Ingredients
Equipment
Method
- Start by preparing the homemade pie crust. It’s essential to chill it for at least two hours before rolling it out. This gives it a flaky texture. On a floured surface, roll out the dough into a 12-inch diameter and fit it into a 9-inch pie dish. Chill it again for about 30 minutes to set the shape.
- Preheat your oven to 400°F (204°C). Once the crust is chilled, line it with parchment paper, fill it with pie weights or dried beans to prevent bubbling, and bake it for about 15 minutes until the edges start to brown.
- Carefully remove the weights and prick the bottom of the crust with a fork to prevent it from puffing up. Return it to the oven and bake for another 8 minutes until lightly golden.
- Now it’s time to prepare the filling. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the packed fresh spinach and cook until wilted. This will take just a few minutes. Set aside to cool slightly.
- In a mixing bowl, whisk together the large eggs and whole milk until fully combined. This mixture will create the custardy base of your quiche.
- Next, fold in the sun-dried tomatoes, crumbled goat cheese, sautéed spinach, salt, and pepper. Make sure everything is well mixed for an even flavor.
- Pour the filling mixture into the pre-baked crust, spreading it evenly. This will ensure that every slice has a perfect balance of flavors.
- Reduce the oven temperature to 350°F (175°C) and bake for about 45 to 60 minutes. You’ll know it’s done when the center is set and a knife inserted comes out clean.
- Once baked, let the quiche cool for about 15 minutes before slicing. This cooling period helps the filling to firm up, making it easier to cut into perfect slices.
Notes
The quiche can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply pop it back in the oven until warmed through. You can freeze the baked quiche for up to two months. Just make sure to wrap it tightly in plastic wrap and foil. Thaw it in the fridge overnight before reheating. This quiche pairs wonderfully with a fresh garden salad or a light soup, making it a versatile meal option. Feel free to include different vegetables like bell peppers or zucchini, and experiment with other cheese types for varied flavor profiles.