Tomato and Spinach Quiche
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
An easy morning quiche of spinach, cherry and beefsteak tomatoes, eggs and mozzarella. Easily made ahead of time!
Ingredients
  • 1 pre-made pie crust
  • ½ tbsp of butter
  • 1 tbsp finely chopped shallots
  • 3 cups of baby spinach
  • 1 tbsp chopped basil (with a few small leaves reserved for top)
  • ½ cup to ¾ cup of quartered cherry tomatoes (half them if small)
  • ½ cup of mozzarella, small cubes plus ⅛ cup for sprinkling on top
  • 1 tbsp shredded Asiago or pecorino plus 1 tbsp for sprinkling on top
  • 4 eggs
  • ½ cup half and half
  • ½ cup milk
  • Salt and pepper to taste
  • ½ of a beefsteak tomato, thinly sliced in rounds
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat butter in small sauce pan until sizzling. Add shallots and saute for 2-3 minutes until they begin to brown.
  3. Add spinach and stir until wilted, about 2 minutes.
  4. Pour spinach mixture into the bottom of the pie crust, covering the bottom.
  5. Sprinkle cherry tomatoes, basil, ½ cup of the mozzarella and a tbsp of Asiago on top of spinach mixture.
  6. Combine eggs, milk, half and half and salt and pepper and mix with a hand or electric mixer. Pour egg mixture over spinach mixture.
  7. Top quiche with thinly sliced beefsteak tomatoes, small basil leaves and a sprinkling of fresh mozzarella and shredded Asiago.
  8. Cook at 375 for approximately 40 minutes.
Recipe by Weekend Table at https://weekendtable.com/2012/09/16/tomato-and-spinach-quiche/