Breakfast
Marry Me Quiche
Sun-dried tomatoes and oregano perfume a silky custard of eggs, half-and-half, and milk, while shallots, garlic, and wilted spinach add savory depth and gentle heat from spicy mustard. Crumbled goat cheese melts into creamy pockets throughout each slice.
- Total
- 1 hr
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 6
Nutrition per Serving
- Calories
- 222
- Protein
- 14g
- Carbs
- 9g
- Fat
- 15g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 442mg
Ingredients
- 1 tbsp oil from jar, divided
- ½ cup coarsely chopped sun-dried tomatoes, plus 1 tablespoon oil from jar, divided
- 2 medium shallots, finely chopped (about ½ cup)
- 3 medium cloves garlic, finely chopped (about 1 tablespoon)
- 2 tsp chopped fresh oregano
- 1 (5-ounce) package baby spinach
- 8 large eggs
- ⅓ cup half-and-half
- ⅓ cup whole milk
- 1 tbsp spicy brown mustard
- ½ teaspoon cracked black pepper
- ½ teaspoon salt
- 1 (4-ounce) log goat cheese, crumbled (about 1 cup), divided
Instructions
- Preheat oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray.
- Heat 1 tablespoon sun-dried tomato oil in a large skillet over medium heat. Add chopped shallots; cook, stirring occasionally, until softened and translucent, about 2 minutes. Add chopped garlic, 2 teaspoons oregano and ½ cup chopped sun-dried tomatoes; cook, stirring constantly, until fragrant, about 1 minute. Add 5 ounces spinach; cook, stirring occasionally, until wilted, about 3 minutes. Remove from heat and set aside to cool for 5 minutes.
- Combine 8 eggs, ⅓ cup half-and-half, ⅓ cup milk, 1 tablespoon mustard, ½ teaspoon pepper and ½ teaspoon salt in a large bowl; whisk to thoroughly combine. Fold in the cooled spinach mixture and ⅔ cup crumbled goat cheese.
- Pour the egg mixture into the prepared pie pan; top evenly with the remaining ⅓ cup goat cheese. Bake until set and lightly browned around the edges, 35 to 40 minutes. If needed, loosely cover with foil to prevent overbrowning. Let rest for 10 minutes before slicing and serving.