Spinach, White Bean & Sun Dried Tomato Quiche Recipe

Name: Spinach, White Bean & Sun Dried Tomato Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1 cup Flour; 1/2 teaspoons Kosher Salt; 1/4 cups Canola Oil; 1/4 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; 1/3 cups Sun Dried Tomatoes Packed In Oil, Finely Chopped; 1 cup Shredded Fontina Cheese, Divided; 5 Eggs; 1 cup Half-and-Half Or Milk; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Dried Basil; Freshly Ground Pepper, to taste

Servings: persons

FOR THE CRUST:
1 cup Flour
1/2 teaspoons Kosher Salt
1/4 cups Canola Oil
1/4 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
1/3 cups Sun Dried Tomatoes Packed In Oil, Finely Chopped
1 cup Shredded Fontina Cheese, Divided
5 Eggs
1 cup Half-and-Half Or Milk
1/2 teaspoons Kosher Salt
1/2 teaspoons Dried Basil
Freshly Ground Pepper, to taste

1
For the crust (omit if using store-bought):
2
In a large bowl, mix flour and salt with fork.
3
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.
4
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.
5
Refrigerate for at least 1/2 hour before filling.
6
For the quiche filling:
7
In a large bowl, combine beans, chopped spinach, chopped sun dried tomatoes and 1/2 cup cheese.
8
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.
9
Add the remaining 1/2 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.
10
Heat oven to 350u00b0F and bake for 45 minutes or until golden and middle is set.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CRUST:, 1 cup Flour, 1/2 teaspoons Kosher Salt, 1/4 cups Canola Oil, and more.

Yes, Spinach, White Bean & Sun Dried Tomato Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach, White Bean & Sun Dried Tomato Quiche

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