Sun-Dried Tomato Leek Quiche
Today was an absolutely gorgeous day at the Jersey shore! We woke up to a stunning blue sky, brewed some coffee, and began preparing our weekly Sunday breakfast dish! This week we decided to make a Sun-Dried Tomato Leek Quiche since we bought sun-dried tomatoes! The dish was simple to make, and it was definitely a crowd pleaser!
After having this quiche, we headed to the beach with some Bloody Mary’s and enjoyed the beautiful weather! The ocean is still a bit too cold for me, but the water was perfect today almost like a lake which is my ideal swimming water!
Keep up with us every Sunday to see what we are having for our weekly Sunday brunch!
a. Ingredients:
1 pie crust
2 large leeks; thinly sliced
2 tbsp of unsalted butter
4 cups of fresh baby spinach
4 oz of sun-dried tomatoes; sliced
6 oz of goat cheese; crumbled
8 eggs
1 ½ cups of heavy cream
Salt and black pepper to taste
b. Directions:
Pre-heat the oven to 400 degrees
Lay out pie crust in pie dish or springform pan
In a large skillet, melt the butter and sauté the leeks for approximately 5-6 minutes or until the leeks are soft; add the spinach and cook for an additional 2-3 minutes
Meanwhile whisk together the eggs, heavy cream, salt, and pepper; stir in the leeks, spinach, sun-dried tomatoes, and goat cheese; pour the mixture on top of the pie crust
Cover with tin foil loosely and bake for approximately 50 minutes; uncover then bake for an additional 10-20 minutes or until the eggs have set and the quiche is lightly browned
Let stand for 10 minutes before serving
