Description
This Sun Dried Tomato Quiche features a uniquely flaky pie crust made with Duke's mayonnaise, filled with sautéed spinach, sun dried tomatoes, creamy goat cheese, and a savory custard mixture. The combination of tangy goat cheese and flavorful sun dried tomatoes creates a rich, satisfying dish perfect for brunch or a light dinner.
Ingredients
For the flaky pie dough:
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ cup Duke's mayonnaise
- ¼ cup cold water
For the sun dried tomato quiche filling:
- 1 tablespoon oil from the sun dried tomato jar (or olive oil)
- 1 clove garlic, minced
- 1 (5-ounce) package fresh baby spinach
- ½ cup julienned oil-packed sun dried tomatoes
- 4 large eggs
- ½ cup Duke's mayonnaise
- ½ cup whole milk
- ½ cup freshly grated Asiago or Parmesan cheese
- ¼ cup chopped fresh basil, plus more for garnish (optional)
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 (4-ounce) log goat cheese, crumbled
Instructions
- Make the flaky pie dough: In a food processor, pulse the all-purpose flour, kosher salt, and Duke's mayonnaise until the mixture is crumbly. Gradually add the cold water through the food chute while pulsing just until the dough begins to come together. Form the dough into a disk and let it rest at room temperature for 30 minutes, or refrigerate until ready to use and then let stand at room temperature for 1 hour until pliable.
- Pre-bake the crust: Preheat the oven to 400°F (200°C). Roll out the rested pie dough to approximately ¼-inch thickness and fit it into a 9-inch pie plate. Fold and crimp the edges evenly. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes or until the crust is set and baked through. Remove from the oven and allow to cool. Reduce oven temperature to 350°F (175°C).
- Sauté the spinach and garlic: Heat the sun dried tomato oil or olive oil in a large nonstick skillet over medium-high heat. Add the minced garlic and sauté briefly, then add the fresh baby spinach. Cook for 2 to 3 minutes or until the spinach wilts, stirring occasionally. Remove from heat.
- Assemble the quiche: Evenly spread the sautéed spinach and julienned sun dried tomatoes in the pre-baked pie crust. In a mixing bowl, whisk together the eggs, Duke's mayonnaise, whole milk, Asiago or Parmesan cheese, chopped fresh basil, salt, and freshly ground pepper until smooth. Pour this custard mixture over the spinach and tomatoes in the crust.
- Add goat cheese and bake: Dot the top of the filling with crumbled goat cheese. Place the quiche in the oven and bake at 350°F (175°C) for 40 minutes, or until the custard is set and the top is lightly golden. Remove from the oven and let cool on a wire rack before slicing into wedges.
- Garnish and serve: Garnish the quiche with additional fresh basil leaves if desired. Serve warm or at room temperature for a delicious brunch or light meal.
Notes
- Using Duke's mayonnaise in the crust creates a uniquely flaky texture unlike traditional pie dough.
- For best flavor, use oil-packed sun dried tomatoes and incorporate some of the oil for sautéing the spinach.
- Allow the crust to cool slightly before adding the filling to prevent a soggy bottom.
- This quiche can be served warm, at room temperature, or chilled for leftovers.
- To make ahead, the crust and filling can be prepared separately and stored in the refrigerator before baking.
