Witch’s Cabinet Recipe: Spinach and Sun-Dried Tomato Quiche
Mabon is right around the corner and what better to celebrate the season than with some quiche? My beautiful hens are still producing an ample amount of eggs, and quiche is a great way to use some of those eggs up. This quiche recipe includes sun-dried tomatoes, spinach, and goat cheese (or vegan cheese if you are avoiding dairy as I am), all perfect foods for this time of year. Magically, sun-dried tomatoes are associated with love and romance, but also are a common offering during the first two harvests. Spinach is associated with energy and strength, eggs with fertility and protection, and goat cheese with purity. Combined, this quiche is designed to help continue your prosperity through the winter months, inspire continues love as the nights grow dark, and honor the harvest deities for their wonderful bounty.
1 pie crust (store-bought or homemade)
1/2 teaspoon olive oil
2 cloves garlic, minced
3 cups spinach
1 cup whole milk or creamy oat milk
1/2 cup sun-dried tomatoes, chopped
4 ounces goat cheese, crumbled, or vegan mozzarella
salt and pepper to taste
Preheat oven to 400°F. While the oven is preheating, carefully place the pie crust into a 9-inch pie dish. Pinch the dough to create a crust and seal the edges. Poke the bottom lightly with a fork.
Line the pie crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 15-16 minutes. Remove from the oven and decrease the temperature to 350°F.
Heat the oil in a pan and saute the garlic until fragrant. Add the spinach and cook until wilted.
In a bowl, whisk together eggs and milk until well combined. Stir in sun-dried tomatoes, garlic, spinach, and cheese. Salt and pepper to taste and pour into baked pie crust.
Bake for 45-60 minutes, until the center of the quiche has set. You may need to cover the edges of the crust with foil to prevent burning.
Allow to cool for 10 minutes and enjoy!
This makes between 4 and 8 servings depending on how to slice it. Honestly, I eat half of this thing in a sitting. I know, I know, but it's really that darn good!
I hope you enjoy the recipe and have a fantastic fall and a lovely Mabon.
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