Sundried Tomato Pesto Quiche: the new travel snack.

Pesto Quiche with Sundried Tomatoes and Parmesan. Beautiful and healthy too!

Okay, “snack” might be a little aggressive, but I guarantee that if I whip out this golden-crusted, green goddess of a quiche on my next flight and offer my neighbors a slice, they will be decidedly less miffed when I climb over them for no fewer than three bathroom breaks. They might even let me set the quiche on their tray table while I make my exit.

Healthy Sundried Tomato Pesto Quiche. Light on calories, big on flavor!

Pesto Quiche with Parmesan and Sundried Tomatoes

Admittedly, quiche will probably never replace trail mix or granola bars as the go-to B.Y.O. travel snack—the in-flight serving space is uncomfortably cramped, and the TSA would likely confiscate the serving knife. Regardless of its airport security status, quiche still is well-suited for portability, so when Ben’s aunt asked me what I’d like to bring for our family Easter celebration in Chicago (a two-hour drive from our home), I immediately turned to my good travel buddy, quiche.

Pesto Quiche with Sundried Tomatoes

Not only can quiche easily withstand the two-hour ride in our backseat, but also it’s one of the best dishes to prepare in advance, making it perfect for holiday entertaining. Well-wrapped, fully baked quiche can be frozen for up to two months, though I’m relieved that I won’t have to resist this beautiful sundried tomato pesto parmesan quiche for nearly that long.

Every August when basil is booming, I make and squirrel away dozens of containers of pesto to bring a little brightness to our table in the winter months. Earlier this week while reorganizing our mess of a freezer, in between a forgotten container of Slow Cooker Jalapeno Cheddar Cheese Soup and a frost-bitten veggie burger, I uncovered a treasure: one last container of sunny summer pesto. I knew immediately that I wanted it to be the star flavor of my Easter quiche.

Healthy Pesto Quiche

The Best Pesto Quiche Recipe

Stirring pesto into the quiche filling adds instant vibrancy in both color and taste, so I chose the remaining quiche ingredients with the purpose of highlighting the pesto: sundried tomatoes, spinach, and Parmesan cheese.

I’ve also been playing around with different ways to make quiche healthier without losing its signature decadence (or offending the French), and today’s pesto quiche recipe is my favorite version to date. I traded the heavy cream for Greek yogurt, which keeps the filling thick and rich without adding fat, and I also replaced some of the whole eggs with egg whites for extra lightness.

Beneath that green machine pesto quiche filling: an ultra flaky crust. I used my foolproof Darn Good Whole Wheat Pie Crust (and if you think pie crust isn’t for you, please please read yesterday’s post!)

Pesto Quiche with Sundried Tomatoes and Parmesan

Make Ahead and Storage Tips

  • To Store. Cover quiche and store it in the refrigerator for up to 3 days.
  • To Make Ahead and Freeze. Pastry dough may be frozen, unbaked, for up to 3 months. Fully baked quiche can be wrapped and frozen for up to 2 months.
  • To Reheat from Frozen. Remove from freezer and let stand for about 10 minutes to take some chill off of the pan. Reheat in a 350 degree F oven, tenting as necessary to prevent overbrowning, for 20 to 25 minutes or until heated through.

More Delicious Quiche Recipes

Pesto Quiche with Sundried Tomatoes and Spinach

Perfectly portable, marvelous made-ahead, and green for spring, this pesto quiche will be a star at any gathering.

It also would make some airline passengers very very happy. Pesto quiche instead of peanuts? Now that is my idea of an upgrade!

Pesto Quiche with Sundried Tomatoes and Parmesan. Beautiful and healthy too!

Sundried Tomato Pesto Quiche

5 from 4 votes
A healthy pesto quiche with sundried tomatoes, Parmesan, and spinach.

