Spinach & Cheese Quiche

A brunch favorite that’s easy to make and always a hit because it’s nicely balanced and not too eggy or cheesy. My twist to this classic French-American dish is adding dollops of goat cheese on top and baking until golden brown.

Time

Prep: 15 minutes

Cook: 55 minutes

Ingredients

• ½ cup milk

• ½ cup mayonnaise

• 5 large eggs, beaten

• sprinkle of cayenne pepper

• sprinkle of garlic powder

• 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry OR half a package of fresh spinach

• ¼ cup chopped onion

• 3 basil leaves, chopped

• 1 tbsp fresh parsley, chopped

• 8-oz shredded Sharp cheddar-Monterey Jack cheese blend

• optional goat cheese to dollop on top

• 1 (9-inch) unbaked pie crust

• Sea salt and fresh ground pepper

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Whisk together milk, mayonnaise, cayenne pepper and garlic powder in a large bowl until smooth. Whisk in eggs; set aside.

3. Roll the pie crust into the pie plate evenly and pinch the top edges with your fingers, 1/2 inch apart.

4. Layer onion, then spinach, parsely and basil, then cheese into the pie crust. Pour egg mixture evenly. Sprinkle with salt and pepper. Cover with foil and give the foil some height so it’s not too close to the quiche.

5. Bake in the preheated oven for 45 minutes. Uncover, add dollops of goat cheese and bake 10 minutes longer until the top is golden brown.