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!
And since necessity is (again) the mother of invention, today I am making a 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.
Sun Dried Tomato and Spinach Quiche
Note: This should fit a 11 inch tart pan or a 9 1/2 Inch pie pan
- 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
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.
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)
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)
.Kitchen Cupboard Spring Cleaning Challenge Tally So Far…
- Vegetable (Hearts of Palm) Dip
- Super Simple Sugared Nuts
- Blueberry Lemon Sugar Muffins
- Rustic Rye Bread
- Beef Liver
- Onion Jam
- Sun Dried Tomatoes