Ingredients
- 1 homemade pie crust 9-inch
- 1/2 teaspoon olive oil
- 1 teaspoon minced garlic
- 3 cups fresh spinach packed
- 4 large eggs
- 1 cup whole milk
- 1/2 cup sun-dried tomatoes drained and chopped
- 4 ounces goat cheese crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare the pie crust ahead of time, allowing it to chill for at least 2 hours.
- Roll out the dough on a floured surface to a 12-inch diameter and place it in a 9-inch pie dish. Chill the crust for at least 30 minutes.
- Preheat the oven to 400°F. Line the chilled crust with parchment paper, fill with pie weights, and bake until the edges start to brown, about 15 minutes.
- Remove the weights, prick the crust with a fork, and bake for another 8 minutes until the bottom begins to brown.
- Reduce the oven temperature to 350°F.
- In a skillet, heat olive oil and garlic. Add spinach and cook until wilted. Set aside.
- Whisk together eggs and milk, then add sun-dried tomatoes, goat cheese, spinach, salt, and pepper. Pour into the pre-baked crust.
- Bake for 45-60 minutes until the center is set. Allow to cool for 15 minutes before serving.
