Sun-Dried Tomato Recipes

Sun-Dried Tomato, Spinach & Goat Cheese Frittata

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Goat Cheese Frittata with sun-dried tomatoes, spinach, eggs, fresh herbs, and creamy goat cheese

Sun-Dried Tomato, Spinach & Goat Cheese Frittata

Goat Cheese Frittata is a colorful, protein-rich breakfast or brunch recipe made with eggs, tangy goat cheese, tender spinach, sun-dried tomatoes, fresh herbs, and a touch of garlic. The eggs bake into a soft, custardy base while the cheese melts into creamy pockets and the tomatoes add concentrated sweet-savory flavor.

This frittata is easy enough for a weekday breakfast but elegant enough for brunch, holidays, or entertaining. It can be served warm, at room temperature, or chilled, and it pairs beautifully with toast, roasted potatoes, fruit, or a simple green salad.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

For the Egg Base

  • 8 large eggs
  • 1/2 cup whole milk or half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil

For the Filling

  • 1 tablespoon extra virgin olive oil
  • 1 small shallot or 1/2 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 3 cups baby spinach
  • 1/2 cup sun-dried tomatoes, drained and sliced
  • 4 ounces goat cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh chives, optional

Optional Garnishes

  • Extra goat cheese
  • Fresh basil
  • Chopped parsley
  • Red pepper flakes
  • Lemon zest

Why You’ll Love This Recipe

Goat Cheese Frittata is simple, flavorful, and flexible. The combination of creamy eggs, tangy cheese, spinach, and sun-dried tomatoes creates a balanced Mediterranean-style flavor without requiring complicated ingredients.

Another reason to love this frittata is that it works well for meal prep. You can bake it ahead, slice it into portions, and reheat it during the week for a quick breakfast or light lunch.

It is also easy to customize with mushrooms, roasted peppers, asparagus, olives, zucchini, or different herbs.

How to Make Goat Cheese Frittata

Step 1: Preheat the Oven

Preheat the oven to 375°F or 190°C.

Lightly grease a 10-inch oven-safe skillet with olive oil or cooking spray.

Using an oven-safe skillet allows the Goat Cheese Frittata to start on the stovetop and finish in the oven without transferring the mixture to another dish.

Step 2: Whisk the Egg Mixture

Crack the eggs into a large bowl.

Add the milk, salt, black pepper, oregano, smoked paprika, parsley, and basil.

Whisk until the yolks and whites are fully combined and the mixture looks slightly frothy.

A well-whisked base helps Goat Cheese Frittata bake evenly and gives it a softer texture.

Step 3: Sauté the Aromatics

Heat the olive oil in the skillet over medium heat.

Add the shallot and cook for 2 to 3 minutes until softened.

Stir in the garlic and cook for about 30 seconds, just until fragrant.

Avoid browning the garlic because it can become bitter.

Step 4: Wilt the Spinach

Add the spinach to the skillet in batches.

Stir gently until the leaves wilt, which should take about 2 minutes.

If the spinach releases excess liquid, cook for another minute so most of the moisture evaporates.

Removing extra moisture helps Goat Cheese Frittata stay tender instead of watery.

Step 5: Add the Sun-Dried Tomatoes

Stir the sliced sun-dried tomatoes into the spinach mixture.

Spread the vegetables evenly across the bottom of the skillet.

The sun-dried tomatoes give Goat Cheese Frittata a concentrated tomato flavor that pairs especially well with tangy goat cheese.

Step 6: Pour in the Eggs

Reduce the heat to medium-low.

Pour the egg mixture evenly over the vegetables.

Use a spatula to gently move the ingredients so the spinach and tomatoes are distributed throughout the pan.

Let the eggs cook undisturbed for about 2 minutes, just until the edges begin to set.

Step 7: Add the Cheese

Scatter the goat cheese and Parmesan evenly over the top.

Press a few pieces of goat cheese lightly into the egg mixture while leaving some visible on the surface.

This creates creamy pockets throughout Goat Cheese Frittata while also giving the top an attractive finish.

Step 8: Bake

Transfer the skillet to the preheated oven.

Bake for 15 to 18 minutes, or until the center is just set.

The eggs should no longer look wet, but avoid baking until very firm because overcooked eggs can become rubbery.

Goat Cheese Frittata will continue to set slightly as it rests.

