The Blonde Chef

A Fresh Take On Food

Spinach, Tomato & Shallot Quiche

By

Today’s post is all about Easter food and, in particular, Easter breakfast food and, for some reason, Easter just screams quiche, to me.
CL1A6147Each year  Stephen’s family has an awesome tradition of doing a big Easter breakfast. We make casseroles, quiches, muffins, german pancakes and pretty much every other delicious breakfast option known to man.

CL1A6195

So when I was thinking of a good breakfast to share with you guys, I knew I had to go all out with this quiche. And guys, this is hands down the best quiche I have ever had. Seriously.CL1A6159

It is made with shallots, roasted tomatoes, spinach, and a touch of rosemary which makes this the dreamiest quiche you’ve ever tasted. So creamy!!

CL1A6175

Oh, and please PLEASE make your own pie crust! I’ve included the link to the recipe below, and seriously a homemade pie crust takes this quiche over the top.CL1A6177

My tip to making this incredibly easy to throw together? Make the pie crust the night before and leave in the fridge overnight. Then once you mix together the quiche ingredients, simply roll out your dough and you’re ready to go!

5.0 from 3 reviews
Spinach, Tomato & Shallot Quiche
 
Print
Prep time
Cook time
Total time
 
Author:
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.

 

Categories

Archives

Comments

  8. Where in the world is your “Pinterest” button?! This looks A.W.E.S.O.M.E

    Happy Easter!

  9. Thank you! Found it when I logged on my desktop. Now I can pin away! 🙂 I’ll have to ask someone else when it comes to mobile view – i’m so clueless.

  10. Guess who made this today for her lunch? I did tweak it a little, but I really wanted to try your version with greek yogurt. O.M.G… YUM-O!

Subscribe

Popular Posts