Need a BREAKFAST QUICHE? This Spinach, White Bean & Sun Dried Tomato Quiche is packed with goodness and easily adaptable for any occasion!
My sister is having a baby this August and I’m working on a baby shower brunch menu. It’s got to be easy since I’ll be working in my mom’s kitchen – which isn’t completely user friendly. Shhh…don’t tell her I said that. Not that quiche takes any special equipment though – which is why it’s perfect for a brunch.
For this recipe I wanted to test a new crust recipe using canola oil instead of butter. I love my all butter pie crust, but needed a dairy-free option as well for a few people who can’t have butter, nor cheese. I had my doubts about the crust when I pressed it out, but it came out beautifully, flaky and all – don’t tell the butter. Of course this will work with store-bought crust, but when crust is this easy you should just do it!
Now I like my quiche with “stuff” in it – meaning packed with veggies. If I wanted just eggs and cheese I’d eat some scrambled eggs. Quiches should be full of healthy veggies – especially greens. This Spinach, White Bean & Sun Dried Tomato Quiche has plenty for you to dish out for a filling breakfast or brunch – even dinner – why not?
This baby shower menu is off of an excellent start! I’m thinking this blueberry coffee cake might grab a spot on the menu too!
- 1 15 oz can cannellini beans rinsed
- 5 oz chopped frozen spinach thawed and squeezed dry
- 1 cup shredded fontina cheese divided
- 1/3 cup sun dried tomatoes packed in oil finely chopped
- 5 eggs
- 1 cup half n half or milk
- 1 pie crust store-bought or recipe below
- 1/2 tsp Kosher salt
- 1/2 tsp dried basil
- freshly ground pepper to taste
- 1 cup all purpose flour
- 1/2 tsp Kosher salt
- 1/4 cup canola oil
- 1/4 cup ice water
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 8" 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 8" pie crust just perfectly without any overhang. Crimp the edges.
Refrigerate for at least 1/2 hour before filling.
In a large bowl, combine beans, chopped spinach, chopped sun dried tomatoes and 1/2 cup cheese.
In another large bowl, vigorously whisk the eggs, half n half, salt and basil until a little foamy.
Combine the two mixtures into 1 bowl and mix well.
Add the remaining 1/2 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 350 F and bake for 45 min or until golden and middle is set.