Sundried Tomato and Goat Cheese Quiche
A tasty quiche that is filled with sun dried tomatoes, goat cheese, spinach and parmesan cheese.
Servings: 6 servings
Ingredients
For the crust:
- 1 cup flour
- 1 tsp salt
- 1 tsp sugar
- 1/3 cup cold butter - cut into chunks
- 1/2 cup ice cold water
For the filling:
- 7 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Dijon mustard
- Dash of cayenne pepper
- 2 handfuls spinach -chopped
- 1/3 cup sun-dried tomatoes - chopped
- 1/4 cup goat cheese - separated into small pieces
- 1/3 cup Parmesan cheese
Instructions
- Preheat oven to 350 F.
- Mix together the flour, salt, sugar and cold butter until the butter is roughly pea sized then add in the cold water until a dough forms.
- Roll out into a thin dough and place into your pie tin.
- Lay a piece of parchment paper on top of the dough and place beans or baking beans on top of crust then blind bake the crust for 20 minutes.
- While crust is baking, add together all of the the filling ingredients except the Parmesan cheese.
- When pie crust is done, remove baking beans and parchment paper and add the filling to the crust.
- Bake roughly 40 minutes, or until the center of the quiche feels baked when pressed on.
- Serve and enjoy. (I love hot sauce or sriracha on mine)