This quiche pairs wonderfully with a simple salad or fresh fruit for a balanced, savoury brunch. Enjoy celebrating Mother’s Day with this delightful recipe, which is sure to make the occasion even more special!
Prep Time
60 minBake Time
45-55 minYIELD
6-8Rating
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Loading...| Pie Crust Ingredients (makes 1 crust) | |
| 1 cup ROGERS FOODS ALL PURPOSE FLOUR | |
| 1/3 tsp kosher salt | |
| 1/4 lb lard | |
| 1/4 egg, slightly stirred | |
| 1/4 tbsp vinegar | |
| ... | |
| Filling Ingrdients | |
| 4 large eggs | |
| 2/3 cup heavy cream | |
| 2/3 cup milk (whole, 2% or favourite dairy alternative) | |
| 2 cups fresh spinach, roughly chopped | |
| 1/2 cup sun-dried tomatoes, chopped (if oil-packed, drain them first) | |
| 1/2 cup goat cheese, crumbled | |
| 1/4 cup Parmesan cheese, grated | |
| 1 small onion, finely chopped (or 2 shallots) | |
| 2 cloves garlic, minced | |
| Salt and pepper, to taste | |
| 1 tsp tarragon | |
| A pinch of nutmeg (optional) | |
| Butter or oil, for sautéing |
This quiche pairs wonderfully with a simple salad or fresh fruit for a balanced, savoury brunch. Enjoy celebrating Mother’s Day with this delightful recipe, which is sure to make the...
| 1. | Pie Crust: |
| 2. | Stir the flour and salt together. |
| 3. | Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces. |
| 4. | In a measuring cup, combine the egg and vinegar. |
| 5. | Add ice to water to egg mixture to make very cold then measure amount needed. |
| 6. | Stir the liquid into the flour mixture, adding just enough to make the dough cling together. |
| 7. | Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, DO NOT OVER WORK. Spots of lard are good! |
| 8. | Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling. |
| 9. | Lightly flour surface and roll into circle, then pat the dough into pie pan, following pie recipes. Be careful not to stretch the dough. |
| 10. | ... |
| 11. | Filling Instructions: |
| 12. | Preheat the Oven: Start by preheating your oven to 375°F (190°C). |
| 13. | Prepare the Pie Crust: Roll out the pie crust to fit a 9-inch pie pan. Gently press it into the pan and crimp the edges for a decorative touch. You can blind bake the crust for 10 minutes if you prefer a crispier base. |
| 14. | Sauté the Vegetables: In a skillet over medium heat, add a bit of butter or oil. Sauté the onion and garlic until translucent and fragrant. Add the spinach and cook until it wilts down. Remove from heat and let it cool slightly. |
| 15. | Combine the Eggs and Cream: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Season with salt, pepper, and a pinch of nutmeg for added depth. |
| 16. | Add the Fillings: Stir in the cooled spinach mixture, sun-dried tomatoes, crumbled goat cheese, and Parmesan cheese into the egg mixture. |
| 17. | Assemble the Quiche: Pour the filling into the prepared pie crust. Spread it out evenly and ensure the fillings are well distributed. |
| 18. | Bake in the preheated oven for 35 to 45 minutes, or until the quiche is set and the top is golden brown. A knife inserted in the center should come out clean. |
| 19. | Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. This rest period helps the quiche set and makes it easier to slice. |
| 20. | Garnish and Serve: Garnish with a few fresh spinach leaves or extra sun-dried tomatoes for a pop of color. Serve warm or at room temperature. |
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