Spinach and Sun-Dried Tomato Quiche with Goat Cheese

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

Serves 4

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.