Goat Cheese and Sun-Dried Tomato Quiche
with Homemade Pastry CrustCalories
:
1230 kcalProtein
:
33g proteinTotal
:
1 hourDifficulty
:
EasyAllergens:
- Egg
- Milk
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Wheat
- Triticale
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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 be present: Soy, Sulphites)
1.5 cup
All-Purpose Flour
(Contains: Wheat May be present: Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame)
113 mL
Cream
(Contains: Milk)
4 g
Garlic Salt
(May be present: Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat, Triticale)
Not included in your delivery
½ tsp
Salt*
0.13 tsp
Pepper*
7 tbsp
Butter*
(Contains: Milk)
1 tsp
Sugar*
Nutrition Values
Calories1230 kcal
Fat87 g
Saturated Fat47 g
Carbohydrate79 g
Sugar6 g
Dietary Fiber5 g
Protein33 g
Cholesterol595 mg
Sodium1670 mg
Trans Fat3 g
Potassium750 mg
Calcium300 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Melt 7 tbsp butter in a small microwavable bowl, or in a small pan over low heat. Meanwhile, whisk together flour, 1 tsp sugar and 1/2 tsp garlic salt in a large bowl. 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 a large, unlined baking sheet. Prick pastry crust all over bottom and sides with a fork.
2
- Bake pie crust in the middle of the oven until lightly golden-brown, 14-16 min. Set aside to cool slightly, then reduce oven temperature to 350ºF.
- Meanwhile, roughly chop spinach.
- Heat a large non- stick pan over medium-high heat. When hot, add 1 tsp oil, then spinach. Cook stirring occasionally until spinach wilts, 1-2 min. 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.
3
- 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 until filling is set and edges are golden-brown, 20-30 min. **HEY TESTER: Please make sure to confirm exact timing for the second bake of the quiche.
4
- 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 additions!
