Goat Cheese Spinach & Sun Dried Tomato Quiche Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pie crust (home made or premade)
1/2 tsp olive oil
1 tsp minced garlic
3 packed cups fresh spinach
4 large Eggland's Best eggs
1 c whole milk (can use half & half or heavy cream)
1/2 c sun-dried tomatoes, drained and chopped
4 oz goat cheese, crumbled or chopped
salt & pepper to taste
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Directions: |
Directions:Preheat oven to 350º
Heat olive oil and garlic in a skillet over medium heat
Add the spinach. Cook and stir until wilted. Set aside.
Prebake pie crust for 8 minutes
While crust is baking, wish the eggs and milk together
Stir in sun-dried tomatoes, goat cheese and spinach
Sprinkle with salt and pepper
After 8 minutes remove pie crust from oven and pour in egg mixture
Bake the quiche until it is golden brown on top and center is no longer jiggly.
45-55 minutes Can cover pie edges to prevent over browning
Allow to cool for 5 minutes before slicing and serving
Baked quiche freezes very well for up to 2 months
Thaw overnight and bake about 25 minutes at 350º |
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Number Of
Servings: |
Number Of
Servings:9 inch crust |
Preparation
Time: |
Preparation
Time:1 hour 15 minutes |
Personal
Notes: |
Personal
Notes: Can use frozen spinach 10 oz box thawed
Can thaw in microwave
Drain spinach in a colander
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