The fact that I am posting a recipe for quiche definitely means this quiche is delicious! I am not a quiche person. I don’t know what it is about quiche, but I always feel a bit sickly after eating a piece. Maybe it’s the mixture of whisked eggs with milk, or I just never eaten good quiches.. But this one, this is the one! I love this quiche, it’s easy to make, just mix eggs, garlic, onion, spinach, milk, and creamy goat cheese with sun-dried tomatoes, and pour it into a pie crust and bake. And it also looks pretty and smells yummy, when baked, the waiting to cool part is the hardest part of cooking this quiche, believe me!
If you don’t have the time or energy to make your own pie crust, you can certainly use store-bought pie dough. In this case, you won’t have to pre-bake it so it saves some extra time too. But I encourage you to try to make your own pie dough. It tastes better, you know exactly what the ingredients are, and perhaps most importantly it contains a little love.
In the recipe it says fresh spinach (I prefer fresh spinach), but you can use frozen spinach. Use 280 grams of frozen spinach, heat it over a medium heat, stirring occasionally. Drain the spinach in a strainer and let it cool, while you prepare the rest of the ingredients. Also, if goat cheese is not your favourite, you can use feta instead. It also tastes really great with the spinach and sun-dried tomatoes.
Spinach, goat cheese, sun-dried tomato, and onion quiche
An easy and full of flavour spinach, goat cheese quiche with sun-dried tomatoes and red onion. Perfect for breakfast or lunch, also perfect for dinner served with some salad. Easy to make ahead, baked quiche freezes well.
- 125 g cold butter
- 250 g flour
- 5 eggs
- 1 tsp salt
- 1 tsp ice water
- 1/2 tsp olive oil
- 1 tsp minced garlic
- 300 g fresh spinach
- 240 ml whole milk
- 25 g sun-dried tomatoes
- 1 red onion
- 120 g goat cheese
- salt & pepper to taste
- Step 1 Preheat the oven 180ºC (350ºF). Grease a 22cm loose-bottomed tart tin with a little butter, then set side.
- Step 2 Cut the butter into little cubes and mix with the flour. Add one egg, salt and water, and use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes to rest.
- Step 3 Meanwhile, make the filling. Finley slice the onion in half rings. Cut the sun-dried tomatoes in small pieces, and crumble or chop the goat cheese.
- Step 4 Add garlic with a bit of olive oil in a large pan over a medium heat. Add the onion and cook for around 2 minutes, or until lightly golden, stirring occasionally. Add the spinach, cook and stir until wilted. Set aside to cool.
- Step 5 On a flour-dusted surface, roll out the chilled pie dough until 1/2cm thick. Carefully place the dough into the tart tin, and it into the sides (don’t worry if it brakes, just fix any holes with the spare pastry). With a small and sharp knife, trim the extra overhang of dough and discard. Using pie-weights or baking beans, pre-bake the crust for about 8 minutes. Instead of pre-baking: prick with a fork little holes in the bottom of the crust, preventing the crust to rise when baking.
- Step 6 Whisk the remaining eggs and milk together until well combined. Stir in the sun-dried tomatoes, goat cheese, and spinach with garlic and onion. Sprinkle with salt and pepper.
- Step 7 If you put the crust in the oven, remove after 8 minutes. Pour in the egg mixture. Sprinkle with some more pepper if desired.
- Step 8 Bake the quiche for about 45 minutes, until it is golden brown and the center is no longer jiggly. Leave to cool slightly, then carefully remove the tart tin, then slice and serve. Store covered in the refrigerator for up to 4 days.