A quiche is a deceptively simple lunch or dinner idea, and since most quiches (including the recipe below!) are just as delicious cold as warm, you can even make this dish in advance.
This quiche features cherry tomatoes that are roasted until they're sweet and jammy. Consider opting for heirloom tomatoes in a variety of colors to make this quiche as beautiful as it is delicious.
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Cooktop Cove
Roasted Tomato and Spinach Quiche
8
10 minutes
1 hour
1 hour 10 minutes
1 pint cherry tomatoes
1 tablespoon olive oil, divided
1 clove garlic, minced
1 1/2 cups baby spinach
5 eggs
1 cup whole milk
1 tablespoon jarred pesto
1 9-inch pie crust
1 cup shredded mozzarella
salt and pepper, to taste
Preheat the oven to 400 degrees. Toss the tomatoes with half of the olive oil and a pinch of salt, then arrange in an even layer on a baking sheet and roast for about 15 minutes, or until they begin to burst and caramelize.
Remove the tomatoes from the oven and set them aside. Reduce the heat to 375 degrees.
In a skillet, heat the remaining oil and add the garlic and the spinach. Season with salt and pepper. Sauté together until the spinach is wilted, about 2 minutes. Remove from the heat and set aside.
Whisk the eggs, milk, and pesto together in a bowl. Season with pepper and set aside.
Place the pie crust into a pie pan. Arrange the spinach in an even layer in the bottom, followed by the tomatoes along with any juice they have rendered. Pour the egg mixture over the top. Bake for 20 minutes, then sprinkle with mozzarella cheese and bake for an additional 15-20 minutes, until the cheese is bubbly and brown.
