Spinach and Tomato Southwestern Style Quiche Recipe

I made this delicious quiche recipe and I have to share it. I basically combined a few recipes and jazzed it up myself. I made it tonight and it was so good. Trust me, it’s delicious. I hope you enjoy!

Isn’t she a ‘bute!? Not just tasty, but pretty too. And this is all it took:

Spinach + Tomato Southwestern Style Quiche (makes 1, 9″pie)

Ingredients:
1 cup Fat free milk
2 cups Low moisture or fat free cheese (let’s try to keep it healthy-ish)
1 cup Southwestern Style Egg Beaters (it’s less than a small carton)
10oz Frozen spinach (I just made up this quantity, and you can sub in other veggies)
2 Small Roma Tomatoes
1 Pillsbury pre-rolled pie crust (2 come in a package… so make 2 quiches!)

I started by preheating the oven to 350F. While that’s heating up, put the frozen spinach in a skillet.. maybe add some garlic and olive oil if you’re so inclined. Be sure to save 1 tomato to cut into round slices, which will go on the quiche last. That’s what makes a lovely coloring in the presentation. While the veggies are cooking and the stove is preheating, why not spread out the pie crust in a 9″ pie dish. If you’re using a Teflon-type metal pan, there’s no need to coat it with anything first. In a medium sized bowl add 1 cup of the egg beaters (equals about 4 eggs), the cup of milk, and the 2 cups of cheese. Just stir a little to make sure all the cheese is coated in the liquid. Around now the veggies should be finishing up and the stove perfectly heated. Take the veggies (drain if it’s watery) and add it to the cheese/egg/milk bowl. Stir just a little and then pour into the pie pan. Try to keep the cheese from clumping together and really mix it in with the veggies. Lastly, put your slices of tomato along the top in a cute array. Push down on them just a tad, so the egg mixture seeps through,just a little. You want the tomatoes to be apart of the quiche and not just sitting on top. Put in the oven for 1 hour. After an hour make sure it’s fully cooked and then let it sit for 10+ minutes to cool. You’ll see the quiche slowly settling to it’s regular size. Then enjoy!

A nice treat to enjoy with the quiche is a spoon full of plain greek yogurt (a healthier substitute for sour cream with lots of protein!). Sometimes it’s nice to have a little avocado on the side… it’s a nice creamy touch.

Advertisements

One thought on “Spinach and Tomato Southwestern Style Quiche Recipe

  1. Pingback: Leisurely Sunday Brunch | LifeAbsorbed

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s