Sun-Dried Tomato and Fresh Mozzarella Quiche

Have you ever found yourself staring into your refrigerator after a long day, wondering what delicious meal you could prepare without spending hours in the kitchen? I’ve been there too, and that’s exactly why I love this Sun-Dried Tomato and Fresh Mozzarella Quiche. The rich, concentrated flavor of sun-dried tomatoes paired with the creamy, melt-in-your-mouth texture of fresh mozzarella creates a dish that feels luxurious but comes together with minimal effort.

This Sun-Dried Tomato and Fresh Mozzarella Quiche isn’t just a quick weeknight dinner solution—it’s also my go-to recipe when friends drop by unexpectedly. The vibrant red of the tomatoes against the white mozzarella creates a visually stunning dish that always impresses guests. The aroma of herbs and cheese that fills your kitchen as it bakes is simply irresistible, promising a Mediterranean-inspired flavor experience that transports you to an Italian countryside with every bite.

Why You’ll Love This Sun-Dried Tomato and Fresh Mozzarella Quiche

• ✅ Perfect vegetarian Sun-Dried Tomato and Fresh Mozzarella Quiche that satisfies even devoted meat-eaters
• ✅ Easily convert to a gluten-free Sun-Dried Tomato and Fresh Mozzarella Quiche by using a gluten-free crust
• ✅ The best Sun-Dried Tomato and Fresh Mozzarella Quiche for entertaining that can be prepared ahead of time
• ✅ Simple Sun-Dried Tomato and Fresh Mozzarella Quiche recipe using just 7 basic ingredients
• ✅ Versatile Sun-Dried Tomato and Fresh Mozzarella Quiche that works for breakfast, brunch, lunch, or dinner
• ✅ Make a savory Sun-Dried Tomato and Fresh Mozzarella Quiche with herbs for an extra flavor dimension

Ingredients for Sun-Dried Tomato and Fresh Mozzarella Quiche

For this simple yet flavorful Sun-Dried Tomato and Fresh Mozzarella Quiche, you’ll need:

• 1 (9 inch) frozen prepared pie crust (or homemade if preferred)
• ½ cup sliced oil-packed sun-dried tomatoes, drained (save the oil for other recipes!)
• 1 cup diced fresh mozzarella cheese (about 4 ounces)
• 4 large eggs
• 1 ¼ cups whole milk (can substitute half-and-half for a richer quiche)
• ½ teaspoon salt
• ⅛ teaspoon ground pepper
• Optional: 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)

Dietary Alternatives:

• For a gluten-free version, use a gluten-free pie crust or make a crustless Sun-Dried Tomato and Fresh Mozzarella Quiche
• For a lighter option, substitute the whole milk with 2% milk
• Add 1-2 cloves of minced garlic for extra flavor
• Include 2 tablespoons of chopped fresh herbs like basil, thyme, or oregano for a herb-infused Sun-Dried Tomato and Fresh Mozzarella Quiche

How to Make Sun-Dried Tomato and Fresh Mozzarella Quiche – Step by Step

Step 1: 

Preheat your oven to 375°F (190°C).

Step 2:

 Remove the frozen pie crust from the freezer and let it thaw for about 10 minutes while your oven heats up.

Step 3:

 Place the crust on a baking sheet and prick the bottom several times with a fork to prevent bubbling.

Step 4:

 Pre-bake the crust for 10 minutes until it just begins to turn golden. Remove from oven and set aside.

Step 5: 

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

Step 6:

 Gently pat the sun-dried tomatoes with a paper towel to remove excess oil.

Step 7: 

Spread the diced fresh mozzarella evenly across the bottom of the pre-baked pie crust.

Step 8: 

Distribute the sun-dried tomato pieces evenly over the cheese.

Step 9: 

If using herbs, sprinkle them over the tomatoes and cheese.

Step 10:

 Carefully pour the egg mixture over the fillings, ensuring everything is evenly covered.

Step 11:

 Reduce the oven temperature to 350°F (175°C).

Step 12: 

Bake the Sun-Dried Tomato and Fresh Mozzarella Quiche for 35-40 minutes, or until the center is set and no longer jiggles when gently shaken.

Step 13: 

The top should be lightly golden brown. If it starts browning too quickly, loosely cover with aluminum foil.

Step 14: 

Remove from the oven and let cool for at least 10 minutes before slicing and serving.

