A simple, easy to prepare spinach, goat cheese and potato quiche recipe made with crème fraîche, sun-dried tomatoes, baby roma tomatoes and fresh thyme. Serve with a green salad for a light and healthy vegetarian brunch, lunch or dinner. Makes for great leftovers!
Course
Breakfast, Brunch
Category
American
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings6
Calories544kcal
AutorElle
Ingredients
1x 300 g package fresh store-bought quiche crust(Ø 32 cm)
1tablespoonbutter
1tablespoonextra-virgin olive oil
2small onions,finely chopped
2large cloves of garlic,minced
2medium starchy potatoes,cut into small cubes (1-1,5 cm) (ca. 350 g)
1tablespoonfresh thyme leaves
6-8sun-dried tomato halves,chopped (50 g)
250gfrozen spinach,thawed and squeezed of all excess liquid
sea salt and freshly ground black pepper,to taste
3eggs,lightly beaten
1x 150 g container crème fraîche
ca. 100 g chèvre goat cheese,broken into pieces
handful of cherry or baby roma tomatoes,halved
young arugula leaves,to garnish (optional)
Method
Adjust the oven rack to middle position and preheat to 375°F / 190°C. Grease a 26 cm pie plate (or 28 cm quiche form) with butter.
Heat the butter and oil in a medium skillet over medium-high heat. Add the onion and garlic and cook, stirring, until it begins to brown, about 4-5 minutes. Add the potato, toss to combine, cover, and cook, stirring occasionally, until potato is slightly tender, about 7-8 minutes. Add the thyme, sun-dried tomatoes and drained spinach, and season with salt and pepper, to taste.
Roll out quiche dough, remove the attached baking paper, and place it in the greased pie plate (or quiche form). Transfer the potato-spinach mixture to the pie plate, spreading it out evenly along the bottom.
Whisk together the eggs and crème fraîche in a medium bowl and pour it evenly over the potato-spinach mixture. Dot with the goat cheese and place the tomatoes halves on top, cut side up, pressing slightly into the quiche.
Place in the oven and bake until the spinach, goat cheese and potato quiche is golden brown, about 40-45 minutes. Allow to cool slightly before slicing and serving. Or wait and serve at room temperature, with arugula leaves scattered over. Enjoy!