Spinach and Tomato Quiche
 
 
Ingredients
  • For crust:
  • 1 Williams-Sonoma Gluten Free Pie Crust Mix
  • For filling:
  • 3 eggs
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 1¼ c heavy cream, half and half or whole milk
  • ½ tsp paprika
  • 1 c chopped spinach
  • ¾ c grated gruyere or Swiss cheese
  • 1 tomato, sliced
Instructions
  1. Prepare the crust according to directions on the Williams-Sonoma Gluten Free Crust mix.
  2. Bake for 20 minutes at 375 degrees.
  3. While crust is cooling, whisk 3 eggs, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon paprika and 1¼ cups milk in a large bowl.
  4. Spread spinach on bottom of pre-baked crust.
  5. Then layer the cheese.
  6. Arrange the tomato slices on top.
  7. Pour the egg mixture on top.
  8. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes.
  9. Let cool 15-20 minutes before slicing.
  10. You can also bake the day before and reheat at 350 degrees for 20 minutes about an hour prior to serving.
Recipe by Alicia Wood Lifestyle at https://www.aliciawoodlifestyle.com/spinach-and-tomato-quiche/