Spinach and Sun-Dried Tomato Quiche
Equipment
- 1 pie plate or quiche pan
Ingredients
- 1 pie crust
- 3 large eggs
- 1 cup half and half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried chives
- 4 ounces fresh sliced mushrooms
- 1 tablespoon butter or olive oil
- 1/4 cup chopped shallots or red onion
- 1/4 cup oil-packed sun-dried tomatoes chopped
- 4 ounces fresh spinach torn into small pieces
- 8 ounces soft goat cheese
- 1/4 cup shredded Parmesan cheese
- pinch nutmeg
- 1 tablespoon cold butter cut into small pieces
Instructions
- Preheat oven to 350F.
- Line a pie plate with crust and crimp edges.
- Whisk together the eggs, half and half, salt, pepper and chives in a small bowl.
- Saute the mushrooms and onion in mutter until they soften, then add tomatoes and spinach and cook briefly until spinach wilts.
- Put the spinach mushroom mix in the bottom of the crust and add dallops of goats cheese.
- Pour the custard mixture over all and sprinkle with Parm.
- Dot with butter and a small sprinkle of nutmeg.
- Bake for 45-65 minutes or until domed and golden.
- Cool to room temperature before slicing and serving.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 389kcalCarbohydrates: 20gProtein: 16gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 126mgSodium: 631mgPotassium: 424mgFiber: 2gSugar: 3gVitamin A: 2657IUVitamin C: 11mgCalcium: 193mgIron: 3mg
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