Spinach and Tomato Quiche Recipe
Course: Breakfast
Cuisine: French
Diet: Eggetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose pie crust (prepared) | 1 crust |
| Eggs (whole) | 2 |
| Milk | 3/4 cup |
| Fresh spinach leaves | 1 cup |
| Onion, chopped | 1 medium |
| Garlic cloves, chopped | 4 |
| Fresh or dried rosemary | 1 teaspoon |
| Salt | A pinch |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 7g |
| Carbohydrates | 16g |
| Dietary Fiber | 2g |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Calcium | 80mg |
| Iron | 1.5mg |
Instructions
-
Prepare the Oven and Crust:
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business - Preheat the oven to 180°C (350°F).
- Place your tart pan or pie dish on a baking tray. Roll out the pie crust and fit it snugly into the pan, trimming any excess dough.
- Use a fork to poke holes evenly across the crust, then cover it with a layer of foil. Add uncooked beans or pie weights on top to prevent puffing while baking.
- Blind Bake: Place the crust in the oven and bake for 15 minutes until lightly golden. Remove from the oven and set aside.
-
-
Prepare the Filling:
- Heat a small pan over medium heat and add a drizzle of olive oil. Add the chopped onion and garlic, sautéing until softened and fragrant (about 2-3 minutes).
- Add the spinach leaves to the pan, sprinkling them lightly with salt. Continue cooking until the spinach wilts and any excess moisture has evaporated. Finally, stir in the rosemary and remove from heat.
-
Combine Egg Mixture:
- In a mixing bowl, whisk together the eggs and milk until fully combined. Fold in the sautéed spinach mixture and stir to incorporate.
-
Assemble and Bake the Quiche:
- Carefully remove the foil and beans from the crust. Pour the egg and spinach mixture into the pre-baked crust, spreading it evenly.
- Place the quiche back in the oven and bake for an additional 25 minutes, or until the filling is set and lightly golden on top.
-
Serve:
- Allow the quiche to cool for a few minutes before slicing. Serve warm with a side of fresh fruit and a hot cup of tea for a wholesome breakfast.
Enjoy this delightful Spinach and Tomato Quiche, a perfect morning treat with a combination of wholesome greens, savory seasonings, and creamy filling nestled in a crisp pie crust!
