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 needed a dairy-free option as well for a few people who can’t have butter, nor cheese. 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!
Now I like my quiche with “stuff” in it – meaning packed with veggies. If I wanted just eggs and cheese I’d eat some scrambled eggs. Quiches should be full of healthy veggies – especially greens. This Spinach, White Bean & Sun Dried Tomato Quiche has plenty for you to dish out for a filling breakfast or brunch – even dinner – why not?
This baby shower menu is off of an excellent start! I’m thinking this blueberry coffee cake might grab a spot on the menu too!
- 1 15 oz can cannellini beans, rinsed
- 5 oz chopped frozen spinach, thawed and squeezed dry
- 1 cup shredded fontina cheese, divided
- ⅓ 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
- ½ tsp Kosher salt
- ½ tsp dried basil
- freshly ground pepper, to taste
- 1 cup flour
- 1⁄2 teaspoon 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 ½ hour before filling.
- In a large bowl, combine beans, chopped spinach, chopped sun dried tomatoes and ½ 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 ½ 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.