Fresh Spinach Quiche
The egg basket was full and I had a nice large bunch of spinach from the garden washed and drying between two towels on the counter. I remembered that I had a package of Vermont Gruyere cheese from Blythedale Farm in the fridge that I needed to use up soon.
Taking the cheese as well as a handful of cherry tomatoes out of the fridge, I decided to throw together a fresh spinach and tomato quiche.
It was early in the morning and so still relatively cool out as I turned the oven on. I did not feel like making and then waiting for homemade pie crust to be ready so I only half guiltily used the Pillsbury ready-made pie crust that I always keep on hand for times like these.
1 premade pie crust
1 1/2 cups of half-and-half
1 teaspoon of Lawry’s seasoned salt
1 teaspoon of ground black pepper
1/8 teaspoon of ground nutmeg
1 teaspoon finely chopped fresh thyme
1 1/2 cups of packed baby spinach leaves
1 1/2 cups (about 6 ounces) of grated Gruyere cheese
10-15 cherry tomatoes, halved
Preheat your oven to 350°F. Place your crust into a 9-inch pie pan and set aside.
In a large bowl beat your eggs together and then add in the salt, pepper, thyme, nutmeg, and half-and-half.
Grate the cheese and add to the egg mixture.
Next add the baby spinach and the tomato halves.
Mix everything together and then pour into your pie shell.
Bake for about 40 minutes or until the center of the quiche is no longer wiggly and the crust is golden brown. Cool for at least 15 minutes before slicing into wedges and serving.
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