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Prep time
30 minutes
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Cook time
45 minutes
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makes
1 large quiche
Author Notes
Inspired to make a vegetarian quiche suited for the holiday, I tried to find ingredients that would complement one another without overpowering each other. With goat cheese, spinach, onion, dried cranberries, and walnuts - a piece of this quiche can be hearty, but that's the idea - this is Thanksgiving after all. Hope you enjoy! —anthonyk
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Ingredients
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1
sheet of puff pastry
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50 grams
baby spinach
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110 grams
goat cheese
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1/2
yellow onion
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40 grams
dried cranberries
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40 grams
chopped walnuts
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1 cup
coconut milk
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4
eggs
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2 tablespoons
olive oil
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1/2 teaspoon
salt
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1/4 teaspoon
pepper
Directions
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Preheat oven to 400F
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Heat olive oil in a large skillet, chop onion, and cook over a medium heat for 15 minutes
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If not already chopped, chop your walnuts. Baby spinach can also be chopped if you want smaller pieces
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Add chopped walnuts to the large skillet for 5 minutes or until aromatic. Turn off heat and allow to sit
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In a mixing bowl, whisk together your eggs, coconut milk, salt, and pepper. Ensure your coconut milk is liquid
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(Optional) treat tart dish to help prevent sticking. This can be done with parchment paper, a light flowering, or a small amount of olive oil
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Place puff pastry into tart dish
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Place spinach, onions, dried cranberries, and chopped walnuts into the dish, trying to mix as you go
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Pour egg mixture from bowl into the dish
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Bake for 20 minutes (or until quiche hardens enough) and chop your goat cheese during this time
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Remove quiche from oven and place goat cheese on top as you see fit
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Continue baking for approximately another 25 minutes, but it depends on the size. If unsure, place a thin knife into the quiche and remove. If the knife is clean, the quiche is done. If anything is on the blade, the quiche needs more time
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Once done, allow to cool for several minutes before serving
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