Pesto Quiche With Sun Dried Tomatoes Recipe

/ / / / 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?

YOU MIGHT ALSO ENJOY THIS CLEAN EATING RECIPE:

RECIPES USED:

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PESTO QUICHE WITH SUN DRIED TOMATOES RECIPE:

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: The Gracious Pantry

Ingredients

  • 1 cup spinach
  • 1 cup broccoli
  • 16 oz. egg whites (I purchased them in a carton)
  • 1 cup shredded cheese
  • 1/4 cup grated parmesan cheese
  • 1 tbsp. Italian Seasoning (see recipe above)
  • 1 tsp. ground black pepper
  • 1/4 cup sun dried tomatoes (drained if packed in oil - dry packed preferred)
  • 1 tbsp. pesto (see recipe above to make your own)
  • 1/2 cup diced mushrooms (optional)
  • 1 standard whole wheat pie crust (see recipe above)

Instructions

  • 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.

Notes

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

Nutrition

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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66 Comments

  1. Looks great. I have a recipe for an onion quiche in a couscous crust. I think i’m going to try it with this recipe (2 cups leftover whole wheat couscous mixed with 1 tbsp olive oil, pressed into and up sides of a pam sprayed pie plate, then pour your mixture over it and bake). Thanks for all your recipes-can’t wait to try them out!

    1. The Gracious Pantry says:

      Wow! I might have to try YOUR recipe! That crust sounds fabulous! Thanks for the tip!

  2. I always like to use cheese (any dry type of cheese is safe for lactose intolerance) and broccoli; or I’ll do a mediterranean mix – zucchini, yellow summer squash, red/green bell peppers; mushrooms are always good in quiche too with asparagus, broccoli or something like that. It is high in sodium – and with mushrooms it’s very high in protein – but so good & filling.

    1. The Gracious Pantry says:

      Sounds great! Thanks for sharing Tina!

  3. I made this last night and my husband RAVED about it all night long. I made the homemade crust because I couldn’t find anything that looked clean enough in stores. It was SUPER simple and it turned out better than any other crust I’ve made. I love the hint of pesto and sun dried tomatoes in this dish! This was a total hit, thanks so much!

    1. The Gracious Pantry says:

      Ali – Super! So glad you guys enjoyed it! Thanks for trying my recipe!

  4. Natasha Lawton says:

    I would love to try it! I like to use whole eggs….how many would that be?

    1. The Gracious Pantry says:

      Natasha – I would just weigh them. Keep breaking eggs until you get to 16 ounces. That should do the trick!

  5. Tiffany, is the nutritional info for this recipe including the pie crust or no? I want to use your pie crust recipe for this, but in looking at the crust nutritional info, it seems that the numbers are higher per serving for just the crust than the numbers for this quiche recipe. So just looking for clarification, so I know what serving size I can have in my nutrition plan. Thanks! 🙂

    1. The Gracious Pantry says:

      Krista – No, the data was using the pie crust I bought.

  6. I have this in the oven right now. Can’t wait to taste it! I have to tell you I was skeptical about making the pie crust but it was very simple to make. I hope it turns out. I didn’t have any soy milk so I used fat free organic milk. I will let you know how it turns out.

    1. The Gracious Pantry says:

      Vicki – I look forward to hearing about it! Just be sure to cut into the middle to make sure there is no liquid left. If it starts to get too brown on top but still needs to bake, put a loose layer of foil over it.

  7. This was delicious, and so easy to make!

    1. The Gracious Pantry says:

      Emily – Yay! I’m so happy you liked it!

  8. AMAZING!!! I honestly did not think these would turn out very good before I even began. Egg whites are not the most tasty things in the world, but with pesto and cheese and a whole wheat crust–YUMMMMM!!!!! I am very impressed 🙂

    1. The Gracious Pantry says:

      Lauren – Yay!! I’m so happy you enjoyed it!

  9. This was my first time EVER making quiche and I was scared but even with my ugly homemade pie crust, this tastes amazing. I think I might make one every weekend and eat it for breakfast daily. I posted a picture and your recipe on my blog (with credits, of course!), thanks! I brought a slice to my grandma too, she said it smelled delicious.

    1. The Gracious Pantry says:

      Mandy – That’s fantastic! I’m so happy you enjoyed it! Quiche is one of those wonderful dishes that really is easy to put together. Enjoy!

  10. This was super good! I’m not a huge fan of pie crusts, but your recipe was great for the crust and the quiche was even loved by my husband who is quite a chef!

