Meadowfield Farm Goat’s Cheese, Sundried Tomato and Spinach Quiche
Preheat the oven to 200°C
Line the baking dish with the shortcrust pastry, pierce the bottom with the fork so the pastry will not rise from the bottom of the dish, and bake for 7-10 minutes until lightly browned.
Reduce the oven temperature to 180°C.
Heat up the olive oil on the pan and add spinach and chopped garlic. Cook and stir until wilted and set to lightly cool.
Whisk the eggs and milk together, then add the sun-dried tomatoes, goat’s cheese, and spinach. Mix and season with salt and pepper.
Pour the mixture over the pre-baked crust.
Bake for 40-45 minutes until the middle of the quiche is just about set.
The quiche can be served hot or cold. If serving warm, allow 15 minutes to cool before serving.
Ready rolled shortcrust pastry
1/2 teaspoon olive oil
1 glass of Meadowfield Farm goat’s milk
110 grams of Meadowfield Farm goat’s cheese
2 cloves of garlic, minced
3 packed cups fresh spinach, (spinach and kale salad mix also works well)
4-5 sun-dried tomatoes, chopped
4 large eggs
salt and pepper to taste