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Spinach, Tomato and Goat Cheese Quiche MICHAEL SYMON

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A delicious way to start your Mother’s Day brunch!

ingredients
SPINACH, TOMATO AND GOAT CHEESE QUICHE
1 recipe pie dough
flour (for dusting)
ROASTED TOMATOES:
2 tablespoons olive oil
2 1/2 cup grape tomatoes (halved)
4 sprigs thyme
Kosher salt and freshly ground black pepper (to taste)
FILLING:
2 tablespoons butter
2 tablespoons olive oil
1 shallot (peeled, minced)
1 container baby spinach (5 ounces)
4 large eggs
1/2 cup whole milk
2/3 cup half and half
3 ounces goat cheese
1 recipe roasted tomatoes
basil leaves (to garnish)
baking beans (for pie crust)

directions
Preheat the oven to 375ºF.
On a floured surface, place the pie dough. Roll into a 12-inch circle, about 1/4-inch thick, and place inside a 10-inch tart pan. Press the crust into the tart pan, trimming the sides. Prick the pie crust with the prongs of a fork. Place a piece of parchment paper inside of the crust and add baking beans or pie weights. Place the tart pan on a baking sheet and place in the oven to bake for 15-18 minutes, until just golden brown. Remove from the oven and allow to cool completely.
For the Roasted Tomatoes: Preheat the oven to 425ºF. Line a baking sheet with foil. Place the tomatoes on the baking sheet, drizzle with olive oil and the springs of thyme. Season with salt and pepper. Toss to coat and place in the oven to roast for 8-10 minutes until charred. Remove from the oven and allow to cool completely.
For the Filling: In a large saute pan add the butter and olive oil and heat over medium-high heat. Add the shallot and cook until almost translucent, about 4 minutes. Add the spinach in batches, allow to wilt, and season with salt and pepper. Remove to a bowl and allow to cool completely. Squeeze out any excess liquid using a kitchen towel, if necessary.
Arrange the Roasted Tomatoes and spinach in the bottom of the pie crust. In a large bowl add the eggs, whole milk, half and half and whisk to combine. Season with salt and pepper. Pour over the tomatoes and spinach. Dollop with goat cheese and place in the oven. Bake for 30 minutes or until golden brown and the eggs have just set. Allow to cool for 10-15 minutes. Garnish with basil leaves.
Tip: Parbaking or baking a crust before the filling is added is called blind baking. This prevents the crust from being undercooked or soggy after the filling is added.

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