Description
Need a breakfast quiche? This favorite breakfast/brunch quiche is stuffed with spinach, beans, sun dried tomatoes and fontina cheese!
Ingredients
- FOR THE CRUST:
- 1 cup Flour
- ½ teaspoons Kosher Salt
- ¼ cups Canola Oil
- ¼ cups Ice Water
- FOR THE QUICHE FILLING:
- 1 can (15 Oz. Size) Cannellini Beans, Rinsed
- 5 ounces, weight Chopped Frozen Spinach, Thawed And Squeezed Dry
- ⅓ cups Sun Dried Tomatoes Packed In Oil, Finely Chopped
- 1 cup Shredded Fontina Cheese, Divided
- 5 Eggs
- 1 cup Half-and-Half Or Milk
- ½ teaspoons Kosher Salt
- ½ teaspoons Dried Basil
- Freshly Ground Pepper, to taste
Preparation
For the crust (omit if using store-bought):
In a large bowl, mix flour and salt with fork.
In a Pyrex or small bowl, beat canola oil and cold water with whisk until it thickens. Pour into flour and mix with fork until it comes together in a rough ball.
Press into 9-inch pie crust using the back of a measuring cup so it’s even. Don’t be afraid to spread it thinly. It will fit the pie crust just perfectly without any overhang. Crimp the edges.
Refrigerate for at least ½ hour before filling.
For the quiche filling:
In a large bowl, combine beans, chopped spinach, chopped sun dried tomatoes and ½ cup cheese.
In another large bowl, vigorously whisk eggs, half-and-half, salt and basil until a little foamy. Combine both mixtures into 1 bowl and mix well.
Add the remaining ½ cup cheese to the bottom of the quiche crust. I like to line the bottom edges for a cheesy bottom! Gently pour the quiche filling into the crust. Sprinkle with freshly ground pepper and a few dashes of salt.
Heat oven to 350ºF and bake for 45 minutes or until golden and middle is set.
