Welcome to Wednesday – We are half way through the week!
Today’s recipe sounds intimidating, but, by now you know that’s not how I roll.
This Spinach, Tomato and Goat Cheese Quiche is another that really fit the bill for a warm, delicious meal after a cold day. Quiche can be made in so many different varieties, just by changing up the cheese, veggies or adding meat like bacon or sausage. The possibilities are really endless, but the concept is all the same.
I started with the same pie crust recipe from yesterday, but only used one of the two crusts. The second crust is in the freezer for another day. After preheating the oven to 350, I precooked my pie crust for 8 minutes.
I totally failed and forgot to take a picture… but, if you have pie weights or dry beans that you use for pie weights, congratulations. Please use those. I do not. Instead, I used a fork to poke holes randomly on the pie crust and baked it that way. Worked like a charm!
While that was in the oven, I started on my fancy-sounding, but simple filling. I wilted two large handfuls of spinach in a skillet with a little olive oil, salt, pepper and garlic powder.
It is always amazing to me how much greens cook down.
Then, I transferred the spinach directly into my pie crust that had finished baking, distributing it evenly.
Next, I beat together 4 large eggs and 1 cup of milk. The total liquid will be about two cups, as a large egg is approximately 1/4 cup. I also added salt and pepper to the mixture.
The egg mixture was poured over the spinach and then I evenly sprinkled in about 5 ounces of crumbled goat cheese and some home made ‘sun dried’ tomatoes. My in-laws gave me a food dehydrator as a gift a couple years ago, and it is INCREDIBLE. We always have an insane amount of tomatoes in our garden every summer. Like, I could feed the whole neighborhood and then some kind of insane. But the majority of the neighborhood also has an overabundance of tomatoes. So, I dried a bunch and YUM. If you don’t have dried tomatoes handy, you can always purchase them or use fresh. I think the dried version add a nice depth of flavor.
Finally, pop that baby into the oven for about 45 minutes. When it doesn’t jiggle in the middle it is done!
We had some friends over again the night I made this so we added some side dishes, but it would be great on its own. It also heated up beautifully for breakfast the next day.
Spinach, Tomato and Goat Cheese Quiche
Ingredients
- 1 pie crust, store bought or homemade
- olive oil
- 1 tsp garlic powder
- 2 handfuls spinach
- 4 large eggs
- 1 cup milk
- 3/4 cup tomatoes, dried or fresh
- 5 ounces goat cheese
- salt to taste
- pepper to taste
Instructions
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Preheat oven to 350
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Roll out bottom pie crust and trim excess. Bake for approximately 8 minutes, using pie weights or use fork to perforate the bottom of the crust all over.
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In a small amount of olive oil, combine 2 handfuls of spinach, garlic powder, salt and pepper to taste. Wilt over medium heat, 3-5 minutes.
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Add wilted spinach evenly to pie crust.
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Beat eggs, milk and salt and pepper to taste, pour over spinach.
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Evenly distribute tomatoes and goat cheese on top of spinach and egg mixture.
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Bake 45 minutes, or until middle of quiche is no longer jiggly.
