This quiche was surprisingly better than I had anticipated. I absolutely LOVE sun-dried tomatoes but combining them with eggs, I knew for me, would be a long stretch. I knew I would like it but I really didn’t expect to love it so much that I wanted to eat the entire thing immediately!
First, let me chat about sun-dried tomatoes. I only buy the jarred in oil type. I bought the bagged plain sun dried tomatoes and I did not care for them at all. The jarred in oil have a much better taste and texture and seem to have so much more of yummy taste.
I usually use half & half but today I only had milk and the quiche still turns out just fine.
Now, the goat cheese. I buy the logs, and just pull off chunks to dot on the top of the quiche before baking. I also buy the plain but if you want to use one that has herbs or something else in with it, that’s fine. Just make sure it’s compatible with the sun-dried tomatoes.
This recipe serves 4 but it works for one because it will easily reheat well in the microwave for a few seconds.
Spinach and Sun-Dried Tomato Quiche with Goat Cheese
6 large eggs
½ cream, half & half or whole milk
Salt and Pepper to taste
About 15 spinach leaves, torn in small pieces
¼ cup chopped sun-dried tomatoes
About 3 T of goat cheese
Preheat oven to 350 degrees. Spray an 8” pie plate with non-stick spray.
In a bowl, mix up the eggs and milk, add salt and pepper to taste.
Sprinkle in the torn spinach and sun-dried tomatoes. Pour into the pie plate and dot with the goat cheese.
Bake approximately 35-45 minutes, until set in the middle and golden. Let cool for about 5 minutes before slicing into servings.