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!
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:
- Clean Eating Italian Seasoning Recipe
- Clean Eating Traditional Pesto Recipe
- Clean Eating Pie Crust Recipe
PESTO QUICHE WITH SUN DRIED TOMATOES RECIPE:
Clean Eating Pesto Quiche With Sun Dried Tomatoes
Ingredients
- 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)
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.
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!
Wow! I might have to try YOUR recipe! That crust sounds fabulous! Thanks for the tip!
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.
Sounds great! Thanks for sharing Tina!
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!
Ali – Super! So glad you guys enjoyed it! Thanks for trying my recipe!
I would love to try it! I like to use whole eggs….how many would that be?
Natasha – I would just weigh them. Keep breaking eggs until you get to 16 ounces. That should do the trick!
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! 🙂
Krista – No, the data was using the pie crust I bought.
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.
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.
This was delicious, and so easy to make!
Emily – Yay! I’m so happy you liked it!
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 🙂
Lauren – Yay!! I’m so happy you enjoyed it!
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.
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!
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!
Deanna – I’m flattered! Thank you! 🙂
OOh the comments box has changed! i like it! Looks yummy I love Quiches.
ChellBellz – Yep! Seems easier with this. Don’t you think?
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
Julie – That’s great!!! Mini Chef won’t touch eggs unless they are scrambled with ketchup. Oy!
is it one cup of cooked spinach/broccoli or raw?
Ableona1 – I use frozen for both.
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.
Just made this and it is delish!! Thank you for a great recipe!!
Jane – Fabulous! Glad you enjoyed it!
Does this include the crust? I am making your recipe for the crust and it alone has 139 calories. Just wondering! Thanks.
Stephanie – Yes it does.
Stephanie – Glad you enjoyed it!
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.
Katie – Hope you enjoy it!
Sheri – Yes you can!