Spinach, Basil, Tomato Quiche
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 whole wheat pie crust
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4.5 oz fresh spinach, chopped
  • 3 tablespoons of olive oil
  • 4 eggs
  • 1-cup evaporated milk
  • 4 oz feta
  • 5 oz mozzarella and cheddar cheese blend and 3 oz more for the topping
  • ½ cup sliced grape tomatoes
  • 2 tablespoons sliced fresh basil
  • salt to taste. (I sprinkle a little, but be careful because feta is a salty cheese)
Instructions
  1. Preheat oven at 375 degrees.
  2. Sauté onions garlic until translucent. Add spinach until barely wilted.
  3. In a medium bowl, add 4 eggs and 1 cup of evaporated milk. Stir until a little fluffy, about a minute.
  4. Add feta and cheddar/mozzarella cheese and stir until well blended.
  5. Cover the pie crust with the sautéed onion and spinach.
  6. Add the egg mixture to the pie crust and lightly stir it into the spinach and onions.
  7. Cook for about 20 minutes.
  8. While the quiche is cooking, slice the tomatoes.
  9. Remove from the oven, add the tomatoes, fresh basil and the rest of the cheese.
  10. Cook for another 35 minutes or until the center is firm.
  11. Remove from heat and let stand for about 10 minutes before serving.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/spinach-basil-tomato-quiche/