Spinach Broccolini Goat Cheese Quiche
Author: Cyd Converse
Recipe type: Brunch
Prep time:
Cook time:
Total time:
Serves: 8
- 1 store bought pie crust
- 2 tablespoons olive oil
- 3 packed cups fresh spinach
- 1 small bunch broccolini
- 4 large eggs
- ½ cup milk
- ½ cup heavy cream
- 4 ounces goat cheese, crumbled
- Salt and pepper to taste
- Remove pie crust from the refrigerator and allow to warm slightly at room temperature
- In the meantime, preheat oven to 350°
- Warm olive oil in a skillet over medium heat
- Add spinach and cook until thoroughly wilted, set aside
- Steam broccolini in a steamer basket over lightly salted water
- Remove from the heat, allow to cool slightly then cut off the stems, reserving the top florets
- Gently unroll pie crust and place in a 9" pie dish
- Rather than crimping the edges, all the pie crust to settle into folds
- Use a fork to lightly pierce all over the bottom and side of the crust
- Pre-bake pie crust for 6 minutes at 350° then remove from the oven
- In the meantime, vigorously whisk eggs in a mixing bowl
- Add spinach, milk, heavy cream, salt, pepper and goat cheese
- Whisk until well combined (the goat cheese will remain clumpy)
- Pour mixture into the par baked pie crust
- Gently place the broccolini florets on top
- Bake for 35 - 40 minutes until the edges are golden and the top is no longer jiggly
- After 20 minutes, add a pie shield to protect the edges from getting overly crispy
Recipe by The Sweetest Occasion at https://thesweetestoccasion.com/2018/11/spinach-broccolini-goat-cheese-quiche/
3.5.3251