Tomato Florentine Tart

By • March 9, 2011 • 0 Comments


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Author Notes: This is a recipe that has evolved over the years until finally arriving at the perfect formula. Serve with a spring mix salad with blush wine vinaigrette.CBW

Serves 8

  • 10 ounces chopped spinach
  • 14.5 ounces Petite Diced Tomatoes, drained
  • 2 tablespoons Bread Crumbs
  • 3 Large Eggs, beaten
  • 1 cup Heavy Cream
  • 1 Small onion, diced
  • 1 Large Garlic Clove, minced
  • 1 tablespoon Olive Oil
  • 1/2 cup Cheddar Cheese, shredded
  • 1/2 cup Mozzarella Cheese, shredded
  • 1 teaspoon Dried Bazil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Red Pepper Flakes
  • 1 Unbaked Pie Crust
  1. Sauté onion and garlic in olive until soft.
  2. Drain Spinach in strainer and dry using paper towels or (best method) squeeze excess moisture with hands. Spinach must be very dry.
  3. Toss drained tomatoes with the bread crumbs
  4. Combine all ingredients, except tomatoes, stir between each addition. Gently fold in tomato mixture and pour into prepared crust lined quiche plate.
  5. Bake at 350* for 50 to 60 minutes. (Butter knife inserted in center should be fairly clean.) Remove from oven and let stand 20 minutes before cutting.

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