Spinach, Sun-dried Tomato and Pesto Quiche
Spinach, Sundried Tomato and Pesto Quiche is deliciously herby with a fresh flavour from the basil pesto and a sweet/tart flavour from the sundried tomatoes.
Servings: 8 slices
Calories: 141kcal
Ingredients
- 1 9-10 inch pie crust
For The Quiche Filling
- 1 tbsp butter
- 1 small onion finely chopped
- 2 cups spinach
- 4 large eggs beaten
- ¾ cup whole milk
- ¼ cup heavy cream or whole milk
- 2 tbsp all-purpose flour
- 1 cup mozzarella cheese shredded
- ½ tsp unrefined sea salt
- ¼ tsp freshly ground black pepper
- 3 tbsp basil pesto
- 3 ½ tbsp oil packed sun-dried tomato snipped into small pieces
To Top The Quiche
- 1 small tomato sliced
Instructions
- Make your favourite pie crust recipe. (I used Ina Garten's recipe.) Roll out the pastry and line your pie plate with pastry. Crimp the edges. This recipe makes enough filling to fill one 9 or 10 inch pie plate. Place the pie plate on a small cookie sheet to catch any overflow as you transfer the quiche into the oven.1 9-10 inch pie crust
- Prepare add-ins: Finely chop the onion and measure out the spinach. Add 1 tablespoon butter or olive oil to a frying pan and cook until the onion is translucent and the spinach has softened. Set aside while you prepare the quiche filling.1 small onion, 2 cups spinach, 1 tablespoon butter
- Meanwhile, in a small bowl, whisk together ¼ cup of heavy cream with 2 tablespoon of flour until totally smooth and no lumps of flour remain.¼ cup heavy cream or whole milk, 2 tablespoon all-purpose flour
- In a 4 cup pyrex measuring cup or in a medium sized mixing bowl, beat 4 eggs. To the beaten eggs. add whole milk, the cream slurry you just made, shredded mozzarella cheese, salt , pepper, pesto, and sun-dried tomatoes. Stir together well. Mix in the cooked spinach and onion.4 large eggs, ¾ cup whole milk, 1 cup mozzarella cheese, ½ teaspoon unrefined sea salt, ¼ teaspoon freshly ground black pepper, 3 tablespoon basil pesto, 3 ½ tablespoon oil packed sun-dried tomato
- Pour the quiche mixture into your prepared pie plate slowly, being careful not to overfill the dish. (Sometimes there is extra filling if you added extra cheese or spinach.)
- Slice 1 tomato and arrange the slices over the top of the quiche.1 small tomato
- Bake at 375 degrees Fahrenheit for 50-60 minutes or until the quiche is clearly set in the middle and a knife inserted near the centre comes out clean. Let stand at least 10 minutes before cutting. Serve hot or cold.
Nutrition
Calories: 141kcal