Sun Dried Tomato and Spinach Quiche

| 24 Comments

There is a big old jar of sun dried tomatoes sitting in my refrigerator–old being the operative word!  So I am donating it to my Kitchen Cupboard Spring Cleaning Project (where I try to use an old ingredient every other day through the month of May).  “What!” you might ask, “how can sun dried tomatoes be hard to get rid of?”

It’s a valid question that I really needed to answer before using them–why weren’t we eating something that should be perfect… scattered over a salad, topping a pizza or in many other destinations?  After a couple of tastings and a good rinse, I had the answer.  Cheap oil. The marinade had a definite “off” flavor but after rinsing and soaking they were revived!

Sun dried tomato and spinach quiche served

Sun dried tomato and spinach quiche served

And since necessity is (again) the mother of invention, today I am making a sun-dried tomato and spinach quiche.

Sun dried tomato and spinach quiche

Sun dried tomato and spinach quiche

Even better, I am actually using a second “old” food in this recipe–eggs.  Not mine, which disappear like magic, but eggs that were left in my sister’s garage over the winter.  She never packed them up after the final CSA delivery but they stayed (relatively) fresh in the constant refrigerator temperature her garage holds.

I made this quiche without a crust which is healthier, but using a crust is an option if you chose.  In fact I tried a shallow pie crust (with lesser amounts of ingredients) the first time I made it but felt that the delicate flavors in the filling were overpowered.  So if you go with the crust, I recommend a deeper pie for a better crust to filling ratio.

A taste of sun dried tomato and spinach quiche

A taste of sun dried tomato and spinach quiche

Sun Dried Tomato and Spinach Quiche

Note: This should fit a 11 inch tart pan or a 9 1/2 Inch pie pan

Ingredients 

  • 1 pie crust (optional)
  • 2-3 c torn fresh spinach
  • 2/3  c chopped, drained, sun dried tomatoes
  • 1 small onion, chopped (or equivalent in leeks or shallots)
  • 3 – 4 oz goat cheese (I used a 3.5 oz crotin)
  • 2 c milk or half & half
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • About 24 sprigs of fresh thyme or 1 t dried

Directions

1.  If using a crust, fit the crust into the pie pan.  Prick crust with a fork, then prebake for about 15-20 minutes at 350 degrees until beginning to brown.

2.  Layer torn spinach on top of crust or on bottom of greased pan.  Top spinach with chopped sun dried tomatoes and onions.  Dot with pinches of goat cheese.

Fill quiche

Fill quiche

Dot Quiche with Goat Cheese

Dot Quiche with Goat Cheese

3. Cut the tender ends off the fresh thyme and distribute whole across the filling ingredients.  Strip the leaves off the tougher ends and add these as well.  (Or sprinkle with dried thyme)

Add thyme to quiche

Add thyme to quiche

4.  Beat eggs and milk with salt and pepper.  Pour over filling ingredients.

5.  Bake at 350 degrees for 30-45 minutes until slightly golden and puffy and knife inserted off center comes out clean.  Serve warm or cold (store in refrigerator if not eating right away)

Sun dried tomato and spinach quiche

Sun dried tomato and spinach quiche

.Kitchen Cupboard Spring Cleaning Challenge Tally So Far…

  1. Vegetable (Hearts of Palm) Dip
  2. Super Simple Sugared Nuts
  3. Blueberry Lemon Sugar Muffins
  4. Rustic Rye Bread
  5. Beef Liver
  6. Onion Jam
  7. Sun Dried Tomatoes
  8. Eggs
It's so nice to share...
Share on Facebook15Pin on Pinterest1.1kTweet about this on TwitterShare on LinkedIn0Share on Yummly5Share on Google+0Email this to someoneShare on StumbleUpon50Share on Tumblr0

24 Comments

  1. Loved this delicious quiche on Mother’s Day and I’m making it for an upcoming Pot Luck Brunch (with sun-dried tomatoes found wayyyyy in back of the pantry!)

  2. That is the most delicious looking quiche. I wonder if it can work with feta – I’m afraid I’m not very fond of goat cheese 🙁

  3. It appears that quiche is making a come back and I for one am thrilled! I have an uncanny aversion to sun dried tomatoes however, I usually have some in the fridge. Perhaps I should whip this up for Marion and make room for a new batch, lol…

    Thank you so much for sharing, Inger. If you get a moment, drop by my blog. I did a new post this weekend.

  4. Your quiche looks beautiful my friend, and sundried tomatoes are the most gorgeous ingredient 😀

    Cheers
    Choc Chip Uru

  5. I’m curious on the difference between crustless quiche and frittata, maybe just that one starts on the stove before going to the oven? Whatever it is, your quiche looks fantastic! I’m pinning this because it looks like a delicious combination of ingredients.

    • You know I was thinking about that the other day myself. I decided that it’s probably technique. With the frittata (at least the way I make them), they have a higher egg to liquid ratio (1 T water/egg vs 1/3 c milk/egg), are done (mostly) on the stove and are cooked through very quickly.

  6. This quiche looks delicious, and I absolutely love that you’re “spring cleaning” your kitchen. Time for me to start it too!

  7. I think these are some of your best photos.

    • Thanks Tammy. The new camera is helping though I still have a long way to go in understanding how to use it.

  8. This quiche sounds delicious! Sundried tomatoes are one of my favorites! Sounds like a wonderful combination of flavors.

  9. Pingback: Carrot Oat Bran Muffins (with Dates & Walnuts) | Art of Natural Living

  10. this is a most attractive quiche, inger! the ingredients all play very nicely together, both in flavor and aesthetically! 🙂

  11. Pingback: Blackberry Mint Iced Tea | Art of Natural Living

  12. Pingback: There’s No “Cat” in Catfish Sandwich (with Lemon Caper Sauce) | Art of Natural Living

  13. Pingback: Asian Salad and a Dressing Giveaway | Art of Natural Living

Leave a Reply

Required fields are marked *.


css.php