    1. The Gracious Pantry says:

      Deanna – I’m flattered! Thank you! 🙂

  11. ChellBellz says:

    OOh the comments box has changed! i like it! Looks yummy I love Quiches.

    1. Anonymous says:

      ChellBellz – Yep! Seems easier with this. Don’t you think?

  12. Julie Daciuk-Beckwith says:

    This looks SO yummy! Just joined your blog feed last night. Always looking for yummy stuff to cook the fam that’s healthy and loaded with veggies. My toddler tends to eat almost anything served with eggs. hehe

    1. Anonymous says:

      Julie – That’s great!!! Mini Chef won’t touch eggs unless they are scrambled with ketchup. Oy!

  13. is it one cup of cooked spinach/broccoli or raw?

    1. Anonymous says:

      Ableona1 – I use frozen for both.

  14. Anonymous says:

    Korea – you can either buy a block of parmesan cheese and grate it yourself or you can buy a tub of the grated stuff. Just read the ingredient list to be sure it’s JUST the cheese with nothing else added.

  15. Jane Infanti says:

    Just made this and it is delish!! Thank you for a great recipe!!

    1. Anonymous says:

      Jane – Fabulous! Glad you enjoyed it!

  16. Stephanie says:

    Does this include the crust? I am making your recipe for the crust and it alone has 139 calories. Just wondering! Thanks.

    1. Anonymous says:

      Stephanie – Yes it does.

  17. Anonymous says:

    Stephanie – Glad you enjoyed it!

  18. Anonymous says:

    Loveinabento – Can you tell me exactly what it is in pesto you are allergic to? If it’s just additives and such, you could easily make your own pesto with just some basil, pine nuts, oil and garlic with a little parmesan thrown in.

  19. Anonymous says:

    Katie – Hope you enjoy it!

  20. Anonymous says:

    Sheri – Yes you can!

  21. graciouspantry says:

    Redjennger – Thanks. This is definitely a great quiche without the crust. Enjoy!

  22. graciouspantry says:

    Mvb6 – This would work great for minis! Enjoy!

  23. graciouspantry says:

    PamRN – Fantastic!

  24. graciouspantry says:

    Michelle – They cook in the oven. You can use them frozen.

  25. graciouspantry says:

    Jessica – Yup! Sure can!

  26. graciouspantry says:

    Hkcausey – Any flavor you want, but low fat and shredded. I’ve used cheddar and jack mix before. It’s quite good.

  27. I was thinking the same! NO crust! Thanks!

  28. Sounds delicious! Gonna try this without the crust to keep it lower-carb.

  29. Annette Delagarza Franklin says:

    Yes….it’s called frittata’s.

    1. graciouspantry says:

      Pretty much….

  30. graciouspantry says:

    I’ve reheated this a lot. Works just fine.

  31. Can you freeze the leftovers?

  32. graciouspantry says:

    Glad you enjoyed it! 🙂

  33. graciouspantry says:

    I’m confused. You had too much filling or not enough?

  34. graciouspantry says:

    You can make your own pesto. Walnuts or almonds work great. I have a recipe here for it.

  35. graciouspantry says:

    Sure! Just blend some fresh basil, parmesan and olive oil together. Season with a little salt and pepper and it should be fine. It might be a little runnier without the nuts, but the flavor should be very similar.

  36. graciouspantry says:

    Glad you enjoyed it!

  37. I made this yesterday and I’ve already had it for breakfast and lunch! So good. This will be one I’ll make again often.

  38. Has anyone tried making this…a, without any crust and b, in muffin tins and c,freezing the minis? Had weight loss surgery so I can eat only very small amounts. Looking for healthy recipes to fix and freeze. Cooking every day for 4 oz of food is not worth it. Ha. Thx!

    1. The Gracious Pantry says:

      Amanda – That should work just fine, but you may not have to bake them as long when they are smaller. Keep an eye on them during baking.

  39. Where’s the link to the pie crust recipe?

    1. The Gracious Pantry says:

      Marissa – Sorry about that! Just updated the post.

  40. Hi, there! I have come across several of your awesome recipes via Pinterest, and have made a few of them. They are great. I made this quiche a couple of nights ago, and I shared it on my blog with a link to you. Thanks for the delicious recipe!

    1. The Gracious Pantry says:

      April – My pleasure! Thanks for sharing! 🙂

  41. 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!! 😀

  42. 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.

  43. 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?

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