Kate's Cuisine

Nov 19 2011

Spinach and Tomato Quiche

 

1 pie crust from Flaky Pie Crust recipe $0.22
4 whole eggs $0.80
1 egg white, lightly beaten $0.10
1/2 onion, diced $0.24
2 cloves garlic, minced $0.02
3/4 cup heavy cream $0.66
1/2 teaspoon ground nutmeg $0.08
1/2 teaspoon dried oregano $0.10
1 tablespoon all-purpose flour $0.01
5 slices bacon, diced $1.50
1 cup spinach, chopped $1.11
3 – 4 Roma tomatoes, sliced thinly into rounds $0.76
1 tablespoon canola oil $0.07
1 teaspoon salt $0.01
Ground black pepper $0.01

Total Cost    $5.69

Cost per Serving    $0.95

1.) Preheat oven to 325 degrees Fahrenheit and lightly grease and flour a pie or quiche plate.

2.) Heat canola oil in a skillet over medium heat. When hot, add bacon pieces and cook until nicely crisp. Remove from pan, place on paper towels to drain, and set aside.

3.) Add diced onion to the skillet and cook for 3 – 4 minutes, just until the onions start to soften. Add garlic, stir, and cook for another minute. With a slotted spoon remove onions and garlic from pan and place in bowl to cool slightly.

4.) While the onion mixture is cooling, roll out the pie crust and place in pie plate, pressing down slightly around the edges at the bottom and trimming at the top of the pie plate. Brush the lightly beaten egg white along the bottom of the crust as well as up the sides to seal it.

5.) In a large bowl, mix together: 4 whole eggs, onion and garlic mixture, cream, nutmeg, oregano, flour, salt and pepper. Stir well to combine and then add chopped spinach and bacon. Stir again just to mix ingredients through.

6.) Pour egg mixture into the pie crust and shake slightly to level. Top with tomato rounds, submerging them slightly in the eggs.

7.) Place in preheated oven and bake for 60 – 70 minutes. Check on it regularly during cooking time and cover with foil if crust starts to brown too much. When you can shake the pan gently and the centre no longer jiggles, the quiche is ready.

8.) Remove quiche from oven when done and allow to rest for 5 minutes before slicing.

9.) Serve and enjoy!

Read the Spinach and Tomato Quiche review here

18 responses so far

18 Responses to “Spinach and Tomato Quiche”

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