Roasted Tomato, Spinach, and Mozzarella Quiche the kittchen
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
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
- 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.
