Sun Dried Tomato Quiche Recipe: Savory Crust Packed With Umami Bites

This sun-dried tomato quiche recipe transforms a simple breakfast into a savory masterpiece with every bite. The deep umami flavor from sun-dried tomatoes creates a filling that's rich, tangy, and impossible to resist.

I developed this recipe after years of testing, ensuring the crust stays crisp while the filling achieves that perfect custardy texture.

The beauty of this quiche lies in its balance of textures and flavors—crispy crust, creamy egg mixture, and chewy sun-dried tomato bits that add depth. Using a combination of sharp cheddar and parmesan creates a cheese blend that melts beautifully while maintaining structure.

The secret to success is pre-cooking the sun-dried tomatoes to remove excess oil, which prevents a soggy crust.

What you'll end up with is a golden quiche that's perfect for brunch or a satisfying lunch. The sun-dried tomatoes add a sophisticated touch that elevates this dish beyond basic quiche, while the creamy filling delivers comfort food at its finest.

Serve with a crisp green salad or warm crusty bread to complete the meal.

This recipe works equally well with a store-bought crust or homemade, making it versatile for any kitchen. The filling comes together in minutes, and the baking time is hands-off, allowing you to focus on other preparations.

Whether you're feeding a crowd or treating yourself to a special breakfast, this quiche delivers restaurant-quality results every time.

Ingredients for sun dried tomato quiche

Six eggs, a creamy filling, and sun-dried tomatoes that steal the show.

The sun-dried tomatoes are the star here, so look for high-quality oil-packed ones—none of that mushy, over-salted stuff. Trader Joe's and Whole Foods have the best selection, but any jarred brand works if the tomatoes are plump and oily. Drain them well and pat dry with a paper towel—this removes excess oil that would make your crust soggy. I always buy extra because they disappear fast in other recipes too. The sharp cheddar matters too—Kraft or Cabot are reliable, but if you've got a local cheesemonger, ask for something with real bite. The Parmesan? Grate it yourself—pre-shredded has anti-caking agents that ruin the texture.

No sun-dried tomatoes? Oven-dried tomatoes or even sun-dried tomato paste (thinned with water) works in a pinch. Short on sharp cheddar? Gruyère or smoked Gouda add different but delicious depth. The heavy cream can be swapped for half-and-half or whole milk, but the texture won't be as rich. Fresh nutmeg is ideal, but ground works at half the amount. For the crust, store-bought is fine—Pepperidge Farm or Whole Foods brand are solid choices. Making your own? Brush it with olive oil before baking for extra crispiness. The garlic is optional but worth the 30 seconds—it adds a subtle punch that balances the tomatoes.

This quiche keeps beautifully—3-4 days in the fridge, wrapped tightly. Reheat in 200°F oven for 15 minutes to restore crispness. For make-ahead prep, assemble the filling and refrigerate overnight, then bake straight from the fridge (add 5-10 minutes to baking time). The crust reheats best at a lower temp—300°F keeps it crisp without burning. Leftovers? Slice and freeze for up to 3 months—just thaw overnight in the fridge before reheating.

Step-by-step instructions for sun-dried tomato quiche

Here's how to make a rich, savory quiche with bold sun-dried tomato flavor—crisp crust, creamy filling, and perfect texture every time.

Preheat your oven to 375°F. Remove the store-bought pie crust from its packaging and place it in a 9-inch pie dish. Press it gently into the bottom and up the sides, creating a slight overhang. Trim any excess dough with kitchen shears if needed.

Brush the crust with 1 tablespoon olive oil using a pastry brush, focusing on the bottom and sides. This creates a golden, crispy base. Sprinkle the crust evenly with 0.25 cup all-purpose flour, 1 teaspoon salt, and 0.25 teaspoon nutmeg. The flour helps absorb moisture and prevents a soggy bottom, while the spices add depth to the crust.

