Spinach, Parmesan and Tomato Quiche
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 341
- Total Fat
- 26
- Saturated Fat
- 14
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 130
- Sodium
- 352
- Total: 2 hr (includes cooling time)
- Active: 15 min
Ingredients
Crust:
One 9-inch frozen pie shell
Filling:
1/4 cup thinly sliced fresh chives
3/4 cup finely grated Parmesan
1/2 cup roughly chopped thawed frozen spinach (squeezed dry)
1/2 cup halved cherry tomatoes
Custard:
1 1/4 cups heavy cream
1 teaspoon finely chopped fresh rosemary
3 large eggs
Kosher salt and freshly ground black pepper
Directions
- For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Adjust the oven temperature to 350 degrees.
- For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
- For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
- Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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