Goat Cheese and Spinach Quiche

Name: Goat Cheese and Spinach Quiche with Homemade Crust
Total time: 1 h
Yield: 2
Cuisine: 0
Ingredients: 4 pièce(s) Œuf; ½ tasse(s) Fromage de chèvre; 113 g Jeunes épinards; ¼ tasse(s) Pesto de tomates séchées au soleil; 1.5 tasse(s) Farine tout usage; 113 ml Crème; 4 g Sel d'ail; ½ cc Sel*; 0.13 cc Poivre*; 7 cs Beurre*; 1 cc Sucre*

with Homemade Crust

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

étiquettes:

Veggie

Allergènes:

Oeuf

•Lait

•Blé

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation1 heure

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

4 pièce(s)

Œuf

(Contient: Oeuf)

½ tasse(s)

Fromage de chèvre

(Contient: Lait)

113 g

Jeunes épinards

¼ tasse(s)

Pesto de tomates séchées au soleil

(Contient: Lait Peut contenir: Noix, Soya, Sulfites)

1.5 tasse(s)

Farine tout usage

(Contient: Blé Peut contenir: Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)

113 ml

Crème

(Contient: Lait)

4 g

Sel d'ail

(Peut contenir: Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)

Pas inclus dans votre livraison

½ cc

Sel*

0.13 cc

Poivre*

7 cs

Beurre*

(Contient: Lait)

1 cc

Sucre*

Informations nutritionnelles

Énergie (kcal)1250 kcal

Graisses88 g

dont saturés47 g

Glucides79 g

dont sucres7 g

Fibres5 g

Protéines33 g

Cholestérol595 mg

Sel1680 mg

Gras Trans3 g

Potassium750 mg

Calcium300 mg

Fer8.5 mg

Instructions

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!