Leek, Sun-Dried Tomato, and Goat Cheese Deep Dish Quiche
My absolute favorite quiche recipe! This deep dish quiche has a tender, flaky crust and a fluffy egg center filled with sautéed leeks and spinach, sun-dried tomatoes, and creamy goat cheese. So flavorful and delicious!!
Ingredients
Thick deep dish pie crust (so flaky!)
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup shortening
- ½ cup cold butter, diced
- 1 small egg
- 2 tablespoons cold water
- ½ tablespoon white vinegar
Quiche filling
- 2 leeks, thinly sliced
- 2-3 tablespoons oil from the sun-dried tomatoes (or olive oil)
- 2-3 ounces fresh baby spinach, roughly chopped (about half a bag)
- 4 ounces sun-dried tomatoes, roughly chopped (about half a jar of julienne cut in oil)
- 4-5 ounce package of soft goat cheese, broken into crumbles (avoid buying pre-crumbled goat cheese - it's dry and doesn't taste as good)
- 8 eggs
- 1 ½ cups heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Thick deep dish pie crust
- In a food processor or large bowl, pulse or mix together flour and salt. Add the shortening and butter. Pulse 8-12 times or use a pastry cutter to work shortening and butter into flour until it resembles a coarse meal. If using a pastry cutter, it'll take a few minutes.
- In a small bowl, whisk together the egg, cold water and vinegar and pour into the food processor with the flour mixture and pulse until dough begins to form a ball. If using a bowl, use forks or a pastry cutter to work together until dough starts to combine, then use your hands to finish working into a ball. If the dough seems dry, add a little more cold water. If it's too wet, add a little more flour.
- Roll dough into a ball and wrap with plastic wrap. Place in the fridge for 15-20 minutes before rolling out. Use this time to make the filling.
Quiche filling
- To a large skillet over medium-high heat, add the oil and leeks. Sauté for 5-7 minutes until leeks become soft. Add spinach to the pan and cook an additional 1-2 minutes until spinach is wilted.
- In a large bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in the cooked leeks and spinach, sun-dried tomatoes, and half of the goat cheese.
- Preheat oven to 400° F.
- Roll out pie dough on a well-floured surface to about a 13-14 inch circle. Transfer to a 9 or 10 inch deep dish tart pan, deep dish pie pan or springform pan, and press dough into bottom and up the sides of the pan. Pour in the egg mixture and sprinkle with remaining crumbled goat cheese.
- Place the quiche onto a parchment lined baking sheet (do not skip this step; the oil from the sun-dried tomatoes will bubble over). Bake for 40 minutes until the edges are lightly golden brown, then loosely cover with tinfoil and continue baking for another 30-45 minutes until the quiche is set around the edges and slightly jiggly in the center. To check if the quiche is done, insert a knife halfway between the side and center of the filling - it will come out clean if it's done.
- Remove from oven and let rest for at least 1 hour before serving. Slice and enjoy!
Notes
What deep dish pie pan to use: I use a non-stick 9.5 inch deep dish pie pan with a removable bottom. Here is a link to the one I use.
To freeze baked quiche: Slice quiche into single serving wedges. Wrap each wedge in plastic wrap, and then place all plastic wrapped wedges into a large Ziploc bag and freeze for up to 3 months. Thaw in fridge overnight, and reheat in the microwave or oven.
Overnight prep: Press pie dough into pie pan, cover with plastic wrap and place in the fridge overnight. Sauté leeks and spinach, and store in airtight container until morning. In the morning, mix together the egg filling, pour into the pie pan and bake.
Using a standard pie/quiche pan: If you don't have a deep dish pie pan, I recommend cutting the recipe in half, including the pie crust.
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats