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–+ servings

Tomato And Spinach Quiche Recipe

David Murphy
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serving Size 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

  • Preheat Open to 375 Degrees F.
  • 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.
  • 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!
  • Once Spinach is drained, spread around the bottom of the pie crust.
  • Then spread the shredded cheese around the bottom of the pie crust on top of the spinach.
  • In a small bowl, beat your 4 eggs, salt and pepper. Then spread the eggs on top of cheese and spinach.
  • Then slice the tomato into thin slices and spread around the top of the quiche mixture.
  • Finish the top of the quiche with Rosemary and Basil.
  • Place in oven and bake for approximately 20 minutes or until top of your quiche is golden brown in color.
  • In a small bowl, beat
  • In a small bowl beat the 4