Spinach And Goat Cheese Quiche

Filed under: Breakfast, Breakfast - Quiches.

* 2 tbsps vegetable oil
* 1/2 cup minced onion
* 4 cups spinach leaves, blanched, squeezed dry, and chopped
* 1/2 tsp salt, divided use
* 1/4 tsp freshly ground black pepper, divided use
* 3/4 cup heavy cream
* 2 large eggs
* 1/3 cup fresh goat cheese, crumbled
* 1/4 cup grated Parmesan cheese
* 2 tbsps chopped sun-dried tomatoes (about 4)
* One 9-inch Pie Crust, prebaked

Preheat oven to 350 degrees F. Heat the oil in a large skillet over medium heat. Add the onion and saute, stirring frequently, until translucent, 3-4 minutes. Add the spinach and saute until very hot, about 4 minutes. Remove from heat. Season with 1/4 tsp of the salt and a pinch of the pepper. Transfer to a colander and let the spinach drain and cool while preparing the custard. Whisk together the cream and eggs. Stir in goat cheese, parmesan, sun-dried tomatoes, and reserved spinach. Season with the remaining salt and pepper. Spread the egg-spinach mixture evenly over the pie crust. Set the quiche pan on a baking sheet and bake until a knife blade inserted in the center comes out clean, 40-45 minutes. If the pie crust begins to over brown, cover the edges of the pie crust with strips of aluminum foil or pie shields. Remove the quiche from the oven and cool on a sire rack. let the quiche rest at least 20 minutes before cutting in pieces. Serve hot, warm, or room temperature.

Recipe Summary:
Yield: 8 servings
Prep Time: 1 hour 15 minutes
Cook Time: 55 minutes

Other recipes by Southern Comfort B&B:
Pain Perdu Count Pontchartrain
Eggs A La Creme
Sweet Potato-pecan Waffles

Recipe Provided By:
Southern Comfort B&B
New Orleans, LA

New Orleans Bed and Breakfast Inns