Marry Me Quiche
This crustless Marry Me Quiche is filled with sun-dried tomatoes, spinach, fresh herbs and creamy goat cheese for an easy, flavor-packed breakfast or brunch. This recipe is adapted slightly from Eating Well magazine.
Servings: 6 servings
Ingredients
- 1 tablespoon sun-dried tomato oil (from the jar)
- ½ cup finely chopped shallot
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh oregano
- ½ cup chopped sun-dried tomatoes
- 5 ounces fresh baby spinach leaves
- 8 large eggs
- ⅓ cup half and half
- ⅓ cup whole milk
- 1 tablespoon spicy brown mustard
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 6 ounces goat cheese, crumbled
Instructions
- Preheat the oven to 350℉. Lightly coat a 9-inch pie pan with nonstick spray.
- In a large skillet, heat the oil over medium-heat. Add the shallots and cook until softened (about 2 minutes). Add the garlic, oregano and sun-dried tomatoes; cook, stirring constantly, for 1 minute. Add the spinach, and stir until wilted- about 3 minutes. Remove from heat and set aside to cool a bit.
- In a large bowl, whisk together the eggs, half & half, milk, mustard, pepper and salt. Fold in the cooled spinach mixture and 1 cup of the goat cheese.
- Pour the egg mixture into the prepared pie pan; sprinkle ¼ cup of goat cheese on top. Bake until set and lightly browned around the edges (35 to 40 minutes). If browning too quickly, set a piece of foil loosely on top during baking. Let cool for a few minutes, then slice and serve.
Notes
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes and reserve some of the flavorful oil for sautéing the vegetables.
- Goat cheese: Fold most of the goat cheese into the egg mixture and reserve about ¼ cup to sprinkle over the top.
- Spinach: Five ounces of fresh spinach looks like a lot, but it will cook down considerably.
- Doneness: The quiche is ready when the edges are lightly browned and the center is just set. Avoid overbaking.
- Make ahead: Bake the quiche ahead of time and refrigerate it for up to 3 to 4 days. Reheat gently or serve at room temperature.
- Cheese substitutions: Feta, Gruyère or fontina can be substituted for the goat cheese.
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 13g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 267mg | Sodium: 471mg | Potassium: 710mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3067IU | Vitamin C: 15mg | Calcium: 168mg | Iron: 4mg