The husband and I just came home from an amazing overnight getaway. It was our first night away since having little blessing number three. We made it our Christmas gift to each other and went ALL out! Gourmet food, fancy hotel, you get the gist.
So Monday was a “I haven’t been to the grocery store in ten days whatever will we eat for dinner” night. This quiche was the result, and it wowed me! I hope it is the same for you. Enjoy!
Spinach & Goat Cheese Quiche
1 premade store bought 10 in pie crust
(I use Mrs.Smiths)
1 package 10 oz frozen chopped spinach
1/2 onion diced
3 garlic cloves minced
3 sprigs of fresh thyme leaves picked
1/4 cup nonfat buttermilk
1/3 cup plain Greek yogurt
1 little log( 4oz?) herb garlic goat cheese (or plain)
Salt and pepper to taste
(careful with the salt because the goat cheese is salty)
Remove your pie crust and spinach from the freezer and let the crust come to room temperature on a wire cooling rack. Unpackage spinach and place in collander under warm running water to thaw. Preheat oven to 350. Pierce crust with fork several times and place in oven for about 7-10 min or until barely light brown on edges. Remove and set aside. Turn oven up to 375.
Meanwhile, sauté onions in olive oil until translucent then add garlic and thyme. When garlic is aromatic turn off the heat. Squeeze all the excess water out of your spinach and use a fork to mix into onion mixture. Set aside.
Mix together eggs, yogurt, buttermilk, goat cheese, salt and pepper. I used about 1/4 tsp salt and 1/4 tsp pepper. Add cooled onion/spinach mixture and stir well until mixture is uniform. Pour into pre-baked crust and place in oven at 375 for 60 minutes or until set and golden brown. I placed tomato slices on top of mine before baking.