Sundried Tomato Pesto Quiche

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.

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.

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

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 spicy 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

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.

Pesto Quiche with Sundried Tomatoes and Parmesan

Beneath that green machine pesto quiche filling: an ultra flakey 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 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 peanuts? Now that is my idea of an upgrade!

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Sundried Tomato Pesto Quiche

A healthy pesto quiche with sundried tomatoes, Parmesan, and spinach.

Yield: 1 9-inch quiche (serves 6)

Prep Time: 20 minutes

Cook Time: 45 minutes

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 (not oil-packed) julienne sundried tomatoes, roughly chopped

Directions:

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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.

All images and text ©/Well Plated.

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More travel-friendly, taste bud-tempting quiches:

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

30 comments

  1. Every single recipe you share is right up my alley! I make quiche almost weekly, but I’ve never thought of using pesto…can’t wait to try soon :)

  2. Quiche is always the answer in my book for Easter brunch!!! love this, Erin. .  it’s gorgeous and love the pesto!!!

  3. A fantastic use for that whole wheat crust! I love sundried tomatoes SO much. And in quiche, amazing!

  4. YUM! I was wondering what you were going to put into that awesome pie crust from yesterday ;) I really like quiche, but I never think to make it. Maybe Easter is the time to whip one out!

  5. Okay, Erin, can I come for Easter brunch? This quiche is so beautiful and I’m sure the flavor is dynamite! We usually make a standard broccoli and cheese quiche, but I might just have to change it up. :D

  6. I have to try this! Looks so amazing. And that pie crust! It’s perfect.

  7. There is never not a holiday that quiche doesn’t sound amazing!!! And this one – perfection!

  8. Pesto quiche sounds amaaazing, and I love that you managed to avoid using heavy cream! Also amazing is your resourcefulness and ability to plan ahead for winter – I should have made some pesto to freeze instead of letting basil go to waste last year, but this time around I’ll be smarter, thanks to you! 

  9. Quiche is a HUGE weakness of mine, I just love the custard-y richness, and the crust, oh the crust! Love that you lightened it up and love how stunningly gorgeous it is!

  10. Hi Erin! This looks delicious – quick question – do you think it’s possible to make this quiche with just egg whites? If so, what would the amount of egg whites be to substitute? Thanks in advance for your help!

    • Hi Priya! Great question. To be honest, I think that would negatively affect the texture of the custard, and I would worry about it setting properly. You might have better luck w/ an egg substitute such as Egg Beaters (follow the product guidelines for substituting). I’ve never tried it, but if you do experiment, I’d love to hear how the quiche turns out!

  11. I am such a sucker for quiche…especially with amazing crust!! Going to have to try yours soon :)

  12. mmm, this sounds fabulous. i love pesto and sundried tomatoes together. great idea to put them in quiche :)

  13. Wow – that quiche is lookin’ amazing! Would definitely love to enjoy a huge slice for breakfast this weekend!! Pinned :)

  14. This quiche looks amazing! I would want to have this for Easter morning breakfast!

  15. Mariah @ Mariah's Pleasing Plates Reply

    This quiche is stunning! The pictures have me drooling over here. I love the pesto and tomato combo!! 

  16. I would be over the moon if I found summer pesto hiding in the freezer! Love that you used it to make this quiche with sundried tomatoes and your wholewheat crust. It looks incredible!

  17. So creative to add pesto to your quiche! Looks delicious!

  18. Pesto is an amazing ingredient. I often turn my less perfect herbs into a pesto, but hadn’t thought to freeze it. Solid idea. :) 

  19. This quiche looks absolutely flavorful. It’s perfect for spring brunch. 

  20. What a great use of pesto! I would’ve never thought to have put it in a breakfast food such as quiche! I have been itching to make quiche and I happen to love pesto and sundried tomatoes so this recipe is at the top of my list! Thanks for the great recipe! 

  21. 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.

    • 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!

  22. Do you know the calorie count per serving ?  I made this recipe for a Family Picnic last weekend. It was a hit! 

    • 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!

  23. Can you make this crustless?

    • 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!

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