"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Goat Cheese Spinach & Sun Dried Tomato Quiche Recipe

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This recipe for Goat Cheese Spinach & Sun Dried Tomato Quiche, by , is from The Gillis/Schuck Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hannah Gillis


1 pie crust (home made or premade)

1/2 tsp olive oil
1 tsp minced garlic
3 packed cups fresh spinach
4 large Eggland's Best eggs
1 c whole milk (can use half & half or heavy cream)
1/2 c sun-dried tomatoes, drained and chopped
4 oz goat cheese, crumbled or chopped
salt & pepper to taste

Preheat oven to 350
Heat olive oil and garlic in a skillet over medium heat
Add the spinach. Cook and stir until wilted. Set aside.

Prebake pie crust for 8 minutes

While crust is baking, wish the eggs and milk together
Stir in sun-dried tomatoes, goat cheese and spinach
Sprinkle with salt and pepper

After 8 minutes remove pie crust from oven and pour in egg mixture

Bake the quiche until it is golden brown on top and center is no longer jiggly.

45-55 minutes Can cover pie edges to prevent over browning

Allow to cool for 5 minutes before slicing and serving

Baked quiche freezes very well for up to 2 months
Thaw overnight and bake about 25 minutes at 350

Number Of Servings:
Number Of Servings:
9 inch crust
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
Can use frozen spinach 10 oz box thawed
Can thaw in microwave
Drain spinach in a colander




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