Spinach, Basil, Tomato Quiche
Author: Dana Garner
Recipe type: breakfast
Prep time:
Cook time:
Total time:
Serves: 6
- 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)
- Preheat oven at 375 degrees.
- Sauté onions garlic until translucent. Add spinach until barely wilted.
- In a medium bowl, add 4 eggs and 1 cup of evaporated milk. Stir until a little fluffy, about a minute.
- Add feta and cheddar/mozzarella cheese and stir until well blended.
- Cover the pie crust with the sautéed onion and spinach.
- Add the egg mixture to the pie crust and lightly stir it into the spinach and onions.
- Cook for about 20 minutes.
- While the quiche is cooking, slice the tomatoes.
- Remove from the oven, add the tomatoes, fresh basil and the rest of the cheese.
- Cook for another 35 minutes or until the center is firm.
- 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/
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