If you're searching for a dish that combines vibrant flavors, creamy textures, and a flaky crust to impress your friends and family, look no further than this Sun Dried Tomato, Spinach, and Goat Cheese Quiche with Flaky Mayo Pie Crust Recipe. This quiche is a delightful harmony of tangy goat cheese, savory sun dried tomatoes, and fresh spinach, all nestled in an unexpectedly tender and flaky crust thanks to a secret ingredient—mayonnaise! It’s comfort food elevated to an elegant level, perfect for brunch, lunch, or a light dinner that everyone will rave about.

Ingredients You'll Need

The image shows a flat lay of various cooking ingredients on a white marbled surface. In the top left is a white bowl filled with white flour, next to a glass measuring cup of milk on the top right. Below the flour is a white bowl with a creamy white mixture. To the right of that, a small white oval plate holds a white log of soft cheese. Fresh green spinach leaves fill a clear plastic container on the right side. Near the center are fresh green basil leaves on a small wooden board along with a white wedge of cheese placed diagonally. To the left is a small wooden bowl filled with salt and a clear pepper grinder. A small round white bowl with a spout is empty, and next to it is a tiny blue dish holding a single garlic clove. Six brown eggs sit in a white ceramic egg holder near the bottom center. A glass jar filled with red sun-dried tomatoes is on the bottom right side. The arrangement shows a clean layout with natural colors and textures, photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to achieving that perfect balance of rich, fresh, and flaky in this recipe. Each component brings its own charm - from the creamy goat cheese adding depth, the sun dried tomatoes delivering bursts of sweetness, to the spinach brightening every bite with a fresh, earthy note.

2 cups all-purpose flour: The backbone of your flaky pie crust that provides structure and tenderness.

½ teaspoon kosher salt: Enhances flavor by bringing out the subtle nuances in both crust and filling.
½ cup Duke's mayonnaise: A surprising hero ingredient that creates a sensationally flaky crust and adds richness to the filling.
¼ cup cold water: Helps bring the dough together while keeping it tender and easy to work with.

1 tablespoon oil from the sun dried tomato jar (or olive oil): Infuses the sautéed spinach with a savory, slightly tangy flavor.
1 clove garlic, minced: Adds aromatic warmth that complements the spinach perfectly.
1 (5-ounce) package fresh baby spinach: Brings a vibrant pop of color and a mild earthiness to the filling.

½ cup julienned oil-packed sun dried tomatoes: Bursts of concentrated tomato flavor that contrast beautifully with creamy goat cheese.
4 large eggs: The custard base that binds all the ingredients together with a silky texture.
½ cup Duke's mayonnaise: Blends into the filling to create a luscious creaminess without heaviness.

½ cup whole milk: Lightens the custard, ensuring a tender yet firm quiche.
½ cup freshly grated Asiago or Parmesan cheese: Adds a nutty, savory depth to the filling.
¼ cup chopped fresh basil (plus extra for garnish): Brings freshness and a subtle herbaceous note.

½ teaspoon salt and ½ teaspoon freshly ground pepper: Balances the flavors, enhancing each ingredient.
1 (4-ounce) log goat cheese, crumbled: Creamy, tangy, and delightfully rich; the star of the filling.

How to Make Sun Dried Tomato, Spinach, and Goat Cheese Quiche with Flaky Mayo Pie Crust Recipe

Step 1: Prepare the Flaky Mayo Pie Dough

Begin by pulsing the all-purpose flour, kosher salt, and Duke’s mayonnaise in your food processor until the mixture looks crumbly and evenly combined. The mayonnaise replaces butter here, creating an incredibly flaky texture that you’ll wonder how you ever made pie crust without it. Next, gradually add the cold water through the food chute, pulsing just enough so the dough comes together in a smooth ball. Form your dough into a neat disk and let it rest at room temperature for 30 minutes. This rest allows the flour to hydrate and the dough to relax for easier rolling.

Step 2: Blind Bake the Crust

Preheat your oven to 400°F to get it nice and hot for the crust. Roll out your pie dough to about a quarter of an inch thick, then fit it carefully into a 9-inch pie plate. Fold and crimp the edges for a decorative finish. Place parchment paper inside the crust and fill it with pie weights or dried beans to prevent shrinking or bubbling. Bake for 12 minutes or until the crust looks baked through but not browned. Remove it from the oven and allow it to cool slightly while you lower the oven temperature to 350°F for baking the quiche later.

Step 3: Sauté Spinach and Garlic

Grab a large nonstick skillet and warm up the sun dried tomato oil or olive oil over medium-high heat. Toss in the minced garlic and sauté until fragrant (around 30 seconds), then add your fresh spinach. Cook for 2 to 3 minutes, stirring occasionally until wilted but still vibrant green. This step intensifies the spinach’s flavor while keeping it tender for the filling.