In a small bowl, combine the 0.5 cup sun-dried tomatoes in oil (drained and patted dry) with the 2 cloves minced garlic. Set this mixture aside for now—it’ll form the flavor foundation of your quiche. Real talk: don’t skip draining the tomatoes well, or your filling will be too wet.

In a medium bowl, whisk together the 6 whole large eggs, 1 cup heavy cream, and 0.5 cup whole milk until just combined—no need to overbeat. Add the 1.5 cups shredded sharp cheddar cheese and 0.5 cup freshly grated parmesan cheese, stirring until the cheeses are fully melted and the mixture is smooth.

Fold in the sun-dried tomato and garlic mixture, along with 0.5 teaspoon black pepper. The tomatoes should be evenly distributed throughout the filling. Here’s the thing—warm the milk slightly before adding it to the eggs. This helps prevent curdling and creates a silkier texture in the final quiche.

Spoon the filling into the prepared pie crust, spreading it evenly. The filling should come about ½ inch below the crust’s edge, allowing room for expansion as it bakes. If you’re worried about overfilling, it’s better to err on the lighter side—quiches puff up as they bake.

Place the quiche on the center rack of your preheated oven and bake for 40-45 minutes. The filling should be set but still slightly jiggly in the center—this ensures a creamy texture, not a rubbery one. The crust should be deep golden brown, almost toasted in spots.

About 10 minutes before the quiche is done, sprinkle the top with a little extra shredded cheddar cheese for a melted, bubbly finish. If the edges of the crust start to brown too quickly, cover them loosely with aluminum foil to prevent burning while the center finishes baking.

Let the quiche cool for 10-15 minutes before slicing. This resting time allows the filling to fully set and makes it easier to serve clean slices. The contrast of the crisp, golden crust with the creamy, umami-packed filling is what makes this quiche irresistible.

Slice the quiche into 6 equal wedges using a sharp knife or pizza cutter. Serve warm straight from the oven for the best texture, or let it cool to room temperature for a cleaner, more elegant presentation. Pair it with a simple arugula salad or crusty bread to balance the richness.

This quiche keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. To reheat, cover with foil and warm in a 350°F oven for 10-15 minutes until heated through. The flavors only get better as it sits, so leftovers are a bonus!

Serving suggestions for this dish

Salad Pairings

Start with a simple arugula salad—toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, and a pinch of flaky sea salt. The peppery bite cuts through the quiche's richness beautifully.

For a warmer option, try a roasted beet salad with 1 cup sliced beets, ½ cup crumbled goat cheese, and walnuts for crunch. This adds a sweet contrast that balances the sun-dried tomatoes' umami. 🥗

Bread Sides

A crusty baguette is my go-to—slice it into ½-inch pieces, brush with garlic butter, and toast until golden. The crispy texture soaks up any leftover quiche juices perfectly. For something heartier, serve with sourdough toast topped with whipped goat cheese and a drizzle of honey.

The tangy cheese and sweet honey create a perfect harmony with the savory quiche. 🥖

Wine Pairings

For a crisp match, pour a dry white wine like Sauvignon Blanc from California or New Zealand. The citrus notes complement the sun-dried tomatoes' tanginess. If you prefer red, a light Pinot Noir with its bright acidity works wonders.

Avoid heavy, oaky wines—they'll overpower the delicate flavors. Pro tip: Chill your white wine to 45-50°F for the best experience. 🍷

Coffee & Tea

Pair your quiche with a medium-roast coffee—the bitterness balances the richness of the cheese. I love a flat white or cappuccino for a creamy contrast.

For tea lovers, an earl grey with its bergamot notes adds a refreshing twist. Avoid overly sweet drinks—they can make the quiche taste heavy. ☕

Make It a Meal

Turn this into a full brunch spread by adding grilled asparagus with lemon zest and crispy prosciutto. The smoky prosciutto adds another layer of flavor that ties everything together.

For a vegetarian twist, swap the prosciutto for marinated artichoke hearts. This makes the meal hearty enough for lunch or dinner too. 🌟

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