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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
- 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
- Sauté onion and garlic in olive until soft.
- Drain Spinach in strainer and dry using paper towels or (best method) squeeze excess moisture with hands. Spinach must be very dry.
- Toss drained tomatoes with the bread crumbs
- Combine all ingredients, except tomatoes, stir between each addition. Gently fold in tomato mixture and pour into prepared crust lined quiche plate.
- 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.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Salad with one rule: chop it real good.
Chop to it—and make this salad.
Lettuce love vegetables.
Soffritto's a superstar.
The Daily Grind
Bold and brewtiful coffee.