Tomato and Spinach Quiche

November 19, 2015

I never fully understood just how stressful cooking Thanksgiving dinner could be until I prepared it myself.

I had all four burners of my stove top on while simultaneously stirring green beans, buttering and mashing potatoes, being careful not to dry out the stuffing, all while checking on the turkey roasting in the oven every half hour. I didn’t have time to grab a snack before dinner, never mind do much else!

Save yourself some stress this Thanksgiving and prepare this simple tomato and spinach quiche the night before the big day for an easy, delicious Thanksgiving breakfast! Mix the ingredients in a bowl, pour them into the crust, and forget about them in the oven. The result is a delightful, fluffy and rich breakfast that will give you the start you need to power through the rest of the day!

Tomato and Spinach Quiche

Yield: 8 servings


One 9-inch pie crust
4 large eggs
1/3 cup chopped spinach
3 tbsp chopped onion
1 cup half and half
1/2 cup milk
1 cup colby and monterey jack shredded cheese
1 large tomato
salt and pepper to taste


Preheat the oven to 350℉.

Place the pie crust in either a 9-inch cake or quiche pan. Press the edges up the side of the pan to create the crust. Chill the crust in the freezer for 15 minutes. Remove the crust from the freezer and bake in the oven for 15 minutes. Remove from the oven and prepare the filling.

Beat the eggs in a large bowl. Add in the chopped spinach, onion, half and half, milk, cheese, and a dash of salt and pepper. Pour the mixture into the pie crust and level. Thinly slice the tomato and arrange the slices atop the egg mixture. Bake for 45 minutes or until a toothpick, inserted into the center, comes out clean.

Once baked, remove from the oven and allow to cool in the pan for about 10 minutes. Remove from the pan to continue cooling.

Serve slightly warm and enjoy the holiday season!

Tomato and Spinach Quiche | Original Recipe from Anyssa Alonso on @ShesIntentional