Garden Quiche
- SERVES
- 6
- COOK TIME
- 45 Min
You might want to take a peek into your garden for some of the ingredients needed for this Garden Quiche. It's made with a couple of fresh garden ingredients, like spinach and cherry tomatoes, which make this quiche perfect for a Mother's Day brunch or spring get-together.
What You'll Need
- 1 teaspoon olive oil
- 6 cups fresh spinach
- 2 eggs
- 1 cup half-and-half
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Swiss cheese
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9-inch) ready-to-bake deep-dish pie crust
- 1 cup sliced cherry tomatoes
What to Do
-
Preheat oven to 350 degrees F.
-
In a large skillet, heat oil over medium heat. Add spinach and cook 1 minute, just until spinach starts to wilt.
-
In a large bowl, beat eggs and half-and-half until well combined. Add Monterey Jack cheese, Swiss cheese, onion powder, salt, and pepper; mix well. Stir in spinach and tomatoes and pour into pie crust.
-
Bake 40 to 45 minutes, or until firm. Let sit 5 minutes, then cut into wedges and serve.
Notes
You can find more easy quiche recipes like this one by clicking here!
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Your Recently Viewed Recipes
kmcartoonity 62072 74
Aug 28, 2018
Did you know that your fresh cherry tomatoes can be frozen and enjoyed later? It's easy. Just place the tomatoes on a baking pan, (small enough to fit in your freezer) and store in the freezer for a few hours until they are hard like marbles. Then transfer to quart - sized freezer bags. They can be used throughout the year for delicious soups, stews, pasta dishes, and quiche!
gigianne0411 15550 39
Oct 12, 2017
I made this once came out terrific but this time the crust at the bottom was mushy and there was liquid that I had to drain. I dont know what happened maybe maybe lowfat half and half . Please help comments would be appreciated I measured everything to exact.
Test Kitchen Team
Oct 13, 2017
We're sorry to hear that you had trouble with this recipe. Sometimes, if the tomato has too many seeds/pulp it can lead to excess water in the recipe, so you can try scooping some of that out. Also, we find that pre-baking the crust for about 10 minutes before we put our egg mixture in can help do the trick! We hope these tips help you!
dfterp 6560609
Oct 25, 2013
I made this crustless, and made on stovetop. Mixed up 1/2 recipe, and cooked on low in sprayed non-stick pan, covered for 20 min or until bubbling & egg was set. Then took off cover for another 10-20 min until most of juices evaporated. Very good flavor :) Next time I may add another egg or two, so it holds together better when removing from pan.
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