If you crave a mouthwatering meal, this fancy spinach and sun-dried tomato quiche with shire blue cheese is perfect.
It is salty, savory, creamy, and combined with a crispy, buttery, and flaky home-made crust. The shire blue cheese offers you an insanely desirable taste.
The recipe for this fantastic quiche with Kalleh shire blue cheese is simple and versatile. It is really satisfying and yet filling.
Make this easy and delicious shire blue cheese spinach and sun-dried tomato quiche for a tasty breakfast or weekend brunch and enjoy every bite.
For a chewy and crispy crust, put all-purpose flour and salt in a large bowl, and add in the Kalleh dairy butter cubes.
By a whisk or your hand, start to combine the ingredients until they begin to clump. Mix them while they are shaping a soft dough. If it is necessary, add in the icy water gradually.
Also, you can use a food processor. Do not over mix. Pat the dough into a ball and flatten into a disk. Then put the dough on a plastic wrap, cover, and let it chill in the fridge for about 30 minutes.
In a large pan heat 2 tablespoons of extra-virgin olive oil, add the finely minced red and white onions. Sauté for 5 minutes until soft and translucent.
Then add the crushed garlic cloves, cook it for another minute, stir in the spinach, and sun-dried tomatoes. Let it wilt and reduce in size for 7 minutes. Drain the liquid and set it aside.
In a large bowel, mix the eggs, heavy cream, salt, pepper, and nutmeg. Beat until incorporated. Set it aside.
On a lightly floured work surface, roll the dough about 1/8 inch thick. Then transfer the dough into your pie pan. Arrange the pastry onto the bottom to an even layer, and press it up the pan’s sides. Trim off the excess.
Gently pierce the bottom of the crust with a fork. Transfer it to a freezer for 15 minutes.
Preheat the oven to 350ºF (180ºC).
The secret to a perfect crust is blind baking. To do so, line a parchment paper over the dough, fill the crust with pie weights. This way, you keep the crust from bubbling and shrinking away. Bake for 15 minutes, then remove the weights and parchment paper.
Return to the oven and bake for another 15 minutes until the crust is slightly golden. Remove from the oven.
Scatter the vegetable mixture over the crust, sprinkle the shredded Kalleh shire blue cheese, and Gruyere cheese crumbles. Pour the egg and cream mixture over the crust.
Bake in the oven for 35 minutes or until golden brown and set. Once done, let it cool on a cooling rack, then cut into pieces.
You can make the dough the night before because it gives the buttery dough enough time to chill, and it will be easier to roll later. You can also freeze the quiche dough for three months.
If you have leftover quiche, cover it carefully, and store it in the fridge for up to 4 days.