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
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
- Preheat the oven to 400 °F (200 °C).
- In a round Pyrex dish, place the tortilla and brush with 5 ml of oil.
- In a large bowl, whisk together all the remaining ingredients except goat cheese.
- Pour the mixture onto the tortilla, then add the crumbled goat cheese cheese.
- 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