Step 9: Rest Before Slicing

Remove the skillet from the oven and let it rest for 5 to 10 minutes.

This gives the eggs time to settle and makes the slices cleaner.

Step 10: Garnish and Serve

Sprinkle with fresh chives, basil, parsley, or a little lemon zest.

Add extra crumbled goat cheese or red pepper flakes if desired.

Serve Goat Cheese Frittata warm or at room temperature.

Serving Suggestions

This frittata is delicious with toasted sourdough, warm pita, roasted breakfast potatoes, or a simple arugula salad.

For brunch, serve it with fresh fruit, Greek yogurt, avocado, olives, and sliced tomatoes.

You can also pair Goat Cheese Frittata with soup or a grain salad for a light lunch.

Its room-temperature appeal also makes it convenient for picnics and brunch buffets.

For another crispy and flavorful side dish, try our Air Fryer Butternut Squash Fries with Garlic Aioli.

Recipe Tips

Use room-temperature eggs if possible because they blend more smoothly with the milk.

Drain oil-packed sun-dried tomatoes well before adding them.

Cook the spinach until excess moisture evaporates.

Use an oven-safe skillet so the eggs can move directly from stovetop to oven.

Do not overbake Goat Cheese Frittata. Remove it when the center is just set.

Crumbled goat cheese works best when distributed in small and medium pieces.

Let the frittata rest before slicing.

For a richer texture, use half-and-half instead of milk.

Easy Variations

Add sautéed mushrooms for an earthy flavor.

Goat Cheese Frittata can also be made with roasted red peppers, asparagus, zucchini, or artichoke hearts.

For a stronger Mediterranean profile, add chopped Kalamata olives and a pinch of red pepper flakes.

If goat cheese is not available, feta, ricotta, or soft cream cheese can be used, although the flavor will be different.

For extra protein, add cooked chicken sausage, turkey sausage, or smoked salmon.

You can also add fresh dill, thyme, or chives for a different herb profile.

Make-Ahead Instructions

Goat Cheese Frittata is an excellent make-ahead breakfast.

Bake it one day in advance, let it cool completely, then cover and refrigerate.

You can serve it chilled, at room temperature, or gently reheated.

For meal prep, cut it into individual slices and refrigerate for quick breakfasts.

Storage and Reheating

Store leftover Goat Cheese Frittata in an airtight container in the refrigerator for up to 4 days.

Reheat slices in a 325°F or 165°C oven for about 8 to 10 minutes, or microwave in short intervals.

Avoid overheating because eggs can become dry.

Freeze individual slices for up to 2 months; thaw overnight and reheat gently.

Nutrition Information

Approximate nutrition per serving:

Calories: 260
Protein: 17 g
Carbohydrates: 7 g
Fat: 18 g
Saturated Fat: 8 g
Fiber: 2 g
Sugar: 4 g
Sodium: 520 mg

Nutrition values are estimates and may vary depending on the milk, cheese, sun-dried tomatoes, and serving size.

Frequently Asked Questions

Can I make this without an oven-safe skillet?

Yes. Cook the vegetables in a regular skillet, transfer them to a greased baking dish, pour the egg mixture over the top, add the cheese, and bake.

Can I use feta instead of goat cheese?

Yes. Feta works well, although it is firmer and saltier than goat cheese.

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much water as possible before adding it.

How do I know when the frittata is done?

The center should look set and no longer wet. A slight jiggle is fine because it will continue cooking as it rests.

Can I make this dairy-free?

Yes. Use unsweetened dairy-free milk and replace the goat cheese and Parmesan with dairy-free alternatives.

Can I serve it cold?

Yes. Goat Cheese Frittata tastes good chilled or at room temperature, making it convenient for meal prep and brunch.

Can I add meat?

Yes. Cooked chicken sausage, turkey sausage, bacon, or smoked salmon can be added before baking.

Final Thoughts

Goat Cheese Frittata is an easy, colorful way to combine eggs, spinach, sun-dried tomatoes, herbs, and creamy cheese in one satisfying dish. It feels special enough for brunch but is simple enough for everyday cooking.

Because Goat Cheese Frittata stores well and can be served warm or at room temperature, it is also a practical choice for meal prep, holidays, and casual entertaining.

