As you may or may not know, Matt and I have been getting assaulted by four dozen eggs a week from our ducks and every day brings with it the challenge of trying to figure out what to do with them.

We did the dyed easter eggs.

We did the smoked salmon deviled eggs.

We regularly have eggs in a nest.

Our classic egg salad has become a staple in our fridge.

Hell we even read them like tea leaves to tell that day’s fortune.

But nothing puts eggs to work quite like a big hearty quiche does. It’s also one of the only ways I really want eggs in my dinner—quiche and a light salad feels very French (I don’t know if it’s actually a French thing and I don’t to be told otherwise!!).

We’ve gotten creative with our quiche fillings—a big favorite is caramelized onion and feta. Like, we can plow through that one. But another recent edition to our quiche portfolio is this hearty sun-dried tomato, red onion, and feta number.

It’s filling and balanced, and when served alongside some fresh greens it’s a delicious and cost-effective meal.

Recipe below!

We LOVE our Beast Blender! **Linking it here for you**.

Sun-dried tomato, feta, and red onion quiche

makes 1 quiche | takes 1 hour (excludes pie crust prep time)

You’ll need:

1 ready to bake pie crust, either our go-to all butter pie crust or a store bought roll-out dough or frozen crust
1 small red onion, thinly sliced
1/2 cup sun-dried tomatoes with oil strained off, roughly chopped
1/2 cup feta cheese crumbles
1/3 cup chopped fresh parsley, plus more for garnish
6 jumbo eggs (or 8 medium eggs)

You’ll do:

Pre-bake your pie crust according to instructions in recipe or on the package, usually around 15-20 minutes—you’ll want the crust to be partially baked before we fill with our ingredients. Place your pie crust on a baking sheet and set aside.
Heat your oven to 375 degrees F.
Use a blender or food processor to blend your eggs—you could also give them a good beating with a whisk until there’s no separation between egg white and yolk. This is an important step for a smooth quiche!
Layer in your red onion, followed by sun-dried tomatoes, feta, and parsley.
Pour egg mixture on top, and garnish with parsley.
Bake for 40 minutes or until center is no longer wobbly and crust is golden brown. Serve warm with fresh greens tossed in olive oil and lemon juice, and enjoy!