Sun-dried Tomato Spinach and Goat Cheese Quiche

Flavourful springtime quiche

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Is your family more of an Easter brunch or Easter dinner family? We’re both lol! I love quiche for brunch. I’m a fan of a savoury brunch over sweet. I picture servings this quiche with a simple salad, or my lemon parmesan green beans. Add some homemade cinnamon buns, fresh fruit and yogurt with granola to really round out the buffet.

And if you need a dessert for Easter how about carrot cake cupcakes?

Now lets get into this delicious quiche recipe!

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This quiche starts with my grandma’s classic pie dough recipe. You’ve seen it before for my chicken pot pie and my grandma’s famous berry pie! Today we’re using half of her recipe as the base of our crust.

The base of this quiche is so simple; just eggs and milk!

To flavour the quiche we are adding garlic, sun-dried tomatoes, spinach and crumbled goat cheese. Such a yummy combination.

After blind baking the pie shell pour the filling into the shell and bake,

Once baked this quiche is great cold or warm. Super delicious! And entertaining worthy!

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Sun-dried Tomato Spinach and Goat Cheese Quiche

Yields: 6 servings

Ingredients:

Pie Dough:

  • 1 1/3 cups All Purpose Flour
  • 1 tsp Salt
  • 1/4 cup Vegetable Shortening, cold
  • 1/4 cup Unsalted Butter, cold
  • 4 to 8 tbsp Ice Water

Filling:

  • 1 tsp Butter
  • 2 Garlic Cloves, minced
  • 2 cups Spinach
  • 4 Eggs
  • 1 cup Whole Milk
  • 1/3 cup Sun-dried Tomatoes, drained and chopped
  • 4 ounces Goat Cheese, crumbled
  • Salt & Pepper, to taste

In a medium bowl whisk together flour and salt. Using a pastry cutter cut butter and shortening into flour until combined and mixture resembles peas and sand. Slowly add ice water one tablespoon at a time until a ball forms. Form into a disk, wrap in plastic wrap and store in the fridge for at least an hour.

Preheat oven to 350°F.

Roll pastry into a 9 inch disk. Line your pie dish. Crimp the edges of the crust. Prick the crust with a fork. Place a piece of parchment paper over the crust. Fill with dry beans or pie weights. Bake for 10 minutes. Remove from the oven and allow to cool.

In a fry pan over low heat add butter, spinach and garlic. Sauté until it spinach begins to wilt. Place in a small bowl to cool.

In a large bowl whisk together eggs and milk. Add sun-dried tomatoes, spinach, goat cheese, salt and pepper to the egg mixture. Fold together. Pour filling into pie shell.

Bake for 45-60 minutes until the crust starts to brown and the centre of the quiche is set. Allow to cool slightly before serving, 5-10 minutes.

Adapted from Sally’s Baking Addiction and Danielle at Home.


The Best Chicken Marinade

Boneless skinless chicken breasts are a staple in my house. There affordable, versatile and everyone likes them. The downside is that they can be quite bland, so I love to marinade and grill them. This recipe is for my favourite marinade, and it goes really well with these green beans.

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This marinade has lemon and dijon mustard as the main flavours. The marinade also has garlic and chilli flakes in it which give an extra boost of flavour.

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You can of course use this marinade on vegetables or another cut of meat, the flavours make it very versatile. I have also used this marinade and then baked the chicken in the oven. It is still delicious, but I love the charred smoky flavour that grilling gives.

Are chicken breasts a staple in your house?

 

Ingredients:

  • 1 pound boneless skinless chicken breasts

Marinade:

  • Zest of one lemon
  • Juice of one lemon
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cloves of garlic, crushed
  • Red pepper flakes to taste

 

Directions:

Mix marinade ingredients together. Pour over chicken and marinade for at least 1 hour, or a maximum of overnight.

Pre heat your grill to medium high heat. Grill chicken on each side for 7-10 minutes with the lid closed, or until the chicken reaches the internal temperature of 165°. Allow chicken to rest for 10 minutes before serving.

Adapted from Inspired Taste