Goat Cheese Spinach & Sun-Dried Tomato Quiche

Directions

1. 1
   Prepare the pie crust the night before to save yourself some time.Preheat oven to 350F (177C).
2. 2
   Baked quiche freezes very well, up to 2 months.Thaw overnight and bake at 350F (177C) to warm up for 25 minutes, give or take.
3. 3
   Heat olive oil and garlic in a skillet over medium heat.
4. 4
   Add the spinach. Cook and stir until wilted. Set aside.On a floured work surface, roll out the chilled pie dough.Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Usingpie weights, pre-bake the pie crust for 8 minutes.While the pie crust is baking, whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, goat cheese, and spinach.
5. 5
   Sprinkle with salt and pepper.After 8 minutes, remove the pie crust from the oven.
6. 6
   Pour in the egg mixture. If desired, sprinkle the top lightly with more salt and pepper.