This Cheesy Tomato Spinach Quiche recipe is a great all-in-one breakfast dish that everyone will love! In just a few steps, you’ll have a steaming pie stuffed with all your favorite healthy, breakfast foods. The best part is, you probably already have most of these ingredients in your fridge!
1Step One: Prepare Roasted Tomatoes
Heat the oven to 400 degrees F. Slice 2 medium tomatoes into 1/4 in. round slices. Lay sliced tomatoes on a baking sheet, sprinkled with 1 Tbsp. of olive oil, 1/4 tsp. of basil, and a dash of salt and pepper. Roast tomatoes in the oven for about 10-15 minutes, until soft. Lower the heat to 375 degrees when finished to bake the quiche later.
2Step Two: Precook Spinach
While the tomatoes roast, wilt 1 1/2 cups of spinach with a light drizzle of olive oil in a skillet over medium low heat. Stir frequently to avoid overcooking the spinach.
3Step Three: Prepare Quiche Mix
In a large mixing bowl, mix 5 farm fresh eggs, ½ cup of Homestead Creamery Heavy Cream, ½ cup of Homestead Creamery Whole Milk, 1/4 tsp. of salt, and a dash of pepper. Beat them by hand for about 2 minutes or use a mixer on medium for 1 minute. The eggs should be light and fluffy, similar to the texture of eggs beaten for scrambled eggs.
4Step Four: Assemble Ingredients Into Pie Crust
Without precooking the pie crust, layer the spinach, 1 cup of Homestead Creamery gouda cubed, and roasted tomatoes into crust. Then, pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust to the brim without spilling eggs over the edge.
5Step Five: Bake Quiche and Serve
Bake the quiche in the oven for 35-45 minutes in the 375 degree oven. The center of the quiche should be firm, but still moist. Let cool for 5-10 minutes and enjoy!