Cherry tomato and spinach quiche
Yield: 4 servings
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Ingredients
- 5 ounce(s) Baby spinach leaves
- 8 ounce(s) Cherry tomatoes (halved)
- 1/2 cup(s) Cream
- 3 whole(s) Eggs
- 1 tablespoon(s) Extra virgin olive oil
- 1 whole(s) Frozen pastry shell
- 1 ounce(s) Parmesan (grated)
Preparation
- 1.) Preheat oven to 380 degrees.
- 2.) Place tomatoes on a baking tray and drizzle with oil and sprinkle with salt. Roast for 15 minutes and set aside to cool.
- 3.) Steam spinach in microwave with water for 20 seconds.
- 4.) Add spinach and tomatoes to pastry shell.
- 5.) Whisk eggs and cream together. Pour over the filling.
- 6.) Sprinkle with parmesan.
- 7.) Bake until set (approx 10 minutes)
February 2010
This recipe is a personal recipe added by mpwilson135 and has not been tested or endorsed by MyRecipes.
Cherry tomato and spinach quiche Recipe at a Glance
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