Whether you’re making brunch for someone special or just spoiling yourself with something rich and cozy, this Marry Me Quiche might just live up to its name.
Inspired by the creamy, dreamy flavors of “Marry Me Chicken,” this recipe brings that same savory magic into a flaky, golden quiche shell. It’s loaded with sun-dried tomatoes, garlic, spinach, and melty cheese—all folded into a luscious egg custard that’s packed with flavor and totally satisfying.
This quiche is elegant enough to serve at a bridal shower, weekend brunch, or holiday table—but simple enough for a weekday meal prep.
And while it’s definitely romantic in flavor, it’s also deeply comforting, with a rich texture and bold, balanced bites that’ll make anyone fall in love… with breakfast.
Why You’ll Love This Recipe
This isn’t your average quiche. It’s elevated with a handful of flavor-packed ingredients that make it stand out: rich sun-dried tomatoes, sautéed garlic and spinach, a splash of cream, and two kinds of melty cheese. Every bite is creamy, savory, and just a little indulgent—perfect for when you want something a little special.
It’s also surprisingly easy to make. You can use a store-bought crust for ease, or make your own if you’re feeling ambitious. The filling comes together quickly in one pan, and the result is a beautiful, golden quiche with a tender, custard-like center and crisp, buttery edges.
Whether you’re serving it for brunch, dinner, or meal-prepping for the week, it reheats beautifully and pairs well with a fresh salad, roasted veggies, or fruit. It’s a dish that looks as good as it tastes—and leaves everyone asking for the recipe.
What You’ll Need
- 1 9-inch pie crust (homemade or store-bought)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- ½ cup sun-dried tomatoes (packed in oil), chopped
- 4 large eggs
- 1 cup half-and-half or whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning
- ½ cup shredded mozzarella
- ½ cup grated Parmesan
- Optional: pinch of red pepper flakes
Pro Tips
- Sauté the spinach and garlic to remove moisture and boost flavor.
- Let the crust cool slightly before filling to keep it crisp.
- Use quality sun-dried tomatoes – the kind packed in oil has the best flavor and texture.
- Mix cheeses – the combo of mozzarella and Parmesan gives you both creaminess and depth.
- Rest before slicing – let your quiche sit for 10–15 minutes after baking to firm up perfectly.
Tools You’ll Need
- 9-inch pie dish
- Skillet
- Medium mixing bowl
- Whisk or fork
- Knife and cutting board
- Measuring cups and spoons
- Oven
Substitutions and Variations
- Dairy-free: Use unsweetened oat milk and dairy-free cheeses.
- No crust: Pour the filling into a greased dish and bake crustless for a lower-carb version.
- Add protein: Crumbled bacon, Italian sausage, or diced chicken breast make great additions.
- Extra greens: Kale or arugula can be swapped for spinach.
- Cheese swap: Try goat cheese or gruyère for a fancier twist.
Make-Ahead Tips
You can make the whole quiche 1–2 days ahead and refrigerate it. Just reheat in the oven at 300°F for 10–15 minutes before serving.
To freeze: Bake, cool completely, then wrap in foil and freeze. Reheat at 350°F for 25–30 minutes, or thaw overnight and warm individual slices in the microwave or toaster oven.
How to Make Marry Me Quiche
1. Prebake the Crust
Preheat oven to 375°F (190°C). Place pie crust into a 9-inch dish. Prick the bottom with a fork and blind bake for 8–10 minutes. Let cool slightly.
2. Sauté the Spinach and Garlic
Heat olive oil in a skillet. Add garlic and cook 30 seconds. Add spinach and cook until wilted (2–3 minutes). Stir in sun-dried tomatoes, then remove from heat.
3. Mix the Custard
In a mixing bowl, whisk together eggs, milk, salt, pepper, and oregano until smooth.
4. Assemble the Quiche
Layer sautéed veggies into the crust. Top with mozzarella and Parmesan. Pour the egg mixture over the top and sprinkle red pepper flakes if using.
5. Bake and Cool
Bake for 35–40 minutes or until set and golden. Let cool 10–15 minutes before slicing and serving.
Leftovers and Storage
Let the quiche cool completely before storing. Cover and refrigerate for up to 4 days. Reheat slices in the microwave or oven.
To freeze: Wrap in foil or place in a freezer-safe container. Freeze whole or in slices for up to 2 months.
Recipe FAQ
1. What makes this a “Marry Me” quiche?
It’s inspired by the flavors of Marry Me Chicken—creamy, savory, sun-dried tomato magic in a quiche form!
2. Can I make this crustless?
Yes! Just grease the dish and pour the filling right in. It’s just as delicious.
3. What’s the best cheese combo?
Mozzarella for creaminess, Parmesan for salty depth. Add goat cheese or feta for extra flair.
4. Can I make this vegetarian?
It already is! But feel free to boost the protein with vegetarian sausage or chickpeas.
5. How do I avoid a soggy bottom?
Blind bake your crust and sauté the veggies to remove moisture. Let quiche rest before slicing.
Rich, Savory, and Made to Impress
This Marry Me Quiche is the kind of recipe that makes people say “wow” after the first bite.
Whether you’re serving brunch to friends, making a quiet date night at home feel extra special, or just showing yourself a little love through food, this dish is creamy, flavorful, and full of warmth.
Try it once, and you’ll be making it again for holidays, meal prep, and everything in between. If you do, leave a comment—I’d love to hear how it turned out and who you shared it with.
