Spinach & Tomato Quiche

Serves 6

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.