Goat's Cheese, Sun-dried Tomatoes & Spinach Quiche
If you’re looking for a dish that feels both indulgent and wholesome, this Goat’s Cheese, Sun-Dried Tomato & Spinach Quiche is exactly what your table needs. It’s a beautiful blend of creamy, tangy goat’s cheese, sweet sun-dried tomatoes, and earthy spinach all wrapped up in a crisp, buttery pastry shell. It's just as perfect for a relaxed weekend brunch as it is for a light weeknight dinner or an elegant lunch with friends. You can serve it warm straight from the oven or let it cool and enjoy it as a chilled slice on a sunny afternoon. Paired with a simple green salad, it makes for a satisfying and well-balanced meal.
A recipe from our in-house Chef, Aasma Ahmedi.
INGREDIENTS
Makes 1 large quiche, or 4-6 individual quiches
Sinodun Hill
(200g, cut into small chunks)
Golden Cross
(225g, sliced into rounds)
Sun-dried Tomatoes
(150g, roughly chopped)
Spinach
(50g, chopped)
Eggs
(3 whole)
Double Cream
(300ml)
Milk
(100ml)
Mixed Dried Herbs
(1 tsp)
Shortcrust Pastry Cases
(ready to use, or homemade)
METHOD
(If making your own pastry, blind bake and make sure it's cooled before adding the quiche mixture)
1. Preheat oven to 170°C.
2. Combine the eggs, cream, milk, herbs, salt, and pepper into a jug or bowl and whisk well. Set aside.
3. Evenly distribute the chopped sun-dried tomatoes and spinach into the base of your pastry case(s). Follow by scattering the crumbled Sinodun Hill around the base.
4. Pour the egg mixture over, ensuring all ingredients are submurged.
5. Lastly, place the sliced rounds of Golden Cross carefully on top of the mixture and gently press.
6. Bake in preheated oven for 30-40 minutes until the mixture is firm and cooked through.
Leave to cool slightly before slicing or eating.
Simple, satisfying, and full of flavour; this quiche is one to come back to again and again.
The Fine Cheese Co. – Bringing the best to your table.
