This would be a fabulous dish for your Mother’s Day breakfast or brunch menu. The sun dried tomatoes add such a sweet bite to the spinach and goat cheese that is in the quiche. My family typically likes heartier quiches with a little bit of meat but this lighter veggies quiche was a great change and to my surprise everyone agreed that it was very good.
INGREDIENTS
Pie crust, home made or store bought (I used store bought)
1/2 teaspoon olive oil
1 teaspoon minced garlic
3 packed cups of fresh spinach
4 large eggs
1 cup whole milk
1/2 cup sun-dried tomatoes, drained and chopped
4 ounces goat cheese, crumbled
Pinch of salt
Pinch of pepper
DIRECTIONS
Prepare the crust if making your own. Preheat oven to 350 degrees.
Heat olive oil and garlic in a skillet over medium heat, add the spinach, cook and stir until wilted. Set aside. Bake your pie crust for 8 minutes.
While the pie crust is baking whisk the eggs and milk together until combined, stir in the sun dried tomatoes, goat cheese and spinach. Add salt and pepper.
After the crust has baked for 8 minutes, remove the pie crust from the oven and pour the egg mixture into the crust. Bake the quiche until golden brown on top and the center does not jiggle. This will take between 45-55 minutes depending on your oven. Mine took 45. Allow to cool for 5 minutes before slicing. This quiche is also great for leftovers!
Enjoy!
This recipe was found at www.sallysbakingaddiction.com
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