Spinach and Sun Dried Tomato Quiche

This spinach and sun-dried tomato quiche is simple to make and filling. A delicious tasty recipe which can be served as a lunch or dinner. Enjoy!!! 

Ingredients

Pastry Dough

4 cups all-purpose flour

1 1/4 teaspoon salt

2 1/2 tablespoons xylitol (or any sweetener preferred)

2 sticks butter (16 tablespoons), diced and chilled

1/2 cup very cold water (plus more if needed)

3 egg yolks

Filling

2 (8.5 oz) jar (julienne cut) sun dried tomato in olive oil, chopped finely

2 green onions, chopped

4 eggs plus 1 egg

1 1/2 cup whipping cream

4 cloves garlic

1 red bell pepper, sliced

2 cups sugar plum tomatoes

1 package Bella mushroom

2 teaspoons Italian seasoning plus 1 teaspoon

3/4 cup shredded parmesan cheese

1/4 cup shredded swiss cheese

1/4 cup shredded jack cheese

3/4 cup shredded sharp cheddar cheese

12 ounces chopped spinach, thawed, squeeze the extra liquid out

1/4 cup olive oil

1/8 teaspoon nutmeg

salt to taste

Direction

1. Preheat oven to 350F. Place the tomatoes, red bell pepper, mushroom, and garlic on a cookie sheet. Sprinkle some salt,1 teaspoon Italian seasoning, and olive oil on the vegetables; place in the oven for 30 minutes or until veggies are tender. Let cool for 10 minutes; chop all vegetables finely.

2. Pastry dough. In the food processor, put the flour, salt, xylitol or sugar, and butter; pulse until it resembles coarse meal. Add the eggs one at a time, then add water a little at a time until the dough just comes together. Place in the refrigerator for at least an hour.

3. Divide the dough into ten and shape each dough into a ball. Roll out each dough ball into round sheet to fit a 5 in diameter x 1 5/8 in pot pie pans (foil pans).

4. Egg mixture. In a medium size bowl, beat the eggs, whipping cream, salt, and nutmeg. Set aside.

5. Filling. In a medium bowl, combine sun dried tomatoes, finely chopped roasted vegetables, 2 teaspoons Italian seasoning, and green onions.

6. Place rolled out dough in each of the pans, poke holes on the bottom crust, fill each pan alternately with the tomato mixture, cheese, and egg mixture.

7. Top with another rolled out dough, trim the extra crust.

8. Seal the edges using a fork, and poke some holes on top crust.

9. Brush the top with beaten egg before and in the middle of baking.

10. Bake for 40-45 minutes or until golden brown.