The Pioneer Woman Tasty Kitchen
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Spinach, White Bean & Sun Dried Tomato Quiche

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Level: Easy

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Description

Need a breakfast quiche? This favorite breakfast/brunch quiche is stuffed with spinach, beans, sun dried tomatoes and fontina cheese!

Ingredients

  • FOR THE CRUST:
  • 1 cup Flour
  • ½ teaspoons Kosher Salt
  • ¼ cups Canola Oil
  • ¼ 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
  • ⅓ cups Sun Dried Tomatoes Packed In Oil, Finely Chopped
  • 1 cup Shredded Fontina Cheese, Divided
  • 5  Eggs
  • 1 cup Half-and-Half Or Milk
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Dried Basil
  • Freshly Ground Pepper, to taste

Preparation

For the crust (omit if using store-bought):
In a large bowl, mix flour and salt with fork.

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.

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.

Refrigerate for at least ½ hour before filling.

For the quiche filling:
In a large bowl, combine beans, chopped spinach, chopped sun dried tomatoes and ½ cup cheese.

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.

Add the remaining ½ 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.

Heat oven to 350ºF and bake for 45 minutes or until golden and middle is set.

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