Quiche w/ Spinach & Cherry Tomatoes
This Spinach Quiche consists of eggs, Greek yogurt, Dijon mustard, spinach, shallot, garlic, queso fresco, cherry tomatoes, and Cubanelle peppers with a dash of salt and pepper.
Equipment
- Food Processor (optional)
- Round Baking Dish (or Cast Iron Pan)
- Oven
Ingredients
- 6 eggs
- 1½ c. Greek yogurt
- 1½ tsp. Dijon mustard
- dash salt
- dash pepper
- 2 c. spinach
- 1 shallot
- 3 cloves garlic
- 1 c. queso fresco
- 12 oz. cherry tomatoes halved (or grape tomatoes)
- 1 Cubanelle pepper diced (or banana/Anaheim pepper)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Whisk eggs, Greek yogurt, mustard, salt, and pepper together. Set aside.
- Add spinach, shallots, and garlic to a food processor. Pulse until roughly chopped.Alternatively, you can chop the spinach and mince the shallots and garlic by hand.
- Spread spinach mixture across the bottom of the pan.
- Crumble queso fresco over the spinach mixture.
- Pour in the egg mixture.
- Top with cherry tomatoes and cubanelle peppers.I used a Cubanelle (Cuban) pepper for this recipe. You can easily substitute this for any other kind of mild or spicy peppers of choice. Cubanelle peppers are roughly like a cross between banana peppers and Anaheim peppers. Although you could also opt for a spicier pepper, if you wanted to use jalapeños or any other peppers of choice.
- Bake for 50-60 minutes, or until just set and lightly brown. You want the egg to still juggle slightly, but not be liquid.
- Serve immediately or chilled. Quiche is a great recipe to make ahead of time because it keeps well and is just as good cold. If you do reheat it, though, I would recommend heating in the oven. Oftentimes egg dishes don't microwave well as this tends to overcook them.
Tips, Tricks, & Notes
- I also have an entire article on The Fundamentals of Crustless Quiche with more tips and tricks on whether or not you want a crust, whether or not you need dairy or cheese, the type of pan to use, and a recommendation of toppings.