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Goat cheese & sun-dried tomato quiche
Estelle Galeyn
INGREDIENTS
- Quiche crust pastry
- Eggs
- Milk
- Cream
- Sun-dried tomatoes
- Frozen spinach
- Emmentaler cheese
- Fresh goat cheese
- Nutmeg
- Salt & pepper
- Olive oil
RECIPE
- Place the dough in a baking tray. Cover the dough with some beaten egg. Bake this in the oven at 180°C until slightly golden
- Defrost the spinach
- Mix 4 eggs with a small bottle of cream and some milk. Season with salt, pepper and nutmeg. Add grated emmentaler cheese
- Take the dough out of the oven and place the spinach and sun-dried tomatoes inside. Pour the egg mixture on top
- Cook the quiche in the oven at 160°C until it starts to stiffen. Then, add the goat cheese and cook it for 10-15 more minutes
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