Quiche Recipe
Spinach, bell pepper and goat cheese quiche served with side salad tossed in a white balsamic vinaigrette.
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Ingredients
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Quiche Filling
Crust
Side Salad
Method
Crust Preparation
- 1
Make the Dough
In a large bowl, mix the all-purpose flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Sauté Vegetables
In a skillet over medium heat, sauté the spinach and diced red bell pepper until the spinach is wilted, about 3-4 minutes.
- 5
Prepare Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and thyme until well combined.
- 6
Add Cheese and Vegetables
Crumble the goat cheese into the egg mixture and add the sautéed vegetables. Stir gently to combine.
Assemble and Bake
- 7
Preheat Oven
Preheat your oven to 375°F (190°C).
- 8
Roll Out Dough
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Place the dough into the dish and trim the edges.
- 9
Pour Filling
Pour the egg and vegetable mixture into the crust, spreading it evenly.
- 10
Bake the Quiche
Bake in the preheated oven for 35-40 minutes or until the filling is set and the top is lightly golden.
- 11
Cool and Serve
Let the quiche cool for 10 minutes before slicing and serving.
Salad Preparation
- 12
Prepare Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.
- 13
Make Vinaigrette
In a small bowl, whisk together white balsamic vinegar, olive oil, salt, and black pepper.
- 14
Toss Salad
Drizzle the vinaigrette over the salad and toss to coat evenly.