This simple Christmas morning quiche, filled with sun-dried tomatoes, feta cheese and spinach, makes breakfast-for-a-crowd a breeze. With its savory blend of flavors and custardy filling and only 30 minutes of prep, this is the perfect dish for a festive morning. Just pop it in the oven, and you’ll have a crowd-pleasing meal ready to enjoy while you relax and enjoy the holiday cheer.
Christmas Morning Quiche
This simple Christmas morning quiche, filled with sun-dried tomatoes, feta cheese and spinach, makes breakfast-for-a-crowd a breeze. With its savory blend of flavors and custardy filling and only 30 minutes of prep, this is the perfect dish for a festive morning. Just pop it in the oven, and you’ll have a crowd-pleasing meal ready to enjoy while you relax and enjoy the holiday cheer.
Ingredients
- ½ cup coarsely chopped drained sun-dried tomatoes in oil plus 1 tablespoon oil from jar, divided
- 1 small yellow onion chopped (about 1 cup)
- 3 cloves garlic finely chopped (about 1½ teaspoons)
- 1 (5-ounce) package baby spinach, coarsely chopped (5½ cups)
- 12 large eggs
- ⅔ cup whole milk
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¾ cup crumbled feta cheese divided
Instructions
- Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray; place on a large rimmed baking sheet.
- Heat 1 tablespoon sun-dried tomato oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until softened and slightly translucent, about 3 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add spinach and chopped sun-dried tomatoes; cook, stirring occasionally, until the spinach is just wilted, about 2 minutes. Let cool for 5 minutes.
- Whisk 12 eggs, ⅔ cup milk, 2 teaspoons mustard and ½ teaspoon each salt and pepper in a large bowl until fully combined. Fold in the cooled onion mixture and ½ cup feta. Pour into the prepared pie pan; sprinkle with the remaining ¼ cup feta. Carefully transfer the pie pan on the baking sheet to the oven (the pie pan will be very full).
- Bake until the filling is set and golden brown around the edges with a slight jiggle when shaken, about 40 minutes. Let stand for 10 minutes before slicing.Bake until the filling is set and golden brown around the edges with a slight jiggle when shaken, about 40 minutes. Let stand for 10 minutes before slicing.
Notes
To make ahead:
Prepare vegetables (Step 2) and refrigerate in an airtight container for up to 3 days. You don’t need to reheat the vegetables before adding to the quiche. Alternatively, bake the quiche (Step 4) and let it completely cool; store in the fridge in an airtight container for up to 4 days. It’s best to reheat quiche in the oven at 325°F for about 15 minutes or until it’s heated through.
