Goat Cheese and Dried Tomato Quiche

Quiche au fromage de chèvre et aux tomates séchées - Goat Cheese and Dried Tomato Quiche

When I’m in the mood for a comforting meal, I often turn to this goat cheese and sun-dried tomato quiche. In the winter, I love it with a warm bowl of soup, and in the summer, it’s perfect with a fresh salad. It’s a simple yet incredibly tasty recipe that I enjoy making over and over again!

Preparation 15 min
Cooking 35 min
Portion 4

Nutrition Facts (per serving)

Calories
310
Fat
19
Carbohydrates
14
Fibre
3
Protein
21
Sodium
370
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Ingredients

  • 1 whole wheat tortilla
  • 10 ml (2 tsp) of oil
  • 6 eggs
  • 250 ml (1 cup) chopped spinach (or chopped and cooked kale) 
  • 190 ml (3/4 cup) of milk
  • About 5 dried tomatoes, chopped
  • 5 ml (1 tsp) herbs of your choice (basil, thyme, oregano etc.)
  • Pepper and salt, to taste
  • 150 g (5 oz) goat cheese, crumbled

Preparation

  1. Preheat the oven to 400 °F (200 °C).
  2. In a round Pyrex dish, place the tortilla and brush with 5 ml of oil.
  3. In a large bowl, whisk together all the remaining ingredients except goat cheese.
  4. Pour the mixture onto the tortilla, then add the crumbled goat cheese cheese. 
  5. Bake for 30 -35 minutes. Let cool before cutting and serving.

Notes

Can be refrigerated 3-4 days, can be frozen up to 3 months.

Registered Dietitian Nutritionist in Montreal