🧾 Ingredients for the Sun-dried Tomato Quiche Filling

• ▢ 2 tablespoons olive oil

• ▢ 1 cup diced yellow onion (about ½ an onion) 

• ▢ ½ cup julienned sun-dried tomatoes from jar, in olive oil

• ▢ 1 cup roughly chopped baby spinach

• ▢ ½ teaspoon dried oregano

• ▢ ¼ teaspoon dried basil

• ▢ ¼ teaspoon kosher salt

• ▢ ¼ teaspoon black pepper

• ▢ 3 large eggs

• ▢ 1 egg yolk

• ▢ ¾ cup whole milk

• ▢ ½ cup heavy cream

• ▢ ½ cup crumbled feta

🍳 Preparing the Filling

1. Sauté the Onion
   Heat olive oil in a frying pan over medium heat. Sauté the onion for about 5 minutes until soft and fragrant.

2. Add Veggies & Seasoning
   Stir in the spinach, sun-dried tomatoes, oregano, basil, salt, and pepper. Cook for 1–2 minutes until the spinach is wilted. Remove from heat.

3. Mix the Eggs & Dairy
   In a large mixing bowl, whisk together eggs, egg yolk, whole milk, and heavy cream.

4. Combine Everything
   Fold in the sautéed spinach mixture and add feta cheese. Stir to combine.

5. Fill the Crust
   Scoop the mixture into the pre-baked pie crust (see below).

6. Bake
   Bake at 375°F for 45 to 60 minutes, or until the filling is set and the crust is golden. Insert a toothpick into the centre—if it comes out clean, it’s done.

🥧 Preparing the Crust

1. Use President’s Choice Homestyle Butter Pie Crusts.

2. Preheat oven to 375°F.

3. Place the crust in a pie dish and blind bake for 10 minutes (without filling).

4. If bubbles form, gently poke them with a fork.

5. Remove from the oven and proceed with filling as outlined above.

“Brunch: Because breakfast is too early and lunch is too late.” 🕒

Kitchener-Waterloo Real Estate Blog Post: June 1, 2025