Goat Cheese Spinach Quiche

Goat Cheese Spinach Quiche

 

When we milked our goats, we made cheese every week.  We had so much cheese we had a hard time eating it all.  Terrible problem to have, I know!  This caused me to become very creative in the kitchen so we could enjoy this goodness.  This quiche became one of my favorite dishes.

 

 

Ingredients

  • homemade pie crust
  • 1/2 tsp. coconut oil
  • 1 tsp. minced garlic
  • 3 packed cups fresh spinach
  • 4 large eggs
  • 1 c. whole milk
  • 1/2 c. sun-dried tomatoes, drained and chopped
  • 4 oz. goat cheese, crumbled
  • salt & pepper to taste

 

Instructions

 

  1. Note: I make my pie crust the night before so it has time to chill.
  2. Partially blind bake the pie crust: On a floured work surface, roll out the chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. Chill the pie crust in the refrigerator for at least 30 minutes. 
  3. While the crust is chilling, preheat oven to 400°F.
  4. Line the chilled pie crust with parchment paper. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove crust from the oven.
  5. Reduce oven temperature to 350°F.
  6. Heat oil and garlic in a skillet over medium heat. Add the spinach. Cook and stir until wilted. Set aside.
  7. Whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, goat cheese, and spinach. Sprinkle with salt and pepper, then pour into warm pre-baked crust.
  8. Bake the quiche until the center is just set, about 45-60 minutes. Do not over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes before slicing and serving. 
  9. Cover tightly and store in the refrigerator for up to 4 days.

Natalie