Cheesy Sun-Dried Tomato Pesto Quiche

QuicheThis cheesy quiche is a savory pie of easy-to-bake awesomeness. In my opinion quiche is a very underrated morning specialty: it’s super easy to make and the ingredient add-in possibilities are endless! Plus, quiche looks and sounds impressive when baking for brunch guests. If you’re prone to running late in the morning, wrap these convenient slices of fabulous quiche individually the night before and simply grab one on the way out the door the next AM! In addition, you can prepare this with either a homemade crust or store bought- either way look for a nice flaky crust. Super simple, super yummy!


  • Store bought or  homemade pie crust
  • Fresh spinach
  • Sliced Mushrooms
  • 1 teaspoon minced garlic
  • 1 onion
  • Diced ham or bacon
  • 1/4 cup sun-dried tomato pesto
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheese (I used Gruyere)
  • salt & pepper to taste


  1. Preheat oven to 350°F.
  2. Place sliced mushrooms, garlic, onions and any other veggies in a skillet coated with 1 teaspoon olive oil and a sprinkle of salt and pepper. Using medium-high heat, sauté the mixture until no more water remains on the bottom of the skillet, about 6-7 minutes. Add in the spinach at the end until just wilted.
  3. Using pie weights (if you have them), pre-bake the pie crust for 8 minutes.
  4. While the pie crust is pre-baking, whisk together the eggs and milk until combined. Stir in the pesto. Sprinkle with salt and pepper  (and any other seasonings you want). Set aside.
  5. After 8 minutes, remove the pie crust from the oven and spread your veggie mixture on to the bottom of the crust and then sprinkle with your cheese. Pour the egg mixture on top. If desired, sprinkle the top lightly with Parmesan cheese and/or seasonings.
  6. Bake the quiche until it is golden brown on top and the center is no longer jiggly. This will take anywhere between 45 minutes – 1 hour. Mine took 55 minutes. Allow to cool for a bit before slicing and serving.
  7. If you’re an avocado lover like me, pile on a avocado mountain on your plate and proceed to squeeze Sriracha all over it. Then you devour and repeat.


  • Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350°F for 15-20 minutes until toasty.
  • Make sure to reduce the moisture in your veggie mix to prevent a soggy quiche!
  • For the most creamy, custard-like texture use whole milk- even half and half! Skim or 2% milk works, but who really wants to comprise the egg consistency?
  • Add in whatever you fancy! Here are some ideas:
    • A variety of cheeses: cheddar, mozzarella, swiss, gouda…
    • Smoked meats: bacon, pancetta, sausage, pepperoni…
    • Veggies and herbs: basil, thyme, oregano, bell peppers, leaks, asparagus, broccoli…



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2 thoughts on “Cheesy Sun-Dried Tomato Pesto Quiche

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