Quiche is a great dish to enjoy now and serves as fast food during the week. This time of year, I suggested cooked greens for a side side. When it’s warmer out, opt for salad.
1 gluten-free pie crust
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
1/4 cup diced sun-dried tomatoes
1/3 cup fresh spinach, chiffonade
3 Tbsp grated Parmesan cheese
Adjust oven rack to center position and heat oven to 375 degrees.
Pre-cook the shell for 7 minutes. Let cool.
Dice the sun-dried tomatoes. Chiffonade the spinach. Whisk all remaining ingredients except cheese in medium bowl.
Spread sun-dried tomatoes, spinach and cheese evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.