Spinach, Goat Cheese & Sun-Dried Tomato Quiche

'Tis the season for holiday brunching and this super easy, flavor-packed dish will wow a crowd!

Simple, Savory & Unbelievably Delicious!

‘Tis the season for holiday brunching!  And this quiche is a must have on any menu.

I picked up all the fresh and seasonal ingredients for this savory and unbelievably delicious quiche at Whole Foods Fairfield County, my local Whole Foods Market.  Fresh baby spinach, goat cheese, sundried tomatoes, yellow onion, garlic, organic eggs, whole milk and a Whole Foods Gluten-Free Pie Crust.  That’s it!

Whole Foods is my go to because they’re a one-stop shop for all my Gluten-free and special diet needs.  I love that I can get everything I need in one stop at Whole Foods. You can also order for pick up or delivery at select Whole Foods store via the Whole Foods Online Shop. Click to see if a store near you participates.

Post sponsored by Whole Foods Fairfield County and Whole Foods

Quiche recipe inspired by and adapted from Sally’s Baking Addiction.

Scroll down for recipe.

Spinach, Goat Cheese & Sun-Dried Tomato Quiche

Recipe

Spinach, Goat Cheese & Sun-Dried Tomato Quiche
 
A savory and unbelievably delicious dish that will wow a crowd! Perfect for holiday entertaining as an appetizer or brunch idea, or as an easy breakfast, lunch or dinner any time. Super easy to make. Sponsored by Whole Foods Fairfield County.
Author:
Recipe type: Brunch, Breakfast, Lunch, Dinner, Appetizer
Cuisine: Gluten-Free, Vegetarian
Ingredients
  • 1 Whole Foods Gluten-free Pie Crust, dethawed
  • 1 tablespoon olive oil
  • 2 -3 garlic cloves garlic, minced (I use 2 if large cloves, 3 if tiny)
  • ½ cup yellow onion, chopped
  • 3 packed cups fresh spinach
  • 4 large eggs
  • 1 cup whole milk
  • ½ cup sun-dried tomatoes, drained and chopped
  • 4 ounces goat cheese, crumbled or chopped
  • 1 tablespoon fresh rosemary, chopped
  • salt & pepper, to taste
Instructions
Precook pie crust for 13 minutes:
  1. Preheat oven to 450 degrees. Wrap the dethawed pie crust in a double thickness of foil and bake for 8 minutes. Remove foil and bake 5 minutes longer. Cool on wire rack.
Reduce oven temperature to 350 degrees.
Prepare quiche filling
  1. In a medium skillet, heat olive oil over medium heat. Add garlic, saute for about 30 seconds or until just fragrant. Add onions and saute for 5 minutes or until tender and translucent.
  2. Add spinach and cook until wilted, approximately 3- 5 minutes. Remove mixture from heat and set aside. *
  3. Meanwhile, in a large mixing bowl, whisk eggs and milk until combined. Stir in sun dried tomatoes, goat cheese, rosemary and onion/ spinach mix. * Sprinkle with salt and pepper.
  4. * I like to keep aside a few pieces of spinach, goat cheese and tomatoes for decorating the top of the quiche.
Assemble & Bake
  1. Pour egg mixture into pie crust.
  2. If you have set aside a few pieces of spinach, goat cheese and sun-dried tomatoes, place them on top of the mixture to "decorate" the quiche.
  3. Sprinkle with additional salt and pepper if desired.
  4. Bake at 350°F for approximately 50- 55 minutes or until quiche is golden brown and center set (no longer jiggly).
  5. Check quiche mid way through. If pie crust looks like it's browning too much, cover edges with foil for last part of baking.
  6. Let sit for 5 minutes before serving.
  7. Leftovers heat up well.

 

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