Pro Tips for Making the Best Sun-Dried Tomato and Fresh Mozzarella Quiche

• For a flavor boost, add 1/4 cup of grated Parmesan cheese to the egg mixture
• Pat the mozzarella dry with paper towels before adding to the quiche to prevent excess moisture
• Allow the quiche to rest for 10-15 minutes before cutting for cleaner slices
• To prevent a soggy bottom, brush the pre-baked crust with a thin layer of Dijon mustard
• For a richer Sun-Dried Tomato and Fresh Mozzarella Quiche, use a combination of whole milk and heavy cream
• Always place your pie dish on a baking sheet before filling to catch any potential spills and make it easier to move in and out of the oven
• If you’re baking Sun-Dried Tomato and Fresh Mozzarella Quiche in a pie crust that’s browning too quickly, create a foil shield for the edges

Best Ways to Serve Sun-Dried Tomato and Fresh Mozzarella Quiche

This versatile Sun-Dried Tomato and Fresh Mozzarella Quiche pairs perfectly with many side dishes:

1. For breakfast or brunch: Serve with a fresh fruit salad and mimosas for the perfect weekend treat.
2. For lunch: Pair with a simple arugula salad dressed with lemon vinaigrette and a sprinkle of the oil from your sun-dried tomatoes.
3. For dinner: Accompany with roasted vegetables or a hearty soup for a complete meal.
4. For entertaining: Cut into small squares and serve as an elegant appetizer at your next gathering.

The Sun-Dried Tomato and Fresh Mozzarella Quiche can be served warm, at room temperature, or even cold, making it ideal for picnics and packed lunches.

Nutritional Information for Sun-Dried Tomato and Fresh Mozzarella Quiche

Per serving (1/8 of quiche):

• Calories: 220 kcal
• Protein: 9g
• Carbohydrates: 15g
• Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 115mg
• Sodium: 350mg
• Fiber: 1g
• Sugar: 3g

This Sun-Dried Tomato and Fresh Mozzarella Quiche is a good source of calcium and protein while being moderate in calories, making it a balanced option for any meal.

Storage & Leftovers

Your Sun-Dried Tomato and Fresh Mozzarella Quiche will keep beautifully in the refrigerator for up to 3 days when properly stored. Here’s how to make the most of your leftovers:

• Allow the quiche to cool completely before refrigerating
• Cover tightly with plastic wrap or store in an airtight container
• To reheat, place individual slices in a 350°F (175°C) oven for about 10 minutes
• For a quick option, microwave for 30-45 seconds (though the crust won’t be as crisp)
• Leftover Sun-Dried Tomato and Fresh Mozzarella Quiche also tastes delicious cold straight from the refrigerator

Can you freeze this quiche? Yes! Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What are the benefits of sun-dried tomatoes in quiche?

Sun-dried tomatoes add a concentrated, sweet-tart flavor that regular tomatoes can’t match. They also don’t release excess moisture, which helps keep your Sun-Dried Tomato and Fresh Mozzarella Quiche from becoming soggy. Their intense flavor means a little goes a long way, allowing you to add significant taste without weighing down the delicate egg custard.

How do you make a crustless sun-dried tomato quiche?

To make a crustless Sun-Dried Tomato and Fresh Mozzarella Quiche, simply grease a 9-inch pie plate well with butter or cooking spray. Mix all filling ingredients together (including the cheese and tomatoes) rather than layering them. Pour directly into the greased pie plate and bake at 350°F (175°C) for 30-35 minutes until set. This creates a low-carb, gluten-free alternative that’s just as delicious.

Can you use fresh mozzarella in a quiche?

Absolutely! Fresh mozzarella works beautifully in quiche. The key is to drain it well and pat it dry with paper towels before adding it to your Sun-Dried Tomato and Fresh Mozzarella Quiche. This removes excess moisture that could make your quiche watery. Fresh mozzarella creates pockets of creamy goodness throughout the quiche that perfectly complement the tangy sun-dried tomatoes.

What are some variations for sun-dried tomato quiche?

The Sun-Dried Tomato and Fresh Mozzarella Quiche is wonderfully versatile. Try these delicious variations:

• Add sautéed spinach or kale for extra nutrition
• Include caramelized onions for sweetness
• Mix in cooked, crumbled Italian sausage for a heartier version
• Add artichoke hearts for a Mediterranean twist
• Substitute goat cheese for some of the mozzarella for a tangier flavor
• Top with fresh avocado slices just before serving

Time to Enjoy Your Sun-Dried Tomato and Fresh Mozzarella Quiche!

Now you’re equipped with all the knowledge you need to create a spectacular Sun-Dried Tomato and Fresh Mozzarella Quiche that will impress family and friends alike. This versatile dish proves that gourmet flavor doesn’t require complicated techniques or hard-to-find ingredients—just quality components combined with care.

Whether you’re serving this Sun-Dried Tomato and Fresh Mozzarella Quiche for a casual family breakfast, an elegant brunch with friends, or a quick weeknight dinner, its Mediterranean-inspired flavors are sure to delight. The combination of sweet-tart sun-dried tomatoes and creamy mozzarella creates a satisfying meal that’s both comforting and sophisticated.

Have you tried making this Sun-Dried Tomato and Fresh Mozzarella Quiche? Let us know in the comments how it turned out or share your favorite quiche variations!

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