Sunday brunch quiche

Yum.. That’s all I have to say about this quiche. I wanted to make a proper quiche for quite a while now. I got a perfect baking pan for Christmas, and I finally had the time to bake something again. Luckily this recipe was a successful recipe to start my baking adventures with in 2017.

Having a nice Sunday brunch is something I would love to do more often. It’s a good day to just be in the kitchen, and make some good food you can enjoy during the rest of the day.  Because it’s a Sunday, you don’t want to make something too time consuming and difficult. That’s why I enjoyed making this quiche. You just “throw” something in a pan, put it in the oven and after a while you have something super tasty to serve family or friends. Also.. a homemade quiche always looks very impressive I think.

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Spinach, cherry tomato and goat cheese quiche

  • pie crust/puff pastry
  • 1 cup cheese (any cheese you like)
  • half a leek, chopped
  • 500 gr fresh spinach
  • 1/4 cup fresh basil, chopped
  • goat cheese, crumbled
  • 9-10 cherry tomatoes, halved
  • 6 large eggs
  • 1 1/2 cup almond milk
  • 1 teaspoon salt
  • pepper
  • fresh basil to garnish
  1. Preheat the oven to 175 C. Use butter or oil to grease the pan.
  2. Press the pie crust or puff pastry into the pan.
  3. Grate the cheese on top of the bottom of the crust.
  4. Make sure you wash your leek carefully, and chop in small pieces. Sprinkle them over the cheese.
  5.  Put the spinach in a pan and let it shrink. Use your hands to push out all of the excess water. It needs to be as dry as possible. Add it to the pan.
  6. Chop the fresh basil and add on top of to the spinach.
  7. Next you crumble the goat cheese and sprinkle it on top. You can use as much as you like.
  8. Half the cherry tomatoes and spread over the pan.
  9. In another bowl, mix eggs, milk, salt and pepper together. When it’s all mixed pour the mixture in the pan.
  10. Bake around 40-50 min until the quiche looks golden brown and doesn’t wiggle when you shake it.
  11. Let it cool down, garnish with some fresh basil and enjoy your Sunday brunch!

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