SPINACH AND SUN DRIED TOMATO QUICHE RECIPES

Steps:

• Preheat the oven to 360 degrees F/180 degrees C.
• First, grab a 12 inches (30 cm) diameter round tart tray. Grease its bottom with butter.
• Lay the puff pastry and press it well on the sides and bottom of the tray. Cut off the excess pastry. Pinch the surface of the dough with a fork.
• Line parchment paper on the dough and use something heavy (like some red beans) to keep the shape of the dough.
• Slide the tray into the oven for the next 25 minutes.
• Add the eggs and egg whites in a large bowl and whisk.
• Add the milk, greek yogurt, pesto, and a pinch of salt. Add the spinach, 3/4 of the parmesan, and half of the sun-dried tomatoes. Whisk.
• Take the tart out of the oven and remove the weight. Pour the mixture. Don’t forget to keep the oven running.
• Top with the remaining parmesan and sun-dried tomatoes.
• Slide the tart into the oven for the next 50 minutes.

Steps:

• Preheat oven to 400 degrees.
• Prick pie shell all over with fork and bake about 8 minutes, just until it starts to turn golden brown. Let cool.
• Turn oven down to 375 degrees.
• Place oil in pre-heated skillet on medium-high heat.
• Add onion and cook for 2-3 minutes.
• Add garlic and cook for additional 30 seconds.
• Add Spinach and combine well, just until heated through.
• Remove from heat and set aside to cool.
• Beat eggs in a large bowl.
• Add sour cream, half-n-half, and asiago, beating well.
• Stir in spinach mixture followed by crumbled feta.
• Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!).
• Cook 35-45 minutes or until set.
• Let cool about 5 minutes and enjoy!