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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Roasted Tomato, Spinach, and Mozzarella Quiche Recipe

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This recipe for Roasted Tomato, Spinach, and Mozzarella Quiche is from The D'Orazio Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9 inch pie crust
2 medium tomatoes
1 T olive oil
1/4 t basil
1 1/2 c baby spinach
1 c chopped mozzarella
5 large eggs
1/2 c heavy cream
1/2 c whole milk
1/4 t salt
a dash of black pepper
Directions:
Directions:
Heat the oven to 400 degrees. Slice the tomatoes into 1/4 inch round slices. Arrange the tomatoe 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 on the oven to 375. 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 vegtables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.

Bake at 35-45 minutes, until the center of the quiche has firmed up.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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