Spinach, Tomato & Shallot Quiche
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Cook time: 
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Serves: 8
 
What You'll Need
  • 3 shallots
  • 2 tbs. butter
  • 5 eggs
  • 2 sprigs of fresh rosemary
  • 1 cup heavy cream
  • ½ cup greek yogurt
  • ½ tsp. salt
  • 1 cup halved tomatoes
  • 1.5 cup packed spinach
  • ½ cup shredded cheese
  • 1 pie crust (I used this recipe)
Instructions
  1. In a small saute pan, add the shallots and the butter. Stir to coat.
  2. Cook until golden brown over a medium heat. Once cooked, remove from heat.
  3. In a medium-sized bowl, combine the eggs, greek yogurt, rosemary, spinach, salt, and cream and whisk to combine.
  4. Preheat the oven to 375.
  5. Spray your pie dish with non-stick spray, then gently lay the pie crust down (leaving about an inch of excess).
  6. Add about half of the shallots to the bottom of the pie along with half of the tomatoes.
  7. Pour in the egg mixture and top with the remaining shallots and tomatoes and cheese.
  8. Bake for about 45 minutes, or until the crust is golden brown.
Recipe by The Blonde Chef at https://www.theblondechef.com/spinach-tomato-shallot-quiche/