Spinach, Basil, Tomato Quiche

Quiche Spinach tomato

I decided to make quiche this morning. I’ve never made quiche, but I’ve been craving one since last spring when I spent a few days in Louisiana with a really good cook, my sister’s mother in law, Yoland. She lives in a little Cajun cabin on the river and serves the most delicious food. One morning she served us quiche, and it was so tasty. I thought I try to make something like that this morning.

The eggs, cheese, milk are more calories than I like to have for breakfast but it is the weekend and since I’ve had smoothies all week, I think I can manage the extra calories, and besides, this will be the last of my high calorie, fatter recipe splurges for a while. There’s only 3 weeks until we leave for Italy so I plan to detox with juices and smoothies for a few days and then eat mostly raw foods and salads until we leave. I’d like to start my trip a few pounds lighter because I plan to really experience the food in Italy without worry.

I did use a whole wheat pie crust to add a little healthier option.  I had to purchase one though. It saves time and besides, I’m not yet too skilled with working with pastry, yet. I plan on mastering the dough making this summer. Maybe some of my cooking classes will help me out.

quiche pie shell

For my vegetables I used spinach, onion, garlic and tomatoes.

quiche vegetables

Oh, and I almost forgot…basil…I love the sweet fresh taste of basil.

Add this to eggs, milk and cheese, and you’ll have a light, fluffy little quiche that looks like this:

quiche whole pieIt really was delicious, and the next time I’ll double the recipe to make two pie shells because everyone wanted seconds.

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.

 

 

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