Sunday, July 22, 2012

Spinach Tomato Quiche

More from brunch!

I have a lovely little raised backyard garden going this summer. I made it using cinderblocks and I have tomatoes and some flowers growing in the garden and then flowers and herbs in the holes of the cinderblocks. My tomato plants have just been on fire this summer and I can't keep up with all of these amazing tomatoes. I am also in the process of trying to clear out my freezer and pantry items. I like to do that about once a year, just to use things up. So when planning brunch, I was also trying to make as much use of what I had on hand.  A quick look through the freezer netted me some ready made pie crusts and a thing of frozen spinach, and I found several cans of evaporated milk in the pantry. A little Google search brought me here, the inspiration for this quiche.  It was incredibly simple to put together and just took a little forethought to take the pie crust and spinach out of the freezer the night before. And it tasted great!

1 ready made pie crust
1 10 oz package frozen chopped spinach (thawed and squeezed dry)
1/4 cup fat free sour cream
1 cup evaporated milk
2 large eggs
2 medium tomatoes, sliced thinly
1/3 cup shredded monterey jack cheese
salt and pepper

Preheat over to 350. Spray pie plate or quiche pan with cooking spray. Roll out pie crust into pan.

Mix spinach and sour cream in a small bowl. Make sure that as much moisture as possible has been removed from spinach, or your quiche will be soggy. In a separate bowl, combine milk, eggs and salt and pepper. Stir 1/3 cup on the milk and eggs into the spinach mixture.  Spread the spinach on the bottom of the crust and top with the tomato slices. Spread the cheese on top of the tomatoes. Pour the remaining milk and egg mixture into the pie plate.

Bake for 45-55 minutes.


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