Goat Cheese and Sun-Dried Tomato Quiche
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.
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: Soy, Sulphites)
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame)
113 mL
Cream
(Contains: Milk)
4 g
Garlic Salt
(May contain traces of: 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
Cooking Steps
- 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.
- 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.
- 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.
- 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!
