Spinach And Tomato Quiche Recipe

A simple spinach quiche studded with fresh tomatoes and baked.

Archana's Kitchen
Spinach And Tomato Quiche Recipe
93 ratings.

Spinach and Tomato Quiche Recipe is a wonderful breakfast dish that you can have it in the morning. The recipe has simple ingredients and uses a pie crust that is filled with a savory mixture. Quiche are traditionally from France and they are referred to as an open puff pastry crust filled generally with egg, cream, milk and usually paired with chicken, seafood or a vegetable.

In this recipe we have added spinach leaves to up you’re nutrients in you food that you eat. Spinach leaves have essential vitamins and minerals and more specifically it is rich in iron content.

Serve the Spinach and Tomato Quiche Recipe along with a bowl of fruits by the side and cup of hot tea to finish of your morning breakfast. 

If you are looking for more Tart recipes here are some : 

  1. Tart Provencal With Ratatouille Recipe
  2. Bacon Quiche Tart Recipe
  3. Baked Whole Wheat Salsa Tart Recipe
  4. Vegetable Tartlets Recipe

 

Cuisine: French
Course: World Breakfast
Diet: Eggetarian
Prep in

10 M

Cooks in

35 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 1 All Purpose Pie Crust , recipe
  • For the filling
  • 2 Whole Eggs
  • 3/4 cup Milk
  • 1 cup Spinach Leaves (Palak)
  • 1 Onion , chopped
  • 4 cloves Garlic , chopped
  • 1 teaspoon Rosemary
  • Salt , A pinch

How to make Spinach And Tomato Quiche Recipe

  1. To begin making the Spinach and Tomato Quiche Recipe, make the pie crust by following our instructions in the recipe link.

  2. Pre heat the oven to 180 degree Celsius for 10 minutes. Make your tart pan ready and poke them with fork evenly, place a foil over it and drop in uncooked beans. This is done so that the pie crust will hold its shape after you blind bake it.

  3. Place the tart tins in the oven for 15 minutes and blind bake it.  

  4. To make the filling, heat a sauce pan with olive oil, add onions and garlic and saute them until it softens.

  5. Add spinach leaves, sprinkle with salt and cook until all the water has evaporated. Finally season it with rosemary and switch off the heat.

  6. Beat egg and milk in a bowl till it combines, add sautéed spinach and mix.

  7. Take the tart tins out and remove the foil, pour this mixture onto the half-baked tarts and bake them again for 25 minutes.

  8. Serve the Spinach and Tomato Quiche Recipe along with a bowl of fruits by the side and cup of hot tea to finish of your morning breakfast.

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Last Modified On Friday, 06 October 2017 15:55
     
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