Friday, June 13, 2014

Fresh Dill Spinach Cheese Quiche with Heirloom Tomatoes Easy Vegetarian Egg Recipe

Good Food

This is one of those recipes that is a lot easier and faster to make than your guests will realize. You can, of course, start with a homemade pie crust which I often do. But here's my original express version recipe that is just as delicious with a whole lot less work. In fact, my family requests this nutritious, economical and beautiful dish often and I've been known to mix it up for the kids and hubbie less than an hour before dinner time.

Heirloom Tomatoes are available at the market now,
Try this. Not only will this showcase your culinary skills, it also is a novel way to showcase ripe heirloom tomatoes this summer. This still looks like you spent hours slaving away in the kitchen -- for busy moms like you and me, what could be better than that?


Fresh Dill Spinach Cheese Quiche 

With Heirloom Tomatoes

Secret: Always Puncture Pie Crust Before Baking,
  • Store-bought pie crust
  • 1 cup fresh or 1/2 cup frozen chopped spinach
  • 1/2 chopped onion
  • 3 garlic cloves, finely minced
  • 1 T. olive oil
  • 1/2 lb of grated cheddar or mozarella cheese (or combination of both)
  • 5  eggs
  • 1-1/2 cups of milk
  • 2 T. flour
  • 1/4 t. nutmeg
  • Fresh dill sprigs
  • Ripe heirloom tomatoes (the more colorful, the better)
  • Coarse salt & fresh ground pepper to taste
Saute onions till golden brown,
  • Preheat oven to 450 degrees
  • Puncture raw pie crust gently w/ fork in several places, then bake for 7 minutes, set aside
  • Meanwhile heat olive oil in frying pan and saute onions for a few minutes before adding minced garlic, and spinach. Lightly cook till spinach loses most of its water, about 5-10 mins more
  • Spoon sauteed vegetables into cooled pie crust
After adding vegetables to crust,
  • Next sprinkle the grated cheese to cover the bottom layer
  • Beat eggs and milk together till frothy, then add the flour gradually and continue beating till smooth to avoid lumps, add a pinch of salt and coarse ground black pepper and approximately 2 T. of chopped fresh dill to the mix
  • Position pie crust on cookie sheet to catch any spills during baking, then carefully pour egg/milk mixture over top of cheese
Another Secret to avoid a mess in oven,
  • Lightly sprinkle the nutmeg evenly on top or alternately use the same amount of paprika 
  • Bake in oven at 450 degrees for 10 minutes, then reduce heat to 350 degrees and bake 30-40 mins more till firm and golden brown on top
  • When finished baking, remove from oven and allow to cool and set about 5-10 min, then garnish with freshly sliced heirloom tomatoes and dill sprigs 
  • For a beautiful presentation bring the whole pie to the table, then slice and plate each serving
  • Serve and impress your guests and family
Mini Quiches w/o Crust is Another serving idea,
Note: This Dill Spinach Cheese Quiche is really good, but in the off chance you have leftovers it can be refrigerated for several days and served either cold or microwaved by the slice.

Organic Heirloom Tomatoes from my Garden,
For Other 
Inspiring Vegetarian Recipes

for More Delicious Ideas & Recipes

FTC Disclosure:  This is my original recipe. I disclose I am partial to easy but elegant family friendly healthy recipes, heirloom tomatoes and organic home gardening.  I am also a busy pinner on Pinterest. However, I did not receive any payment or compensation for this post. See complete FTC Disclosure information that appears at the bottom of MommyBlogExpert's home page and at the bottom of every individual post on this blog, including this one.

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