Spinach and Sundried Tomato Quiche
This brunch staple tempers its sharp flavors of sundried tomatoes and olives with creamy, rich Jarlsberg cheese.
- 1 cup fresh spinach
- 1 red onion, cut into rings
- 2 tablespoons of butter
- 1 cup milk
- 4 eggs
- Salt & pepper, to taste
- ½ cup sundried tomatoes, sliced
- ¼ cup black olives
- 1 cup shredded Jarlsberg Cheese
- ¾ cup butter
- 1 cup white flour
- 2 tablespoons water
To make pie dough, preheat oven to 400 degrees.
Mix butter and flour in food processor or by hand until mixture has granular consistency. Add water and knead into dough. Let chill 30 minutes. Roll dough and fit into 10-inch pie pan. With fork, make holes in dough and bake 15 minutes.
To make filling, reduce oven heat to 350 degrees.
In frying pan, fry onion and spinach with butter, then scoop mixture into quiche base. Whisk together eggs, milk, salt and pepper, and pour over spinach and onion. Top with olives, sundried tomatoes and cheese.
Bake 35 to 40 minutes. Allow to cool a little before serving.