Sun-Dried Tomato and Spinach Quiche

Prep time: 30 minutes  | Cook time: 1 hour  |  Yield amount: 8 servings

INGREDIENTS 

• 1 refrigerated pie crust 
• 1/2 tsp. olive oil 
• 1 tsp. minced garlic 
• 3 c. fresh spinach, packed 
• 4 large eggs 
• 1 c. whole milk 
• 1/2 c. sun-dried tomatoes, drained and chopped 
• 4 oz. goat cheese, crumbled or chopped 
• 1/4 tsp. each salt and pepper

INSTRUCTIONS

1. Bake refrigerated pie crust according to directions and set aside to cool slightly. 
2. Preheat over to 350° F. 
3. Heat olive oil and garlic in a skillet over medium heat. 
4. Add the spinach. Cook and stir until wilted. Set aside.
5. Whisk the eggs and milk together until combined. 
6. Stir in the sun-dried tomatoes, goat cheese, spinach, salt and pepper. 
7. Pour into the warm, pre-baked crust. If desired, sprinkle the top lightly with more salt and pepper.
8. Bake the quiche until the center is just about set, about 45-60 minutes. Don’t over-bake. 
9. Allow to cool for 15 minutes before slicing and serving.