Cheesy Quiche

Are you wondering what quiche is? Quiche is an egg and milk custard filled with all sorts of delicious additions like cheese and veggies. Typically, quiches are baked in a pie crust.For this extra cheesy version we used eggs, whole milk, Colby cheese, Parmesan cheese, frozen spinach, garlic, and sun-dried tomatoes.

Cheesy Quiche
  • Homemade pie crust (or store bought!)
  • 1 (10 oz) box frozen spinach
  • 8 oz sun-dried tomatoes
  • 1 teaspoon minced garlic
  • 4 large eggs
  • 1 cup whole milk
  • ⅓ cup grated parmesan cheese
  • 1 cup shredded Colby
  • salt & pepper, to taste
  1. Preheat oven to 350°F. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach well and pat dry.
  2. On a floured work surface, roll out the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Using pie weights, pre-bake the pie crust for 8 minutes.
  3. While the pie crust is pre-baking, whisk together the eggs, milk, and Parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.
  4. Blot and squeeze the rest of the water out of the thawed spinach. After 8 minutes, remove the pie crust from the oven and spread spinach on top. Add the sun-dried tomatoes and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more Parmesan cheese and/or salt and pepper.
  5. Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Use a pie shield to prevent the pie crust from over browning, if desired. Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.

Cheeses used in this recipe:

Sartori Parmesan 


Colby Longhorn



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