Ingredients

The following ingredients have 8 Servings
  • 1 9- inch Pie Crust
  • 2 medium Tomatoes
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Basil
  • 1 1/2 cups Baby Spinach
  • 1 cup chopped Mozzarella
  • 5 Large Eggs
  • 1/2 cup Heavy Cream
  • 1/2 cup Whole Milk
  • 1/4 teaspoon Salt
  • a dash of Black Pepper

Instruction

  • Heat the oven to 400 degrees. Slice the tomatoes into 1/4 inch round slices. Arrange the tomato slices on a baking sheet. Drizzle the olive oil over the tomatoes. Sprinkle the basil, and some salt and pepper over the tomatoes. Let the tomatoes roast for 10-15 minutes, until soft.
  • Drizzle just enough olive oil to barely cover a skillet, and heat over medium low. Add the spinach, and cook until just wilted, stirring frequently.
  • Lower the heat of the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.
  • Layer the spinach, mozzarella, and roasted tomatoes in the pie crust.
  • Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.
  • Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.
  • Bake for 35-45 minutes, until the center of the quiche has firmed up.