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.
- 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
- 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.
- 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.
- While the pie crust is pre-baking, whisk together the eggs, milk, and Parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.
- 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.
- 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: