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Garden Quiche

(3 Votes)
Updated April 19, 2019
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

  1. Preheat oven to 350 degrees F.
     
  2. In a large skillet, heat oil over medium heat. Add spinach and cook 1 minute, just until spinach starts to wilt.
     
  3. 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.
     
  4. 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!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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!

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.

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!

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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