This makes a wonderful addition to any breakfast or brunch (it is truly an "anytime" meal!) Enjoy! Diane
Spinach Quiche with Garden Tomatoes
1/2 Pie Crust (yes, I used pre-made)
2-3 small-medium tomatoes, sliced
1 (10 oz) box frozen spinach
1 teaspoon minced garlic
5 large eggs
1/2 cup 2% milk*
1/2 cup heavy cream*
1/4 cup grated parmesan cheese
1 cup shredded cheese (I used cheddar + mozzarella)*
salt & pepper, to taste
dash of nutmeg
Prepare the pie crust (you can make homemade or use pre-made pie crust)
Preheat oven to 350F degrees. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.
While the pie crust is pre-baking, whisk together the eggs, milk, garlic and parmesan cheese until combined. Sprinkle with salt and pepper and nutmeg. Set aside.
Squeeze the rest of the water out of the thawed spinach. After 11 minutes, remove the pie crust from the oven and spread spinach on top. Add the shredded cheeses. Pour the egg mixture on top. Scatter sliced tomatoes around quiche. If desired, sprinkle the top lightly with more pepper.
Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months.
*1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised.
(I used half 2% and half heavy cream)
*Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. You could do 1/2 cup cheddar, 1/2 cup feta. Or 1/3 cup goat cheese, 2/3 cup mozzarella. Or 1/2 cup swiss, 1/2 cup cheddar. Get creative!
Recipe & Photos by: Diane Baker for Canning and Cooking at Home