Happy Monday of Easter week! Today is another recipe from my Easter Menu. I love to order quiche but seldom make it. When I do I wonder why because it is so easy.
All you need is butter and egg yolk…or if you mess up because you are in a hurry and not paying good attention, egg whites work, too. (Yes, I used the wrong part of the egg for this because I was also making Mini Baked Alaskas for a birthday party – another post coming soon – but it still turned out beautifully!)
- 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
- Prepare the crust according to directions on the Williams-Sonoma Gluten Free Crust mix.
- Bake for 20 minutes at 375 degrees.
- While crust is cooling, whisk 3 eggs, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon paprika and 1¼ cups milk in a large bowl.
- Spread spinach on bottom of pre-baked crust.
- Then layer the cheese.
- Arrange the tomato slices on top.
- Pour the egg mixture on top.
- Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes.
- Let cool 15-20 minutes before slicing.
- You can also bake the day before and reheat at 350 degrees for 20 minutes about an hour prior to serving.
Williams-Sonoma has 25% off Easter items and Free Shipping on your entire order Today ONLY! So if you’ve not picked up those cute place card holders I told you about or the other great Easter items from Williams-Sonoma, you’re in luck!
Have a great Monday!
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