Spinach, Olive, and Goat Cheese Quiche
| Prep Time: 50 min | Cook Time: 70 min |
| Servings: 8 | Skill Level: medium |
A savory quiche has a way of sprucing up any brunch spread, especially when it’s made with a buttery, flaky pie crust and has a rich filling made of eggs, spinach, goat cheese, elevated with Mediterranean grown Pearls Specialties Greek Pitted Medley Olives.
Recipe and image attributed by Fetty’s Food Blog
Ingredients
- 1 pie dough
- 3 tablespoons olive oil
- 1⁄2 yellow onion, diced
- 2 cloves garlic, minced
- 3 cups fresh chopped spinach
- 1⁄3 cup sun-dried tomatoes
- 1 sprig fresh thyme, chopped
- 4 ounces goat cheese
- 1 cup Pearls Specialties Greek Pitted Medley Olives
- 4 eggs
- 3⁄4 cup whole milk
- 1⁄3 cup heavy cream
- S&P, to taste
Cooking Instructions
1. Roll out pie dough on a lightly floured surface and transfer to a 9-inch pie dish. Flute or crimp
the edges of the pie crust. Place into the refrigerator for 30 minutes to chill.
2. Preheat the oven to 425F.
3. Cover the crust with parchment paper and fill with dried beans or pie weights. Place into the
oven and bake for 12-14 minutes.
4. Remove the parchment paper and weights. Let it cool to room temperature. Place the pie dish onto a baking sheet and set aside.
5. Prepare the filling by heating the olive oil in a skillet over medium heat. Add onion and garlic,
and cook until softened, about 4 minutes.
6. Add spinach, sun-dried tomatoes, and thyme, cook until the spinach is wilted, about 2-3
minutes. Let the spinach mixture cool slightly.
7. Reduce oven temperature to 375F.
8. Spread spinach mixture evenly over the bottom of the crust. Crumble goat cheese and spread the olives evenly over.
9. Whisk together eggs, milk, and heavy cream. Season with S&P to taste. Pour over the filling.
10. Place the quiche onto the baking sheet and bake in the oven for 35-45 minutes until the
center is just barely set. Slice and serve!
