Let’s be real, I should have listed the ingredients in the title in order of personal significance. Cheese would be first. This quiche is hearty AND (mostly) healthy, so what more can you ask for?! I eat quiche for breakfast, lunch, and dinner. It’s that great. Quiche is also a versatile meal. Got ground turkey? Throw it in… Bell peppers about to go bad? Yep, they can come too. Bacon, shredded chicken, more cheese, garlic, broccoli, sweet peppers, hot peppers, cheese again… Get creative! It’s the “everything quiche”.
- one pie crust
- 1- 1/2 cups fresh spinach (1 cup frozen chopped)
- 1/2 medium yellow onion, finely chopped
- 6 baby red potatoes, julienned
- 7-8 baby heirloom tomatoes, thinly sliced
- 4 eggs, beaten
- 1/2 cup milk
- 1/4 cup parmesan
- 1/2 cup shredded colby jack
- 1/8 cup feta
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 ground pepper
- 1/2 tsp garlic powder
- 3 tbs butter
- olive oil
- Preheat oven to 350F
- Grease pie dish and flatten the dough
- Wash and chop baby red potatoes into small pieces
- Finley chop the yellow onion
- In a medium skillet, melt butter and pan fry the chopped potatoes and onion together
- Cook until tender, or about 12-15 minutes on medium heat
- Remove from heat and evenly spread as the first, base layer in the pie crust.
- In the same skillet, combine olive oil and chopped spinach (fresh or frozen). Cook on low heat until warmed and wilted.
- Toss in crumbled feta to cooked spinach.
- Layer on top of potatoes.
- In a separate bowl, combine milk, beaten eggs, seasonings, shredded cheese, and parmesan. Stir well.
- Pour liquid egg mixture over the potatoes and spinach in the pie dish.
- Lay sliced heirloom tomatoes across the top.
- Bake at 350F for 50 minutes.
- Feel free to interchange any of the veggies with what you have on hand!
- Let it sit over night before serving (refrigerated) to enhance the flavors.
- Want that perfect quiche look without the container? Bake it in a well greased flan pan, and you can pop it out when cooled.
“Quiches”… See what I did there…