Pesto Quiche With Sun Dried Tomatoes Recipe

I have to tell you, I’m particularly proud of this Pesto Quiche With Sun Dried Tomatoes recipe. I created it after a conversation with my mom about what goes into a quiche.

I had never made one before, but I knew they were really high in fat, and who knows what else. Every time I’ve seen one, it’s been at a buffet line looking really old, sickly, and full of oil and fatty goo. Not very appetizing.

So I thought I would try and come up with a clean eating version. Something that is healthy AND tastes great.

Well I’ve outdone myself (pat on the back). This quiche is so good, my husband couldn’t stop saying “yum” throughout the entire meal.  It has a really flavorful punch and it’s healthy! You can’t beat that with a stick!

A slice of Clean Eating Pesto Quiche With Sun Dried Tomatoes sitting on a white plate. In front of the piece of quiche rests a fork with a piece of the quiche on it, ready to eat and enjoy.

And the best part (for all you busy folks) is that it’s a cinch to make. You just toss all the ingredients in a bowl, mix and pour into your pie crust. Quick and easy. That’s my kind of dinner (or breakfast)!

So before my head swells and I go marching off to a book publisher with one single recipe in my arsenal, I’d really appreciate your opinion. Do you like this recipe, or am I off my sun-dried-tomato-rocker?



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Clean Eating Pesto Quiche With Sun Dried Tomatoes

Clean Eating Pesto Quiche With Sun Dried Tomatoes

This delicious quiche is perfect for a fancy breakfast, or even something you make and eat from all week long all by yourself!
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Course: Breakfast
Cuisine: American, French
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 114kcal
Author: Tiffany McCauley


  • 1 cup spinach
  • 1 cup broccoli
  • 16 oz. egg whites (I purchased them in a carton)
  • 1 cup shredded cheese
  • ¼ cup grated parmesan cheese
  • 1 tbsp. Italian Seasoning (see recipe above)
  • 1 tsp. ground black pepper
  • ¼ cup sun dried tomatoes (drained if packed in oil - dry packed preferred)
  • 1 tbsp. pesto (see recipe above to make your own)
  • ½ cup diced mushrooms (optional)
  • 1 standard whole wheat pie crust (see recipe above)


  • Preheat oven to 350 degrees F.
  • Put all ingredients (except the pie crust!) in a bowl and mix it all together to distribute the spices evenly.
  • Pour into your pie crust and place in a pre-heated oven for about 45 minutes, or until cooked through (There should be no liquid when you cut into it).
  • When you take it out of the oven, it might be kinda puffy. That's okay. Just let it cool.
  • Back this up with a delicious salad and you've got a great meal!
  • Recipe notes: I really had to search for a whole wheat pie crust that did not have any added sugar. It's harder than you might think to find one. But they are out there. Try calling your local health food store to see if they have these.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Calories: 114kcal | Carbohydrates: 5g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 263mg | Potassium: 328mg | Fiber: 1g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 12.7mg | Calcium: 157mg | Iron: 1.4mg

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  1. Laura Taylot says:

    Hi, love your site have been eating clean sine September and have lost 30 lbs! Can you make this without the crust? Thanks!

    1. The Gracious Pantry says:

      Laura – Yes you can!! 😀

  2. Just found this recipe — sounds wonderful. Can’t wait to try it. Is Italian spice the same as Italian herbs?

    1. The Gracious Pantry says:

      Gail – Yes, I’ve seen it labeled both ways so I use the term interchangeably. I have a really yummy recipe for it though if you want to make it at home.

  3. We can not eat broccoli so I’m wondering if I can just double the spinach or do you have any other ideas? Also have an allergy to mushrooms in the house… LOL Any ideas would be great! Wanting to make this as part of my meal prep this week.

    1. The Gracious Pantry says:

      Erika – You can use almost any vegetable in quiche. You just have to cut it up small enough that it cooks completely. How about broccoli?