This is a flavorful, delicious, yet healthy entree; perfect for any meal or snack!



1 tablespoon oil

35 oz fresh spinach or 10 oz frozen spinach (thaw, squeeze to remove water)

1 teaspoon minced garlic

6 eggs, beaten

1 cup full-fat cottage cheese (stir then drain a bit, if really runny)

2 tablespoons heavy cream

1/4 cup goat, cheddar, feta, or mozzarella cheese

1/2 cup sun-dried tomatoes, drained & chopped

1/2 teaspoon salt

1/4 teaspoon pepper


  1. Preheat oven to 350 degrees. If using a purchased crust, follow the directions on the package. Blind bake (pre-bake) at 350 degrees for 8-10 minutes or until the bottom is beginning to brown.
  2. Sauté spinach in oil just until wilted. Add garlic until fragrant for about 30 seconds. Set aside.
  3. Whisk the eggs together in a bowl. Add the cottage cheese, heavy cream, and your choice of other cheese. Add spinach, sun-dried tomatoes, salt, and pepper. Stir gently to combine. Pour mixture into pre-baked crust. (If going crustless, pour in an ungreased 9” pie pan.) Adjust the position of the ingredients with a fork, if necessary. 
  4. Bake in a 350-degree oven until quiche is just set in the center, about 35-40 minutes. Watch closely so you don’t over-bake. Use a pie crust shield or aluminum foil strips to stop the crust edges from getting overdone. Serve warm, letting it set from the oven for 15 minutes, or serve at room temperature.


Quiche makes fabulous and healthy leftovers! I love to have it for breakfast or lunch all week. Wrap tightly and store in the fridge for 4-5 days. Microwave to heat up.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: quiche, spinach, sun-dried tomatoes, eggs, cottage cheese, goat cheese, breakfast, brunch

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