Wednesday, March 3, 2010

Spinach Tomato Quiche

I whipped up this bad boy for my Mom and Cousin's visit this past weekend and the whole quiche was devoured in record time (between four people of course). I must warn you that it takes a long time to cook - so if you have hungry guests you might want to start it before they can wake up and you can hear their tummies rumbling!

1 sheet of puff pastry - thawed and rolled out
1 box frozen spinach - thawed and squeezed of excess water
1/2 can Italian diced tomatoes - drained
8oz shredded Italian blend cheeses
4 eggs
1 cup milk
1 tablespoon parmesan cheese
salt and pepper to taste

1. Preheat oven to 375 degrees F. Place the rolled out pastry sheet in a 9-inch pie plate that has been coated with non-stick spray.
2. In a medium bowl, mix together the spinach, tomatoes, and cheese. Spoon mixture into the pie plate and spread evenly.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4.Bake in preheated oven for 50 minutes. Sprinkle top with parmesan cheese, and bake an additional 10 minutes, until set in center. Allow to stand 10 minutes before serving.


  1. This looks fabulous! I am not a huge egg person but I do (usually) like a good piece of quiche. My MIL loves it though, so this will be great when she is in town. Thanks!

  2. Oh my goodness - that looks FREAKING SPECTACULAR!!!!!! I have to cook that!
    I am going to... maybe this weekend I will :) OMG I am seriously drooling right now. I love love love Quiche!