Quiche with spinach, parmesan and tomatoes

Votes: 1

How to Make - Spinach, Parmesan, and Tomato Quiche

Time: 2 hours.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 341, total fat 26 G., saturated fats 14 G., proteins 9 G., carbohydrates 17 G., fiber 1 G., cholesterol 130 mg, sodium 352 mg, sugar 2 G.

Speed up the preparation of this savory quiche by using store-bought pie crust and chopped frozen spinach. Layer the vegetables and cheese on the crust, pour the cream and egg mixture over it, and bake until the filling sets. Slice the quiche once it's cooled. Perfect for brunch, dinner, or a snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 frozen pie base, 22cm in diameter.

Filling

1/4 cup thinly sliced fresh chives
3/4 cup finely grated Parmesan
0.5 cup coarsely chopped spinach (if frozen, thaw and squeeze out all the water)
0.5 cups cherry tomatoes, halved

Filling

1 and 1/4 cups heavy cream
1 teaspoon finely chopped fresh rosemary
3 large eggs

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, cream, Parmesan cheese, spinach, cherry tomatoes, rosemary

Cooking the dish according to the recipe:

Cake:

Pre-bake the crust. Let it cool slightly before adding the filling.
Reduce oven temperature to 175°C.

Filling:

Sprinkle the crust evenly with chives. Combine the Parmesan, spinach, and tomatoes in a small bowl and arrange them in an even layer on top of the chives.

Filling:

In a medium bowl, combine heavy cream, rosemary, eggs, 1/4 teaspoon salt and 1/2 teaspoon black pepper.
Pour the filling over the quiche and bake until set, 35-50 minutes. Let cool for at least 30 minutes and serve warm or cool to room temperature.