A delightful quiche combining the flavors of spinach, sun-dried tomatoes, and basil-infused feta cheese, perfect for breakfast or brunch.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated to achieve even cooking.
Place the pre-made pie crust into a pie dish and prick the bottom with a fork. Pre-bake for about 8 minutes until lightly golden. Remove and let cool.
Pre-baking the crust prevents it from becoming soggy when the filling is added.
Heat a skillet over medium heat and add a drizzle of olive oil. Sauté the chopped onion for 2-3 minutes until softened.
Cook the onion until translucent to enhance its sweetness.
Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the spinach and cook until heated through. Remove from heat and let cool slightly.
Drain any excess liquid from the spinach to avoid a watery filling.
In a mixing bowl, whisk together the eggs, sour cream, half-and-half, and grated asiago cheese until well combined.
Whisk thoroughly to ensure a smooth and creamy mixture.
Fold the spinach mixture, sun-dried tomatoes, and crumbled feta cheese into the egg mixture.
Mix gently to evenly distribute the ingredients without breaking them apart.
Pour the filling into the pre-baked pie crust. Place the pie dish on a baking sheet to catch any spills.
Using a baking sheet makes it easier to handle the pie dish and prevents messes in the oven.
Bake the quiche in the oven for 35-45 minutes, or until the center is set and the top is golden brown.
Check the quiche by inserting a knife into the center; it should come out clean when done.
Let the quiche cool for about 5 minutes before slicing and serving. Enjoy!
Allowing the quiche to rest helps the filling set and makes slicing easier.
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