Welcome to a delightful culinary experience with our Zesty Spinach and Sun-Dried Tomato Quiche. This recipe combines fresh ingredients and bold flavors to create a dish that's perfect for brunch or a light dinner. Dive into a savory blend of spinach, sun-dried tomatoes, and feta cheese encased in a flaky pie crust.
Olive oil adds a rich, fruity base for sautéing the onions and spinach. It's a healthy fat that enhances the natural flavors of the vegetables. Spinach is the star of the show, providing a vibrant green color and earthy taste that pairs beautifully with the other ingredients. Sun-dried tomatoes bring a sweet, tangy punch, offering a concentrated tomato flavor that’s both savory and slightly sweet. Onions add a mild, sweet flavor when sautéed, forming the aromatic foundation of the quiche. Feta cheese offers a tangy, creamy texture, complementing the spinach and tomatoes perfectly. Eggs are the binder and filling base that give the quiche its classic custard-like texture. Half-and-half provides the creamy richness needed to blend the eggs into a smooth custard. Salt, black pepper, and nutmeg season the quiche, enhancing its flavors without overpowering them. Finally, fresh basil adds a pop of color and a hint of aromatic freshness as a garnish.
This quiche pairs beautifully with a simple arugula salad dressed with lemon and olive oil. For a heartier meal, serve it alongside roasted potatoes or a warm grain salad. A crisp, chilled glass of white wine or a light sparkling water with a twist of lemon complements the dish nicely.
Preheat your oven to 375°F (190°C) to ensure it's hot and ready for the quiche. Take your unbaked pie crust and gently press it into your 9-inch pie dish, making sure it fits snugly against the sides. Set this aside while you prepare the filling.
In a medium skillet, heat up a tablespoon of olive oil over medium heat. Once the oil is shimmering, toss in the chopped onions. Sauté these for about three minutes until they turn translucent, which means they're soft and have released their sweetness.
Next, add in your fresh spinach leaves. Stir them around for about two minutes, just until they wilt down. You’ll notice the spinach drastically reduces in volume. Once wilted, add the thinly sliced sun-dried tomatoes. Remove the skillet from heat and give everything a good stir to combine.
In a large bowl, crack open the eggs and add the half-and-half. Sprinkle in the salt, black pepper, and nutmeg. Whisk the mixture until it's smooth and well combined, ensuring that the seasoning is evenly distributed.
Spread the spinach and tomato mixture evenly across the base of your pie crust. Take the crumbled feta cheese and sprinkle it generously on top of the vegetables. Now, carefully pour the egg mixture over everything, making sure it’s evenly distributed over the filling.
Place the quiche in your preheated oven and let it bake for 35 to 40 minutes. You’ll know it’s done when the center is set and the top has a lovely golden-brown hue. Once baked, let the quiche cool for about 10 minutes to make slicing easier. Before serving, sprinkle the chopped fresh basil on top for a fragrant finish.
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