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Goat Cheese Spinach & Sun-Dried Tomato Quiche

Goat Cheese Spinach & Sun-Dried Tomato Quiche

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 45 minutes
  • Yield: one 9-inch quiche
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French

Description

Make an easy and delicious goat cheese spinach & sun-dried tomato quiche for breakfast or brunch using fresh spinach and flavor-packed ingredients. Makes excellent leftovers for lunch or dinner, too!


Ingredients

  • 1/2 recipe homemade pie crust* (step-by-step photos included)
  • 1/2 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 3 packed cups fresh spinach (see note about using frozen)*
  • 4 large eggs
  • 1 cup whole milk*
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 4 ounces goat cheese, crumbled or chopped
  • salt & pepper, to taste

Instructions

  1. Preliminary Notes: I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step). And here’s a time-saving tip– as the crust blind bakes, you can get started on the filling which begins with step 7.
  2. Partially blind bake the pie crust: On a floured work surface, roll out one of the disks of chilled dough (freeze the other for another time). Turn the 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 completely smooth. Chill the pie crust in the refrigerator for at least 30 minutes. (And up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you’re freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.)
  3. While the crust is chilling, preheat oven to 400°F (204°C).
  4. Line the chilled pie crust with parchment paper or aluminum foil. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes.
  5. Remove crust from the oven. (You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
  6. Reduce oven temperature to 350°F (177°C).
  7. Heat olive oil and garlic in a skillet over medium heat. Add the spinach. Cook and stir until wilted. Set aside.
  8. Whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, goat cheese, and spinach. Sprinkle with salt and pepper, then pour into warm pre-baked crust. If desired, sprinkle the top lightly with more salt and pepper.
  9. Bake the quiche until the center is just about set, about 45-60 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes before slicing and serving. Or you can cool the quiche completely before serving– it’s fantastic at room temperature!
  10. This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

Notes

  1. Make Ahead Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the crust ahead of time too. See end of step 5. To freeze the quiche, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes.
  2. Pie Crust: My pie crust recipe makes enough dough for two quiches. You can make half of the recipe or make the entire recipe and freeze half of the dough for another quiche, or bake two quiches. The dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
  3. Spinach: You can use frozen spinach instead. Use a 10 oz box. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.
  4. Milk: Whole milk is preferred for creamiest texture, but 1/2 cup heavy cream and 1/2 cup whole milk is fantastic too. You could also substitute half-and-half. See How to Bake the Perfect Quiche post.

Keywords: goat cheese sun-dried tomato quiche, goat cheese spinach quiche