Total time: 1 hour, 20 minutes
Active cooking time: 20 minutes
4 large eggs
1/2 cup milk
5 ounces fresh baby spinach
1 medium Roma tomato
8 ounces goat cheese
1/4 clove garlic
1 teaspoon butter
Salt & pepper
Butter or spray oil OR 9 inch pie crust
Let goat cheese sit at room temperature for a half hour to soften.
Preheat oven to 425 degrees Fahrenheit.
Remove stems from baby spinach and chop into thick pieces.
Finely dice garlic.
Sauté garlic in butter for 1 minute on medium heat, then add spinach. Continue to stir until fully wilted.
Finely dice tomato.
Thoroughly blend goat cheese with a hand mixer
Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add eggs and blend again.
Add spinach and tomato and stir by hand.
Coat a large baking pan with butter or spray oil.
Alternatively, you can pour into a pie crust for quiche, though there may be a bit left over.
Pour mixture in and bake at 425 degrees Fahrenheit for 15 minutes.
Bake an additional 40 minutes at 375 degrees Fahrenheit.