Tuscan Quiche
Making a delicious homemade quiche is simpler than you think. It takes just a handful of ingredients (which can be customized to your liking) layered on a buttery pie crust baked to perfection. The result is a slice of fluffy eggs, tender vegetables, and cheesy goodness offering a filling meal for egg lovers.
If you enjoy baked egg dishes, make sure to try our Crustless Spinach Quiche or our Basic Baked Frittata.
Why Our Recipe
- A Tuscan twist on our classic quiche recipe with sun-dried tomatoes.
- Full of fresh baby spinach, mozzarella, and shallots in every bite.
- Made with simple, everyday ingredients and can be made ahead of time.
This Tuscan Quiche makes the perfect quick meal. You can prepare it ahead of time, pop it into the oven, and it’s ready in no time. Use it for breakfast, brunch, lunch, or dinner. It’s a meal for any time of day. This quiche is also perfect for brunch parties, holidays, or baby showers.
Ingredient Notes
- Unbaked Pie Crust: While we prefer our homemade pie crust, store-bought crust works fine too.
- Shallots or Onions: Shallots offer a milder, sweeter taste, but yellow onions work perfectly if that’s what you have on hand.
- Eggs: Large Grade AA eggs are ideal.
- Milk: 2% or whole milk works best for that fluffy texture.
- Heavy Cream: Adds creaminess and richness; you can use half-and-half for a lighter texture.
- Shredded Cheese: We prefer mozzarella for that Tuscan, Italian vibe. You can also use Gruyère, cheddar, provolone, or feta.
- Baby Spinach: Fresh spinach works best here. No need to pre-cook; it will wilt as the quiche bakes.
- Sun-Dried Tomatoes: Choose oil-packed sun-dried tomatoes. Typically found in jars near items like pickles and olives.
Frittata vs Quiche
Is it a frittata or a quiche? For $100, please! The frittata vs. quiche debate often comes up when discussing baked egg dishes.
A frittata is a slow-cooked, baked egg dish that you can fill with almost anything. It’s similar to a quiche in that way, but the biggest difference is that a frittata doesn’t have a crust. Frittatas are versatile and can be enjoyed at any time of day, hot or cold. Think of it as an Italian take on an omelet.
A quiche, on the other hand, is a French tart made with eggs and a variety of fillings. It’s also slow-cooked at a low temperature, but unlike a frittata, it’s traditionally baked in a crust. There are many varieties of quiche, and you can fill it with meats, veggies, cheeses, and more.
Avoiding Soggy Crust
The biggest culprit of a soggy crust is excess moisture from your ingredients. Vegetables, in particular, tend to release a lot of water as they cook. That’s why we’re using fresh baby spinach in this recipe and not frozen. If you try to use frozen, you’ll need to be sure to drain it really well. Pre-baking your pie crust without the quiche filling is also a key step—don’t skip it!
Pre-Bake Make-Ahead Option
Bake the quiche fully, allow it to cool to room temperature, and then cover it tightly. Store it in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes or until warmed through.
Storage & Reheating Instructions
Refrigerate leftovers in a pie plate covered well with plastic wrap, or transfer slices to an airtight container. Refrigerate for 3 to 4 days.
Freeze after baking by allowing to cool completely then wrap tightly in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge and reheat at 350°F until warm.
Reheat a single serving at a time in the microwave and heat for 30-second increments until warmed, about 90 seconds in total.
