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–+ servings
David Murphy

Tomato And Spinach Quiche Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 -6

Ingredients
  

  • Pie Crust see Apple Dumpling Recipe for Crust
  • 4 Large Eggs
  • 1 Bag of Baby Spinach approximately 2 cups
  • 1 Large Heirloom Tomato
  • 1 1/2 Cups of Shredded Cheddar Cheese Sharp
  • 1/2 Teaspoon Minced Rosemary
  • 1/2 Teaspoon Minced Basil
  • 1/2 Teaspoon of Cracked pepper
  • 1/2 Teaspoon of Kosher Salt

Instructions
 

  1. Preheat Open to 375 Degrees F.
  2. Spray your favorite tart pan or pie pan with a non stick spray. Mold crust to pie/tart pan and score the bottom with a fork. Bake in oven for approximately 12 minutes or until very lightly browned. Almost like the color of sunshine! Pull Crust out of oven and allow to cool.
  3. While Pie crust is baking, in a large pan over medium heat, sauté baby spinach with a little bit of olive oil. You want the baby spinach to a point of slightly wilted. Take off heat and put spinach in a small strainer to get excess water out of spinach. Allow to Drip dry. DO NOT PRESS SPINACH TO STRAIN!
  4. Once Spinach is drained, spread around the bottom of the pie crust.
  5. Then spread the shredded cheese around the bottom of the pie crust on top of the spinach.
  6. In a small bowl, beat your 4 eggs, salt and pepper. Then spread the eggs on top of cheese and spinach.
  7. Then slice the tomato into thin slices and spread around the top of the quiche mixture.
  8. Finish the top of the quiche with Rosemary and Basil.
  9. Place in oven and bake for approximately 20 minutes or until top of your quiche is golden brown in color.
  10. In a small bowl, beat
  11. In a small bowl beat the 4

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