Prep: 20 mins
Cook: 45 mins

Servings: 1 9-inch quiche (serves 6)

Ingredients
  

  • 1 whole wheat pastry crust unbaked
  • 4 large eggs
  • 2 large egg whites
  • 3/4 cup milk
  • 1/4 cup plain Greek yogurt
  • 1/4 cup pesto
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups roughly chopped baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup dried julienne sundried tomatoes (not oil-packed) roughly chopped

Instructions
 

  • Prepare the pastry crust according to the recipe directions (recipe will yield 2 crusts. Feel free to either half the recipe or freeze the second half for a later time).
  • Preheat the oven to 425 degrees F. Roll the dough into a 12-inch circle, then fit it into a 9-inch pie plate (not deep dish). Trim the crust so it overhangs the plate edge by about 1 inch all the way around, then tuck the edges under at the plate edge and crimp with your fingers or a fork.
  • Prick the bottom of the crust all over with a fork at 1/2-inch intervals, then line the plate with foil or parchment paper. Fill with dry beans, uncooked rice, or pie weights, ensuring that the beans or weights are all the way up against the edges of the pan. Set on a rimmed baking sheet, then bake for 15 minutes. Remove the lining and weights. If the crust has puffed up in spots, gently press it back down with a fork. Bake, uncovered, for 8-10 additional minutes, until the bottom of the crust is lightly golden. Remove from oven and set aside. Reduce the oven temperature to 375 degrees F.
  • Meanwhile, place the sundried tomatoes in a small bowl and cover with boiling water. Let sit 5 minutes to rehydrate, the drain and pat dry.
  • In a large bowl whisk together the eggs, egg whites, milk, Greek yogurt, pesto, salt, and pepper. Then, stir in the spinach, Parmesan, and sundried tomatoes. With the pie plate still on the baking sheet, carefully pour the filling into the prebaked crust. Bake until the quiche is puffed and the center is set but still a little jiggly, 40 to 50 minutes. If the crust starts to brown too quickly as the quiche bakes, wrap the edges of the pan with foil to protect it. Let quiche cool on a wire rack for 15 minutes. Slice and serve warm or at room temperature.

Notes

To make ahead: Pastry dough may be frozen, unbaked, for up to 3 months. Fully baked quiche may be well wrapped and frozen for up to 2 months. To bake from frozen remove from freezer and let stand for about 10 minutes to take some chill off of the pan. Reheat in a 350 degree oven, tenting as necessary to prevent overbrowning, for 20 to 25 minutes or until heated through.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I love this recipe! This time I altered it to make individual crustless servings, hoping they freeze well for a quick and easy breakfast or snack.

    1. Jana, I am so excited to hear this! I’ve made this ahead and frozen it before, and it works wonderfully. (The size and crust won’t impact the way it freezes.) The spinach might get a bit watery, but you can just blot away any excess moisture. I love your idea of doing individual servings—I’m going to have to try that myself to have fast lunches on hand. Thanks!

    1. Malinda, i’m so happy to hear that you enjoyed this recipe! I don’t actually calculate the calories for any of my recipes, but you can do so at myfitnesspal.com. Thanks so much for trying the recipe and letting me know how it turned out for you!

    1. Hi Andrea, I haven’t tried it, but I think that would be fine! Just make sure to coat the dish with nonstick spray first. If you do try, I’d love to know how it turns out!

    1. Hi Kara, I started adding nutrition info to all of my new recipes effective January 2016 (you’ll see it in the recipe box at the bottom). Unfortunately, it’s pretty time consuming, so I’m unable to go back and add it to past recipes. If you’d like the info for any of my older recipes, you can actually calculate it yourself for free at myfitnesspal.com (this is how I calculate the new recipes on my blog) or use another site you prefer! I’m sorry I can’t give you the information for this specific one, but I hope that My Fitness Pal will be a helpful resource for you.

    1. THANK YOU JUDY!! I am so so happy to hear that you all enjoyed it so much. Thank you for taking time to leave this wonderful review!

  2. Loved this recipe, but it would be nice to see your recipes as European friendly, in grams rather than cups – It just makes it a little easier for foreigners :)5 stars

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