A light and savory quiche bursting with hearty spinach and juicy cherry tomatoes - perfect for any time of day.
Ingredients
- 1 store bought 9" frozen pie crust
- 2 tbsp olive oil
- 4 ounces Baby Spinach
- 1 small yellow onion
- 1/2 cup cherry tomatoes, halved
- 1 tbsp fresh dill, chopped
- 1/2 cup mozzarella cheese
- 5 large eggs
- 1/3 cup cream
- Salt and pepper to taste
Preparation
Step 1
Blind bake pie crust according to package instructions. Remove from oven and set aside. Set oven to 350°F.
Step 2
Heat olive oil in a large skilled and sauté onion until fragrant. Add baby spinach and cook until wilted, then set aside to cool.
Step 3
In a large bowl, whisk eggs and cream. Add cooled spinach mixture, along with cherry tomatoes, dill, and about half the cheese.
Step 4
Pour mixture into pie crust. Top with remaining cheese and bake for 45-40 minutes or until egg mixture is cooked and golden brown.
Serve immediately on its own, or with a side salad. Leftover quiche can be stored in the fridge for 3-4 days.