- 1/2 teaspoon olive oil
- 1 teaspoon minced garlic
- 3 packed cups fresh spinach
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup sun-dried tomatoes
- 4 ounces goat cheese (and a bit extra)
- 1/2 teaspoon Redmond's® Real Salt, or to taste
- 1 teaspoon McCormack's® Peppercorn Medley, or to taste
Preheat the oven to 350 degrees.
Directions:
Prepare the pie crust the night before to save yourself some time.
On a floured work surface, roll out the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and crimp the edges.
Using pie weights, blind bake pie crust for 20 minutes. Remove the pie crust from the oven, remove the pie weights, and cook an additional 10 minutes, until golden brown.
While the pie crust is baking, drain and chop the sun-dried tomatoes and set aside. Mince the garlic, and set aside. Rough chop the spinach and set aside. Crumble the goat cheese, divide in half, and set aside.
Remove the pie crust from the oven and let cool.
Whisk the eggs, milk, cream, salt, and pepper together until combined. Stir in the sun-dried tomatoes, 1/2 goat cheese, and the spinach.
Pour the egg mixture into the cooled pie crust. Top with the other half of the goat cheese. Use aluminum foil or a pie shield to prevent the pie crust from over browning,
Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 - 55 minutes.
Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers for breakfast, lunch, or dinner! Store tightly covered in the refrigerator for up to 4 days.
Myrtle's Note: I loved the combination of these ingredients, but I followed the process a bit more from the method source article. However, my step-father, who has made quiche, had me not cook the spinach in advance. Since the quiche turned out to be pretty much the best thing I have ever tasted, I think he was right in his methodology. The sweetness of the sun-dried tomatoes and the tanginess of the goat cheese is just lovely.
Yield: 6-8 servings
Adapted from: http://sallysbakingaddiction.com/2016/03/11/goat-cheese-spinach-sun-dried-tomato-quiche/
Method from: http://www.thekitchn.com/how-to-make-a-fool-proof-quiche-168459
Myrtle's Note: I loved the combination of these ingredients, but I followed the process a bit more from the method source article. However, my step-father, who has made quiche, had me not cook the spinach in advance. Since the quiche turned out to be pretty much the best thing I have ever tasted, I think he was right in his methodology. The sweetness of the sun-dried tomatoes and the tanginess of the goat cheese is just lovely.
Yield: 6-8 servings
Adapted from: http://sallysbakingaddiction.com/2016/03/11/goat-cheese-spinach-sun-dried-tomato-quiche/
Method from: http://www.thekitchn.com/how-to-make-a-fool-proof-quiche-168459
