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Mayonnaise Quiche

Mayonnaise Quiche or Sun Dried Tomato, Feta & Spinach Quiche

A delicious and easy quiche with mayonnaise in the crust and filling.
Course Dinner
Cuisine American
Keyword Duke's Mayonnaise, Quiche
Prep Time 30 minutes
Cook Time 45 minutes
Chilling and Cooling 1 hour
Total Time 2 hours 15 minutes
Servings 8
Author Anna
Cost 5


Mayonnaise Pie Crust

  • 2 cups all-purpose flour (260 grams)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar (optional)
  • 1/2 cup mayonnaise (120 grams)
  • 1/4 cup cold water

Mayonnaise Quiche Filling

  • 1 tablespoon oil from a jar of sun dried tomatoes in oil
  • 2 cloves garlic
  • 1 5 oz package baby spinach
  • 1/2 cup julienned oil-packed sun dried tomatoes
  • 4 large eggs
  • 1/2 cup mayonnaise (120 grams)
  • 1/2 cup whole milk (120 grams/ml)
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt, book calls for 1/2, but I think 1/4 would be better
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon ground pepper
  • 4 oz Feta or goat cheese (or use 2 oz feta and 2 oz mozzarella) (114 grams)


Pastry Crust

  • Pulse the flour, salt and mayonnaise together in the bowl of a food processor just until crumbly. Add the cold water and pulse until dough comes together. If you need to add more water, add 1 teaspoon at a time. Shape into a disk and let rest for 30 minutes at room temperature or shape and chill until ready to use. If you chill it, let it stand at room temperature for about an hour before using.
  • Roll out the dough and fit it it into a 9 inch deep dish pie pan. Chill until firm, then cover with parchment paper and pie weights and bake at 400 for 12 minutes . This partially bakes the crust.


  • To make the filling, saute the spinach and garlic in 1 tablespoon of the oil from the tomatoes. Remove from heat when spinach is soft. Spread over bottom of the partially baked crust. Lay tomato strips over the spinach.
  • Whisk together eggs, mayonnaise, milk parmesan cheese, and salt. Pour over the tomatoes and spinach. Sprinkle with basil, pepper, and feta (or goat cheese).
  • Bake the quiche at 350 degrees F. for 40 minutes or until set. Let cool on a wire rack, then cut into wedges. Alternative, cool the quiche completely, then cover and chill until very cold. When ready to serve, reheat gently or cut and reheat individual pieces.