Spinach-Tomato Quiche

Jul 31, 2010

The whole family can chip in to make this ode to the summer’s harvest. The next time you have company coming, plan to get your children washing spinach, grating cheese and beating eggs to make this quiche with a rich, complex flavor. Small children especially enjoy assembling the layers. From the kitchen of Rebecca Thatcher Murcia.

Pierce the dough in a homemade or store-bought deep-dish pie crust in several places to avoid big bubbles. Bake for nine minutes at 350 degrees.

Shred and set aside1 ½ cup (packed) Swiss cheese

Sauté in large skillet over medium heat, for three to five minutes or until onion is translucent.
1 TB olive oil
One small onion, chopped
Three cloves garlic, minced

Add the one pound spinach and cook until spinach is wilted or well cooked if frozen.

Mix together:
4 large eggs, beaten
1 cup milk
1 tsp salt
1 tsp basil
½ tsp celery seed
½ tsp dry mustard
½ tsp curry powder
½ tsp onion powder
Pinch of cayenne
Pinch of nutmeg

Slice and set aside two medium tomatoes

Layer in a prebaked crust in the following order:
Half of the shredded cheese
Spinach mixture
Remaining shredded cheese
Milk mixture
Sliced tomatoes

Sprinkle on top of tomatoes ¼ to ½ tsp dried basil

Bake at 350 for 1½ hours. Serves six.