Spinach Sun-Dried Tomato Quiche Recipe
a savory, flavorful combination of veggies in an open pastry crust that can be served up for breakfast or dinner, hot or cold.
Ingredients
- 4 Eggs
- 1 cup heavy cream
- 1 cup fresh spinach
- ¼ cup sundried tomatoes
- 1 cup ½shredded cheese
- 1 tsp garlic
- ¼ cup Grated Parmesan
- 1 small onion
- ½ tsp salt
- ½ tsp pepper
- 1 Refrigerated pie crust
Instructions
- Preheat oven to 375 degrees
- Line pie pan with pie crust according to package instructions. Set aside.
- Chop spinach
- In a mixing bowl scramble eggs
- Add heavy cream and scramble together
- Scramble in salt, pepper, garlic powder, and parmesan
- Add half of each spinach, tomatoes, onions and cheese in layers. Repeat with remaining half.
- Take and pour egg mixture over vegetables in pie crust until covered.
- Bake for 35-40 minutes.
- Remove from oven once baked through
- Allow to cool for 10-15 minutes before serving
Notes
Can substitute a premade pie crust for the refrigerated pie crust.
Can use any vegetables of choice as long as they are drained well of water.
Can use any vegetables of choice as long as they are drained well of water.
Nutrition
Serving: 1g | Calories: 511kcal | Carbohydrates: 24g | Protein: 16g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 704mg | Fiber: 2g | Sugar: 5g
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