• 1 refrigerated pie crust 
  • 1/2 tsp. olive oil 
  • 1 tsp. minced garlic 
  • 3 c. fresh spinach, packed 
  • 4 large eggs 
  • 1 c. whole milk 
  • 1/2 c. sun-dried tomatoes, drained and chopped 
  • 4 oz. goat cheese, crumbled or chopped 
  • 1/4 tsp. each salt and pepper


1. Bake refrigerated pie crust according to directions and set aside to cool slightly. 

2. Preheat over to 350° F. 

3. Heat olive oil and garlic in a skillet over medium heat. 

4. Add the spinach. Cook and stir until wilted. Set aside.

5. Whisk the eggs and milk together until combined. 

6. Stir in the sun-dried tomatoes, goat cheese, spinach, salt and pepper. 

7. Pour into the warm, pre-baked crust. If desired, sprinkle the top lightly with more salt and pepper.

8. Bake the quiche until the center is just about set, about 45-60 minutes. Don’t over-bake. 

9. Allow to cool for 15 minutes before slicing and serving. 

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