Spinach and Sun-dried Tomato Quiche

Hosting a Mother ’s Day brunch doesn’t have to be overly complicated; simple dishes are perfect for the occasion when you let stand-out flavors steal the show. Quiche is a brunch staple, and in this case, a rich, creamy layering of Jarlsberg’s unmistakable flavor does the trick. For a lighter bite, try these Cheesy, Crispy Smashed Potatoes from Chef George Duran, host of TLC’s “Ultimate Cake Off” and Food Network’s “Ham on the Street.” You could go a more decadent route with Duran’s Brown Sugar Ham and Cheese Sticky Buns, or even appeal to heat seekers with his Spicy Tater Tot Breakfast Muffins.

makes 6 servings

Pie Dough:

  • 3/4 cup butter
  • 1 cup white flour
  • 2 tablespoons water

Filling:

  • 1 cup fresh spinach
  • 1 red onion, cut into rings butter
  • 1 cup milk
  • 4 eggs
  • salt, to taste
  • pepper, to taste
  • 1/2 cup sun-dried tomatoes, sliced
  • 1/4 cup olives
  • 1 cup shredded Jarlsberg Cheese

To make pie dough: Heat oven to 400 F. 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: Heat oven to 350 F. 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, sun-dried tomatoes and cheese. Bake 35-40 minutes.

Recipe courtesy of Jarlsberg Cheese

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