Sundried Tomato & Chevre Quiche


-puff pastry squares (enough to cover whatever pan you use) or Pilsbury Crescent Rolls®, but use it to layer the bottom of the pan (note: any other pie crust will also work)
-soft goat’s cheese (chevre) – 100 grams
-fresh spinach – 3 big handfulls
-1 red pepper
-1/3 cup soft sundried tomatoes
-big handful of black olives
-6 eggs
-some milk
-couple pinches of oregano
-black pepper
-1 tbsp olive oil

Preheat oven to 350°F

Chop spinach and dice red pepper and sauté them in olive oil with black pepper and oregano. Use the puff pastry (or crescent rolls) as a crust by working it into the mold of the pan  (I use a glass dish). (You might want to grease the pan first; I typically don’t.) Spread the chevre over the crust, and sprinkle the chopped sundried tomatoes on top. Next, add the sautéed spinach and peppers. Beat the eggs with a bit of milk and pour on top. Add the olives last.

The time it takes to cook will depend on your oven and the type of dish you use. Mine generally cooks in 30-45 mins.

–Recipe by Christina S


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