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
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Ingredients
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10 ounces
chopped spinach
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14.5 ounces
Petite Diced Tomatoes, drained
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2 tablespoons
Bread Crumbs
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3
Large Eggs, beaten
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1 cup
Heavy Cream
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1
Small onion, diced
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1
Large Garlic Clove, minced
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1 tablespoon
Olive Oil
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1/2 cup
Cheddar Cheese, shredded
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1/2 cup
Mozzarella Cheese, shredded
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1 teaspoon
Dried Bazil
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1 teaspoon
Dried Oregano
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1 teaspoon
Red Pepper Flakes
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1
Unbaked Pie Crust
Directions
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Sauté onion and garlic in olive until soft.
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Drain Spinach in strainer and dry using paper towels or (best method) squeeze excess moisture with hands. Spinach must be very dry.
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Toss drained tomatoes with the bread crumbs
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Combine all ingredients, except tomatoes, stir between each addition. Gently fold in tomato mixture and pour into prepared crust lined quiche plate.
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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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