Keep this Goat Cheese Frittata recipe in your rotation whenever you want a flavorful Mediterranean-inspired breakfast or light meal that comes together with simple ingredients.

If you enjoy cheesy and comforting baked recipes, you may also like our Cheesy Garlic Pizza Bread.

Sun-Dried Tomato, Spinach & Goat Cheese Frittata

by
Goat Cheese Frittata with sun-dried tomatoes, spinach, eggs, fresh herbs, and creamy goat cheese

Sun-Dried Tomato, Spinach & Goat Cheese Frittata

Goat Cheese Frittata is a colorful, protein-rich breakfast or brunch dish made with eggs, tangy goat cheese, tender spinach, sun-dried tomatoes, herbs, and a touch of garlic. The eggs bake into a soft, custardy base while the goat cheese melts into creamy pockets and the sun-dried tomatoes add a sweet, savory intensity.

This Goat Cheese Frittata is easy enough for weekdays but elegant enough for brunch or entertaining. Serve it warm, at room temperature, or chilled with toast, roasted potatoes, fruit, or a simple green salad.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

For the Egg Base

  • 8 large eggs
  • 1/2 cup whole milk or half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil

For the Filling

  • 1 tablespoon extra virgin olive oil
  • 1 small shallot or 1/2 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 3 cups baby spinach
  • 1/2 cup sun-dried tomatoes, drained and sliced
  • 4 ounces goat cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh chives, optional

Optional Garnishes

  • Extra goat cheese
  • Fresh basil
  • Chopped parsley
  • Red pepper flakes
  • Lemon zest

Why You’ll Love This Recipe

Goat Cheese Frittata is simple, flavorful, and flexible. The combination of creamy eggs, tangy cheese, spinach, and sun-dried tomatoes gives the dish a balanced Mediterranean-style flavor without needing complicated ingredients.

Another reason to love this recipe is that it works well for meal prep. You can make it ahead, slice it into portions, and reheat it during the week for a quick breakfast or light lunch.

It is easy to customize with mushrooms, roasted peppers, asparagus, olives, or different cheeses.

How to Make Goat Cheese Frittata

Step 1: Preheat the Oven

Preheat the oven to 375°F or 190°C.

Lightly grease a 10-inch oven-safe skillet with olive oil or cooking spray.

Using an oven-safe skillet allows the Goat Cheese Frittata to start on the stovetop and finish in the oven without transferring the mixture to another dish.

Step 2: Whisk the Egg Mixture

Crack the eggs into a large bowl.

Add the milk, salt, black pepper, oregano, smoked paprika, parsley, and basil.

Whisk until the yolks and whites are fully combined and the mixture looks slightly frothy.

A well-whisked base helps Goat Cheese Frittata bake evenly and gives it a softer texture.

Step 3: Sauté the Aromatics

Heat the olive oil in the skillet over medium heat.

Add the shallot and cook for 2 to 3 minutes until softened.

Stir in the garlic and cook for about 30 seconds, just until fragrant.

Avoid browning the garlic because it can become bitter.

Step 4: Wilt the Spinach

Add the spinach to the skillet in batches.

Stir gently until the leaves wilt, which should take about 2 minutes.

If the spinach releases excess liquid, cook for another minute so most of the moisture evaporates.

Removing extra moisture helps Goat Cheese Frittata stay tender instead of watery.

Step 5: Add the Sun-Dried Tomatoes

Stir the sliced sun-dried tomatoes into the spinach mixture.

Spread the vegetables evenly across the bottom of the skillet.

The sun-dried tomatoes give Goat Cheese Frittata a concentrated tomato flavor that pairs especially well with tangy goat cheese.

Step 6: Pour in the Eggs

Reduce the heat to medium-low.

Pour the egg mixture evenly over the vegetables.

Use a spatula to gently move the ingredients so the spinach and tomatoes are distributed throughout the pan.

Let the eggs cook undisturbed for about 2 minutes, just until the edges begin to set.

Step 7: Add the Cheese

Scatter the goat cheese and Parmesan evenly over the top.

Press a few pieces of goat cheese lightly into the egg mixture while leaving some visible on the surface.

This creates creamy pockets throughout Goat Cheese Frittata while also giving the top an attractive finish.

Step 8: Bake

Transfer the skillet to the preheated oven.

Bake for 15 to 18 minutes, or until the center is just set.

