Spinach & Tomato Quiche

Spinach and Tomato quiche

San Francisco’s favorite meal of the day is brunch and after living here for almost 2 years, it’s grown on me. This weekend I hosted a small brunch for my friend’s birthday and made mini quiches. I’m not a huge fan of eggs, mostly because the taste and smell remind me of sulfur and the texture just throws me off. A few months ago I had my very first quiche and I loved it! So I decided to try to make it myself. I received these cute mini springform pans for a gift and figured this would be the perfect way to christen them. I cheated and used pie pastry mix  to make the crust because ain’t nobody got time for that. The quiche came out deliciously garlicy and cheesy, and the veggies hide the flavors of the eggs really well! New life lesson – cheese makes everything taste good.

Cook time: 1 hour                                                                       Makes: 3 mini quiches

Pie Pastry Mix
Cold water
½ cup spinach
3 slices of tomato
½ tbsp olive oil
4 tbsp onion, diced small
2 garlic cloves, minced
1 tsp salt
½ tsp pepper
3 eggs
½ cup heavy cream
½ cup cheddar cheese

1. Make the pie crust according to the directions on the box for one 9-inch pie crust.

2. Divide the crust into 3 equal portions and fill the side and bottom of the mini springform pans with the pie crust. Poke the crust with a fork a few times. Bake the crust at the recommended temperature on the box (mine said 450 F) in the oven for 8-10 minutes.

3. In a small saucepan add the olive oil and heat over medium-low heat. Add the onion and cook for 2 minutes. Add the garlic and cook for another minute. Now add the spinach and cook for 4 minutes then set aside to cool.

4. In a small bowl, whisk together the eggs, heavy cream, salt, pepper, and cheese.

5. Spoon the spinach mixture evenly into all 3 mini pans and spread across the bottom of the pie crust.

6. Pour the egg mixture into each pan until the eggs reach the top of the pie crust and set one slice of tomato on top of each mini quiche.

7. Set the mini pans on a baking sheet and bake at 425 F for 30-40 minutes or until the top is nice and brown and the middle looks cooked.

8. Let them cool for 10 minutes and enjoy!

 

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