- 1 pie crust
- 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
- 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.
- 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 9 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.
- 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.
- 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.