Go Back
–+ servings
Print

Goat Cheese Spinach & Sun-Dried Tomato Quiche

Course Breakfast
Cuisine French
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 9 servings
Author FoodFaithFitness

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 before rolling out and blind baking.
  • 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 15-16 minutes.
  • Remove the weights, prick the crust with a fork, and bake for another 7-8 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.
  • DEVOUR!