Spinach and Sundried Tomato Quiche

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Spinach and Sundried Tomato Quiche



Some foods just go together flavor wise and two of them are spinach and tomato. These two are nutritiously smart to pair together and that is what you get in this beautiful, vegetarian quiche: delicious and healthy.

Please do not think a quiche is just for brunch. Cut thick slices from this savory quiche for great eating anytime (do not forget to save a few slices for tomorrow’s breakfast).

This quiche is similar to the Greek spinach pie, Spanakopita. Whereas that Greek pie is a side dish, this quiche is an entrée and it is easy and quick to make, so keep stocked up on frozen pie crusts. The wonderful news is that fresh spinach is a bi-annual crop and is readily available.

Note from Tassos: The popularity of sundried tomatoes unfortunately lowered their quality, rushing low quality, sawdust tasting tomatoes into commercial dehydrators.  This created a product that was bitter, with floppy flesh and leached out flavor.  Our sundried tomatoes are of an heirloom grown variety and authentically sun dried. What a treat quality brings to your dishes!



• 3 tsp Tassos® Extra Virgin Olive Oil

• 1 shallot, chopped

• 1 c chopped fresh spinach

• 4 whole eggs

• 4 egg whites

• 10 Tassos® Sundried Tomatoes, chopped

• ½ c grated Romano, plus extra for garnish

• 3 Tbsp fresh basil, chopped

• ¼ tsp salt

• ⅛ tsp freshly ground black pepper

• 1 prepared pie crust

Cooking Directions


Preheat oven to 425°F.

Heat extra virgin olive oil over medium heat. Sauté shallot until soft but not brown, approx. 2 minutes. Add spinach and cook for an additional 3 minutes. Remove from heat.

Whisk eggs and egg whites in a bowl. Stir in the chopped sundried tomatoes, Romano cheese, basil, spinach mixture, salt, and pepper. Pour into pie crust and bake until nearly firm in the center, approx. 12–14 minutes.


Sprinkle with Romano cheese while still warm. Serve cold or hot.


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