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 wanted to try something new.
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!
UPDATE: The weekend of the baby shower brunch I decided to make the quiche crust the night before and stash it in the fridge. While it turned out ok in the end, the overnight refrigeration caused a lot of condensation. I wouldn’t recommend making the crust more than an hour or two ahead of time.
How to Make Sun Dried Tomato Quiche
This vegetarian quiche is full of simple + healthy ingredients – spinach, beans, and sun dried tomatoes and seasoned with basil.
Step 1: Make the Easy Oil Pie Crust
You can make this crust up to 2 hours ahead of time.
Step 2: In a large bowl combine veggies, beans + cheese.
Step 3: In another bowl mix the eggs and half-n-half.
Step 4: Combine the two bowls, pour into pie crust + bake!
Can you freeze quiche?
Yep! You can pre-bake + freeze any quiche. Then reheat it.
How to reheat quiche
- Take your pre-baked quiche out of the refrigerator or freezer and allow it to come to room temperature.
- Place your quiche on a baking sheet and cover it with aluminum foil.
- Preheat oven to 350°F and warm the quiche in the oven for 15 min.
This quiche is packed with spinach, white beans and sun dried tomatoes. Each cheesy slice is packed with flavors and textures for a filling slice of pie!
- 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.