Sun Dried Tomato Quiche
You'll find Duke's in both the crust and the filling of this sun dried tomato, spinach, and goat cheese quiche. One taste of the crust and you'll wonder why you haven't been putting mayonnaise in pie crust all along. It creates an ideal flaky texture. The filling has some of my favorite ingredients: creamy goat cheese and sun dried tomatoes. I like to use some of the flavorful oil from the jar for sautéing the spinach, but you can use olive oil instead.
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Servings: 8
Equipment
- 9-inch pie plate
- food processor
- dry measuring cups
- liquid measuring cup
- measuring spoons
- mixing bowl set
- pie weights
- Rolling Pin
- cheese grater
- large nonstick skillet
- whisk
- wire cooling rack
Ingredients
For the flaky pie dough:
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ cup Duke's mayonnaise
- ¼ cup cold water
For the sun dried tomato quiche:
- 1 tablespoon oil from the sun dried tomato jar (or use olive oil)
- 1 clove garlic, minced
- 1 (5-ounce) package fresh baby spinach
- ½ cup julienned oil-packed sun dried tomatoes
- 4 large eggs
- ½ cup Duke's mayonnaise
- ½ cup whole milk
- ½ cup freshly grated Asiago or Parmesan cheese
- ¼ cup chopped fresh basil, plus more for garnish (optional)
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 (4-ounce) log goat cheese, crumbled
Instructions
- Make the flaky pie dough: Pulse the flour, salt, and mayonnaise in a food processor until crumbly. Gradually add the cold water through the food chute and pulse just until the dough comes together. Shape into a disk and let rest at room temperature for 30 minutes. (Or, refrigerate until ready to use and let stand at room temperature for 1 hour or until pliable.)
- Preheat the oven to 400°F. Roll out the pie dough to a ¼-inch thickness. Fit into a 9-inch pie plate or tin; fold the edges until and crimp. Fill the pie shell with parchment paper and pie weights or dried beans. Bake at 400°F for 12 minutes, or until the crust is baked through. Remove the pie crust from the oven and let cool. Reduce the oven temperature to 350°F.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and spinach and cook for 2 to 3 minutes, until the spinach wilts.
- Spread the spinach mixture and tomatoes evenly in the pre-baked pie crust. Whisk together the eggs, mayonnaise, milk, Asiago cheese, basil, salt, and pepper in a medium or large mixing bowl. Pour over the spinach mixture.
- Dot the filling with the goat cheese. Bake the quiche at 350°F for 40 minutes, or until the quiche is set. Let cool on a wire rack before cutting into wedges. Garnish with basil leaves, if desired.