*Please note: this recipe makes two quiches
- Egg beaters (32 oz. container)
- Spinach( you can use fresh, but I used frozen spinach, I used about 3/4 of the block)
- Diced tomatoes( I used a half of a can of Del Monte brand)
- 4 c. sharp cheddar cheese( 2 c. for each quiche)
- 2 ready made pie crusts( you can find them in the freezer section)
- A little milk
- Preheat oven to 375 degrees.
- If you're using frozen spinach allow it to thaw in the microwave or under warm water, then let drain in a colander in the sink. Also take this time to drain your tomatoes and set to the side, and set the pie crusts on the counter to thaw.
- Pour the eggs in a large bowl with cheese and a little milk, stir evenly.
- Use a fork to evenly stab holes in the bottom of the crusts. This is called "docking" and is done to prevent the bottom of the crust from puffing. Precook both crusts for about 5 minutes.
- Divide egg mixture into each pie crust.
- Add in spinach and tomato into each quiche( I put spinach in one, and tomatoes in the other, but of course you could mix both in).
- Bake for 50 minutes. Once done it should be lightly browned and a knife should come out of the center clean. Bonus tip: cover the crust edge with tin foil if burning of the crust is a concern!
I would serve this with a nice arugula or fruit salad, depending on my mood, and crispy bacon. So yummy! I hope you try you hand at quiche, and this comes in handy for y'all.