Goat Cheese and Sun-Dried Tomato Quiche
Serves 2 | with Homemade Pastry Crust
Enjoy this fully-loaded veggie quiche for brunch this weekend, made with a homemade no-roll pastry crust and studded with creamy goat cheese and savoury sun-dried tomato pesto.
Ingredients: Grade A egg • All-purpose flour (wheat) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit(s)
Egg
(Contains: Egg)
½ cup
Goat Cheese, crumbled
(Contains: Milk)
113 g
Baby Spinach
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Tree nuts, Soy, Sulphites)
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Tree nuts, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame)
113 mL
Cream
(Contains: Milk)
4 g
Garlic Salt
(May contain traces of: Tree nuts, Soy, Sulphites, Milk, Mustard, Peanuts, Sesame, Wheat, Triticale)
Not included in your delivery
½ tsp
Salt*
0.13 tsp
Pepper*
7 tbsp
Butter*
(Contains: Milk)
1 tsp
Sugar*
1 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- In a small microwavable bowl or in a small pan over low, melt 7 tbsp butter.
- Meanwhile, in a large bowl, whisk together flour, 1 tsp sugar and 1/2 tsp garlic salt. Add melted butter, then stir to combine until mixture is crumbly but holds together when squeezed. Transfer dough to a 9-inch pie dish.
- Pat dough into the bottom of the dish and about 1/2-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.) Place pie dish on an unlined baking sheet. Prick pastry crust all over bottom and sides with a fork.
- Bake pie crust in the middle of the oven for 14-16 min, until lightly golden. Set aside to cool slightly, then reduce oven temperature to 350ºF.
- Meanwhile, roughly chop spinach.
- Heat a large non-stick pan over medium-high. When hot, add 1 tsp oil, then spinach. Cook 2-3 min, stirring occasionally, until spinach wilts. Season with salt and pepper.
- In another large bowl, whisk together eggs, cream, sun-dried tomato pesto and remaining garlic salt until smooth. Season with pepper.
- Transfer spinach to the bottom of the par-baked crust, then pour egg mixture over top. Sprinkle goat cheese over top.
- Bake in the bottom third of the oven for 25-30 min, until filling is set and edges are golden.
- When quiche is done, set aside to cool for at least 5 min.
- Cut goat cheese and sun-dried tomato quiche into slices, then divide between plates.
- Serve alongside fresh fruit or your favourite brunch salad.
- (TIP: The quiche can be made ahead and reheated for 20 minutes at 350°F before serving!)