The eggs should no longer look wet, but avoid baking until very firm because overcooked eggs can become rubbery.

Goat Cheese Frittata will continue to set slightly as it rests.

Step 9: Rest Before Slicing

Remove the skillet from the oven and let it rest for 5 to 10 minutes.

This gives the eggs time to settle and makes the slices cleaner.

Step 10: Garnish and Serve

Sprinkle with fresh chives, basil, parsley, or a little lemon zest.

Add extra crumbled goat cheese or red pepper flakes if desired.

Serve Goat Cheese Frittata warm or at room temperature.

Serving Suggestions

It is delicious with toasted sourdough, warm pita, roasted breakfast potatoes, or a simple arugula salad.

For brunch, serve it with fresh fruit, Greek yogurt, avocado, olives, and sliced tomatoes.

You can also pair Goat Cheese Frittata with soup or a grain salad for a light lunch.

Its room-temperature appeal also makes it convenient for picnics and brunch buffets.

For another light Mediterranean-inspired dish, try our Light Baked Ricotta with Burst Cherry Tomatoes.

Recipe Tips

Use room-temperature eggs if possible because they blend more smoothly with the milk.

Drain oil-packed sun-dried tomatoes well before adding them.

Cook the spinach until excess moisture evaporates.

Use an oven-safe skillet so the eggs can move directly from stovetop to oven.

Do not overbake Goat Cheese Frittata. Remove it when the center is just set.

Crumbled goat cheese works best when distributed in small and medium pieces.

Let the frittata rest before slicing.

For a richer texture, use half-and-half instead of milk.

Easy Variations

Add sautéed mushrooms for an earthy flavor.

Goat Cheese Frittata can also be made with roasted red peppers, asparagus, zucchini, or artichoke hearts.

For a stronger Mediterranean profile, add chopped Kalamata olives and a pinch of red pepper flakes.

If goat cheese is not available, feta, ricotta, or soft cream cheese can be used, although the flavor will be different.

For extra protein, add cooked chicken sausage, turkey sausage, or smoked salmon.

You can also add fresh dill, thyme, or chives for a different herb profile.

Make-Ahead Instructions

This frittata is an excellent make-ahead breakfast.

Bake it one day in advance, let it cool completely, then cover and refrigerate.

You can serve it chilled, at room temperature, or gently reheated.

For meal prep, cut it into individual slices and refrigerate for quick breakfasts.

Storage and Reheating

Store leftover Goat Cheese Frittata in an airtight container in the refrigerator for up to 4 days.

Reheat slices in a 325°F or 165°C oven for about 8 to 10 minutes, or microwave in short intervals.

Avoid overheating because eggs can become dry.

Freeze individual slices for up to 2 months; thaw overnight and reheat gently.

Nutrition Information

Approximate nutrition per serving:

Calories: 260
Protein: 17 g
Carbohydrates: 7 g
Fat: 18 g
Saturated Fat: 8 g
Fiber: 2 g
Sugar: 4 g
Sodium: 520 mg

Nutrition values are estimates and may vary depending on the milk, cheese, sun-dried tomatoes, and serving size.

Frequently Asked Questions

Can I make this without an oven-safe skillet?

Yes. Cook the vegetables in a regular skillet, transfer them to a greased baking dish, pour the egg mixture over the top, add the cheese, and bake.

Can I use feta instead of goat cheese?

Yes. Feta works well, although it is firmer and saltier than goat cheese.

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much water as possible before adding it.

How do I know when the frittata is done?

The center should look set and no longer wet. A slight jiggle is fine because it will continue cooking as it rests.

Can I make this dairy-free?

Yes. Use unsweetened dairy-free milk and replace the goat cheese and Parmesan with dairy-free alternatives.

Can I serve it cold?

Yes. Goat Cheese Frittata tastes good chilled or at room temperature, making it convenient for meal prep and brunch.

Can I add meat?

Yes. Cooked chicken sausage, turkey sausage, bacon, or smoked salmon can be added before baking.

Final Thoughts

Goat Cheese Frittata is an easy, colorful way to combine eggs, spinach, sun-dried tomatoes, herbs, and creamy cheese in one satisfying dish. It feels special enough for brunch but is simple enough for everyday cooking.