Step 4: Assemble the Filling

Spread the cooked spinach and julienned sun dried tomatoes evenly across the cooled pie crust. In a mixing bowl, whisk together the eggs, Duke’s mayonnaise, whole milk, grated Asiago cheese, chopped basil, salt, and pepper until fully combined and creamy. Pour this custard mixture gently over the spinach and tomatoes, letting it settle evenly. Finally, dot the filling with generous crumbles of the tangy goat cheese, ensuring every bite promises creamy richness.

Step 5: Bake to Perfection

Slide the quiche into your preheated 350°F oven and bake for about 40 minutes. You’re aiming for a filling that’s set but still slightly jiggles in the center – that’s the hallmark of a perfectly cooked quiche. Once baked, transfer the quiche to a wire rack and let it cool before cutting into beautiful wedges. If you have extra basil, sprinkle a few leaves on top for that final fresh touch.

How to Serve Sun Dried Tomato, Spinach, and Goat Cheese Quiche with Flaky Mayo Pie Crust Recipe

The image shows a quiche cut into slices on a white scalloped plate that rests on a wooden board. The quiche has a golden, flaky crust with a creamy yellow filling mixed with green spinach, red sun-dried tomatoes, and white bits of cheese. Fresh green basil leaves are placed on top of the quiche slices for garnish. Two white plates on a white marbled surface each hold a single slice of quiche, one with a silver fork resting on the plate, and beige textured cloth napkins lie next to the plates, adding a soft contrast. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves are a natural and colorful garnish that brighten the plate and complement the herbaceous notes inside the quiche. A light drizzle of high-quality olive oil or a sprinkle of cracked black pepper adds a finishing touch that elevates each slice. For a touch of elegance, add a shaving or two of Parmesan cheese right before serving.

Side Dishes

Pair this quiche with a crisp green salad dressed simply with lemon vinaigrette to balance the creamy and savory richness. Roasted baby potatoes or a medley of seasonal roasted vegetables also make fantastic companions. For a brunch spread, fresh fruit and a crusty baguette complete the meal with a variety of textures and flavors.

Creative Ways to Present

Consider serving this quiche in mini tart pans for a charming appetizer or party bite. It also works wonderfully as a centerpiece for a buffet table or picnic. Try cutting it into small squares for easy finger food, or create a colorful plated meal by layering with the suggested sides and delicate edible flowers for a whimsical, restaurant-style presentation.

Make Ahead and Storage

Storing Leftovers

This quiche keeps beautifully in the fridge for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. The flavors actually deepen and marry well overnight, making it perfect to prepare ahead of time for busy days.

Freezing

You can freeze individual slices wrapped in plastic wrap and foil, or freeze the entire quiche before baking. If freezing unbaked, wrap tightly and bake from frozen, adding additional baking time. Frozen quiche slices last up to 2 months and thaw overnight in the refrigerator for quick reheating.

Reheating

Reheat leftover quiche slices in a preheated 350°F oven for about 15 minutes or until warm throughout. Avoid microwaving if you want to preserve that golden, flaky crust texture; the oven does the job without sogginess.

FAQs

What does mayonnaise do in the pie crust?

Mayonnaise adds moisture and fat that work together to create an incredibly flaky and tender crust. It also eliminates the need for butter or shortening, simplifying the dough while maintaining richness.

Can I use frozen spinach instead of fresh?

While fresh spinach provides better texture and flavor, you can use frozen spinach if needed. Be sure to thaw and squeeze out all excess moisture before sautéing to avoid a soggy quiche.

Is goat cheese necessary or can I substitute it?

Goat cheese brings a unique tangy creaminess that’s signature to this recipe, but you can substitute with feta or ricotta if preferred. Just keep in mind these alternatives will slightly change the flavor profile.

Can I make the dough without a food processor?

Absolutely! You can mix the dough by hand using a fork or pastry cutter to combine the flour, salt, and mayonnaise until crumbly before adding water gradually. The key is not to overwork the dough to keep it tender.

How do I know when the quiche is fully cooked?

Check for a slight jiggle in the center when you gently shake the baking dish – the edges should be set and golden. Over-baking can dry it out, so aim for just set custard to keep it creamy.

Final Thoughts

This Sun Dried Tomato, Spinach, and Goat Cheese Quiche with Flaky Mayo Pie Crust Recipe is truly one of those dishes that brings joy to the table every single time. It’s an inspired twist on a classic quiche, balancing comfort and sophistication effortlessly. Whether you’re serving brunch for friends, packing a picnic, or simply treating yourself to something special, this recipe promises to become a beloved favorite. I can’t wait for you to try it and savor every delicious bite!

Sun Dried Tomato, Spinach, and Goat Cheese Quiche with Flaky Mayo Pie Crust Recipe

Ingredients You'll Need