Spinach & Roasted Tomato Quiche

Well after spending the majority of my free time last week covered in butter and sugar from making my nieces birthday cake I was craving much more savory dishes this week.  One recipe I made that turned out delicious was a Spinach & Roasted Tomato Quiche.  I used a traditional quiche recipe that calls out for heavy cream so it's very rich.  Feel free to use your own quiche base if you find the heavy cream too much.  The flavor profiles of the vegetables though are great and I highly recommend! 

Ingredients:

 

• 1 pint grape or cherry tomatoes; roasted
• 1 10oz. package frozen spinach (or equivalent fresh spinach balanced)
• 1-2 cloves of garlic; pressed
• 1/4 cup feta crumbles
• 1/4 cup shredded mozzarella
• 6 large eggs
• 1 1/2 cups heavy cream
• salt & pepper to taste
• 1 recipe for a 9inch pie crust or puff pastry

 

 

Directions:

 

• To roast the tomatoes; preheat the oven to 450 degrees F.  Slice 1 pint of cherry or grape tomatoes in half. Combine 1/4 cup olive oil, 1/4 cup balsamic vinaigrette, salt, pepper and 1 pint tomato into a mixing bowl and toss together. Spread tomatoes out on a shallow baking sheet and cook on top rack for 15-20 min until caramelized.  
• When the tomatoes are done remove them from the oven and allow them to cool.  Reduce the oven temp to 375 degrees F.
• In a large mixing bowl mix together the eggs, heavy cream, salt & pepper until foamy using a hand mixer on low speed. Set aside
• Mix the prepared spinach, roasted tomatoes, feta and garlic into the bottom of a prepared pie dish with  your crust of choice.  
• Pour the egg mixture over the vegetables and top with shredded mozzarella cheese.
• Bake for 35-45 min or until the egg is set in the middle.