Vegetable Quiche Made With Fresh Tomatoes, Spinach, Basil and Goat Cheese
Sharp flavors of goat cheese hits your tongue after the warm buttery crust. With random bites, you will experience sweet seasonal tomatoes, followed with a bit of greens, basil and onion and then back to butter and goat cheese. A mouth watering experience. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 0One 10-inch pie crust
- 4eggs, 2 egg whites (6 total)
- 1.5 cupwhole milk
- 0.25 tspsalt
- ⅛ tspground white pepper
- 0 pinchground nutmeg
- 1 cupspinach or kale, leaves only and chopped (no stems)
- 2small tomatoes, finely chopped
- ⅓ cupslices green onion
- 0.5 cupgoat cheese
- 1 tbspchopped fresh basil
- 1 tbspflour (I used Spelt)
Instructions
- 1
1. Preheat the oven to 450 degrees F for pie crust. Line a 9-inch pie plate with pastry. Cover the bottom & top of the pie crust with aluminum foil and bake 8 minutes to allow the crust to cook. Remove foil and bake another 4 minutes. Remove from oven. The crust should be light brown on the edges when removing from the oven.
- 2
2. Reduce oven temperature to 325 degrees F. During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg, flour and eggs in a bowl. Then add the tomatoes, spinach or kale, onion, basil, and goat cheese. Next, add the mixture to the cooked crust. Cover the edges of the pie crust with foil. Bake in the oven until the middle of the quiche is set, about 50-60 minutes. Let set 10 minutes.