Ingredients
- 1 x 300 g package fresh store-bought quiche crust (Ø 32 cm)
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 small onions, finely chopped
- 2 large cloves of garlic, minced
- 2 medium starchy potatoes, cut into small cubes (1-1,5 cm) (ca. 350 g)
- 1 tablespoon fresh thyme leaves
- 6-8 sun-dried tomato halves, chopped (50 g)
- 250 g frozen spinach, thawed and squeezed of all excess liquid
- sea salt and freshly ground black pepper, to taste
- 3 eggs, lightly beaten
- 1 x 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)
Instructions
- 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!