Because Goat Cheese Frittata stores well and can be served warm or at room temperature, it is also a practical choice for meal prep, holidays, and casual entertaining.

Keep this Goat Cheese Frittata recipe in your rotation whenever you want a flavorful Mediterranean-inspired breakfast or light meal that comes together with simple ingredients.

If you enjoy savory baked recipes, you may also like our Cheesy Chicken Puff Pastry Squares.

Golden Spinach & Sun-Dried Tomato

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Golden Spinach & Sun-Dried Tomato Rosti Quiche with Feta & Pine Nuts Recipe – Crispy, Creamy & Flavorful Savory Delight

Golden Spinach & Sun-Dried Tomato Rosti Quiche with Feta & Pine Nuts Recipe – Crispy, Creamy & Flavorful Savory Delight

Description

Golden Spinach & Sun-Dried Tomato Rosti Quiche with Feta & Pine Nuts is a beautiful combination of a crispy potato rosti crust and a creamy, flavorful quiche filling. This unique recipe blends the comforting texture of golden shredded potatoes with nutritious spinach, tangy feta cheese, sweet sun-dried tomatoes, and crunchy toasted pine nuts.

Unlike traditional quiche made with pastry crust, this recipe uses a crispy potato rosti base that creates a naturally gluten-free style crust with incredible flavor and texture. The outside becomes golden and crunchy while the inside remains soft, creamy, and packed with delicious ingredients.

This savory quiche is perfect for breakfast, brunch, lunch, meal prep, or a light dinner. It is elegant enough for special occasions but simple enough to prepare for everyday meals. The combination of vegetables, protein-rich eggs, cheese, and healthy fats makes it both satisfying and nourishing.

The Mediterranean-inspired flavors of spinach, feta, tomatoes, and herbs create a restaurant-quality dish that looks impressive on any table. Serve it warm with a fresh salad, roasted vegetables, or soup for a complete meal.

Ingredients For:

Rosti Potato Crust

  • 4 large potatoes, peeled and grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons melted butter

Spinach & Quiche Filling

  • 3 cups fresh spinach
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup crumbled feta cheese
  • 6 large eggs
  • 1/2 cup heavy cream or milk
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon chili flakes (optional)
  • Salt and black pepper to taste

The Topping

  • 1/4 cup toasted pine nuts
  • Fresh parsley or basil leaves
  • Extra feta cheese for garnish

Step-by-Step Instructions

Step 1: Prepare the Potato Rosti Crust

Preheat your oven to 400°F (200°C).

Peel and grate the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.

Removing extra water is important because it helps create a crispy golden crust instead of a soft or soggy base.

Transfer the grated potatoes to a bowl. Add salt, black pepper, olive oil, and melted butter. Mix well until the potatoes are evenly coated.

Step 2: Bake the Rosti Base

Grease a round baking dish or tart pan with oil.

Press the potato mixture firmly into the bottom and sides of the pan, creating an even crust.

Bake for 25–30 minutes until the potatoes become golden and crispy around the edges.

Remove from the oven and allow it to cool slightly while preparing the filling.

Step 3: Prepare the Spinach Filling

Heat a skillet over medium heat and add a small amount of olive oil.

Add minced garlic and cook for about 30 seconds until fragrant.

Add fresh spinach and cook until wilted. This usually takes 2–3 minutes.

Remove from heat and allow it to cool slightly.

Chop the spinach if needed and remove any excess liquid.

Step 4: Make the Quiche Mixture

In a large bowl, whisk together eggs and cream until smooth.

Add:

  • Cooked spinach
  • Sun-dried tomatoes
  • Feta cheese
  • Mozzarella cheese
  • Oregano
  • Basil
  • Chili flakes
  • Salt and pepper

Mix gently until all ingredients are evenly combined.

Step 5: Assemble the Quiche

Pour the spinach and feta mixture into the baked potato rosti crust.

Spread evenly using a spoon.

Sprinkle additional feta cheese on top for extra flavor.

Step 6: Bake the Quiche

Reduce oven temperature to 375°F (190°C).

Bake for 30–40 minutes until:

  • The filling is completely set.
  • The top is lightly golden.
  • The cheese is melted.

Insert a knife into the center. If it comes out clean, the quiche is ready.

Step 7: Add Final Garnish

Remove from the oven and allow the quiche to rest for 10 minutes.

