Tomato, Basil, Spinach Quiche

Colorful, easy and delicious! Great for a cold winter day if you serve it warm!

Tomato, Basil, and Spinach Quiche

Preheat oven to 400.

1 9 inch pie crust, uncooked
1 1/2 c. shredded cheese (I use monterey jack)
3 eggs
1/2 c. milk
1 large tomato, roughly peeled, seeded and chopped
handful of spinach
1 small onion, sliced
1 T. olive oil
small handful of fresh basil, chopped

1. Saute onion in olive oil. Add spinach. Cover until spinach is just wilted. Set aside.
2. Add tomatoes and basil to pan. Saute.
3. Spread about 1 c. of the cheese in the bottom of the pie crust. Spread onions and spinach over the cheese. Layer tomatoes and basil over the onions.
4. Whisk eggs and milk together. Pour over layers. Sprinkle with remaining 1/2 c. cheese.

Cook at 400 for 15 minutes. Reduce heat to 350 and cook for an additional 20 minutes.

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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