Roasted Tomato, Spinach, and Mozzarella Quiche

• Vegetarian

• Produce

  • 1 1/2 cups Baby spinach
  • 1/4 tsp Basil
  • 2 Tomatoes, medium

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 dash Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 9-inch pie crust

• Dairy

  • 1/2 cup Heavy cream
  • 1 cup Mozzarella
  • 1/2 cup Whole milk

Found on thekittchen.com

Description

Ingredients

• 1 9-inch Pie Crust
• 2 medium Tomatoes
• 1 tablespoon Olive Oil
• 1/4 teaspoon Basil
• 1 1/2 cups Baby Spinach
• 1 cup chopped Mozzarella
• 5 Large Eggs
• 1/2 cup Heavy Cream
• 1/2 cup Whole Milk
• 1/4 teaspoon Salt
• a dash of Black Pepper

Directions

• Heat the oven to 400 degrees. Slice the tomatoes into 1/4 inch round slices. Arrange the tomato slices on a baking sheet. Drizzle the olive oil over the tomatoes. Sprinkle the basil, and some salt and pepper over the tomatoes. Let the tomatoes roast for 10-15 minutes, until soft.
• Drizzle just enough olive oil to barely cover a skillet, and heat over medium low. Add the spinach, and cook until just wilted, stirring frequently.
• Lower the heat of the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.
• Layer the spinach, mozzarella, and roasted tomatoes in the pie crust.
• Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.
• Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.
• Bake for 35-45 minutes, until the center of the quiche has firmed up.