Top with toasted pine nuts, fresh parsley, or basil.

Slice and serve warm.

Tips for Perfect Golden Spinach & Sun-Dried Tomato Rosti Quiche

1. Remove Moisture From Potatoes

Dry potatoes create a crispy crust. Always squeeze grated potatoes well before baking.

2. Cook Spinach First

Fresh spinach releases water during cooking. Removing excess moisture prevents a watery filling.

3. Use Quality Feta Cheese

Good-quality feta provides a creamy texture and delicious salty flavor that balances the sweetness of sun-dried tomatoes.

4. Toast Pine Nuts

Lightly toasting pine nuts enhances their natural nutty flavor and adds extra crunch.

5. Let the Quiche Rest

Allowing the quiche to cool slightly helps the filling set and makes slicing easier.

6. Customize the Filling

You can add:

  • Mushrooms
  • Roasted peppers
  • Caramelized onions
  • Broccoli
  • Chicken
  • Smoked salmon

Recipe Notes

  • This quiche can be served warm or at room temperature.
  • It is perfect for meal preparation because it stores well.
  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheat slices in the oven for the best texture.
  • The potato crust can be prepared one day ahead.
  • For a lighter version, replace heavy cream with milk or Greek yogurt.
  • Use sweet potatoes instead of regular potatoes for a different flavor.

Benefits of Golden Spinach & Sun-Dried Tomato Rosti Quiche

1. Rich in Protein

Eggs, feta cheese, and mozzarella provide protein that supports muscle repair and helps keep you feeling full.

2. Supports Healthy Digestion

Spinach contains dietary fiber that supports healthy digestion and regular bowel function.

3. Provides Essential Vitamins

Spinach provides vitamins A, C, and K, along with important minerals like iron and magnesium.

4. Contains Healthy Fats

Olive oil and pine nuts provide beneficial unsaturated fats that support overall wellness.

5. Supports Bone Health

Cheese provides calcium and phosphorus, important nutrients for maintaining strong bones.

6. Balanced Meal Option

This recipe combines vegetables, protein, carbohydrates, and healthy fats, making it a satisfying meal choice.

Note: Benefits depend on ingredients, serving size, and overall diet.

Servings & Nutritional Information

Recipe Name: Golden Spinach & Sun-Dried Tomato Rosti Quiche with Feta & Pine Nuts
Preparation Time: 25 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 25 minutes
Servings: 8 slices

Approximate Nutrition Per Serving

  • Calories: 320 kcal
  • Protein: 14g
  • Carbohydrates: 22g
  • Fat: 21g
  • Saturated Fat: 8g
  • Fiber: 3g
  • Sugar: 3g
  • Calcium: 220mg
  • Iron: 3mg
  • Sodium: 520mg

Nutritional values may vary depending on brands and ingredient quantities.

Frequently Asked Questions (Q&A)

Can I make this quiche ahead of time?

Yes. This recipe is perfect for meal prep. Prepare it a day ahead and store it in the refrigerator. Reheat before serving.

Can I freeze Rosti Quiche?

Yes. Allow it to cool completely, wrap slices individually, and freeze for up to 2 months. Thaw and reheat before serving.

Can I use frozen spinach?

Yes. Frozen spinach works well. Thaw completely and squeeze out excess water before adding.

Can I make this recipe vegetarian?

Yes. The recipe is naturally vegetarian and packed with flavorful vegetables and cheese.

Can I make it dairy-free?

Yes. Replace dairy cheese with plant-based alternatives and use dairy-free milk.

What can I serve with this quiche?

It pairs well with:

  • Fresh green salad
  • Tomato salad
  • Roasted vegetables
  • Vegetable soup
  • Fresh fruit

Why is my potato crust not crispy?

The most common reason is excess moisture in potatoes. Make sure to squeeze grated potatoes very well before baking.

Conclusion

Golden Spinach & Sun-Dried Tomato Rosti Quiche with Feta & Pine Nuts is a delicious Mediterranean-inspired recipe that combines crispy potatoes, creamy eggs, flavorful vegetables, and rich cheese into one impressive dish.

With its golden crust, colorful filling, and satisfying texture, this quiche is perfect for breakfast, brunch, lunch, or dinner. It is easy to customize, packed with nutrients, and guaranteed to become a favorite recipe for family and guests.