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Spinach and Tomato Quiche
Recipes
Spinach and Tomato Quiche
8 servings
1 hour, 15 minutes total (Active 25 minutes)

Ingredients

  • 1 frozen deep-dish pie crust
  • 4 oz Gruyère cheese
  • 1 small yellow onion
  • 1 cup grape (or cherry) tomatoes
  • 2 tablespoons unsalted butter
  • 6 large eggs (or 1 ½ cups egg substitute)
  • 1 cup half-and-half
  • ¾ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ teaspoon hot pepper sauce
  • 4 cups baby spinach

Steps

    1. Preheat oven to 375°F. Place pie crust on baking sheet; bake 10 minutes or until sides are set. Shred cheese (about 1 cup). Chop onion finely (1 cup). Halve tomatoes. Remove pie crust from oven and set aside to cool.
    2. Melt butter in medium sauté pan on medium. Add onions; cook 5–6 minutes, stirring occasionally, until tender. Remove from heat and let cool to room temperature. Whisk in medium bowl: eggs, half-and-half, salt, pepper, and hot sauce until blended.
    3. Reduce oven temperature to 350°F. Arrange onions, spinach, and tomatoes over bottom of pie crust; sprinkle with ½ cup cheese. Pour egg mixture into crust, filling completely (some egg mixture may be left over). Sprinkle top with remaining ½ cup cheese.
    4. Bake quiche 30–35 minutes until filling is golden and center is 160°F. Transfer quiche to cooling rack; cool 15 minutes then slice and serve (can be chilled 1 hour and served cold if preferred).

Amount per ⅛ recipe serving: Calories 460, Total Fat 31g, Sat Fat 12g, Trans Fat 0g, Chol 175mg, Sodium 560mg, Total Carb 31g, Fiber 2g, Sugars 5g, Protein 14g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 10%