Print

Spinach and Tomato Quiche

Print Recipe

Ingredients

Units Scale
  • For crust:
  • 1 Williams-Sonoma Gluten Free Pie Crust Mix
  • For filling:
  • 3 eggs
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 1/4 c heavy cream, half and half or whole milk
  • 1/2 tsp paprika
  • 1 c chopped spinach
  • 3/4 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, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika and 1 1/4 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.

Find it online: https://www.aliciawoodlifestyle.com/spinach-and-tomato-quiche/