Spinach and Heirloom Tomato Quiche

Vera Newman Vera Newman
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Not only breathtakingly beautiful and fun to look at, but also absolutely delicious. The best part is that this recipe makes two quiches, because one is NOT enough. This quiche is one of my favorite ways to include protein in my pre-fast meal, since not everyone eats fish before the fast. I make a variation of this quiche recipe at least once every two weeks and everyone loves it — there’s never a crumb left over. Feel free to skip the tomatoes for a more kid-friendly version. You can substitute the spinach with broccoli or your favorite veggie.

Yields 2 (9-inch) quiches

1h 30m 10
Easy Vegetarian Pescatarian Dairy

Contains: Egg, Dairy, Gluten, Wheat

Directions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a large mixing bowl, combine spinach, eggs, mayonnaise, matzah ball mix, onion soup mix, muenster cheese, heavy cream, garlic powder, salt and pepper. Mix until well incorporated and pour into pie crusts.

  3. Top with sliced tomatoes. Place pie crusts on a baking sheet.

  4. Bake uncovered for 55 to 60 minutes or until the filling is set.

Notes:
You can also halve the recipe and bake in mini pie shells, reducing cooking time by 10 to 15 minutes.

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1 Comment

rachel berger •

I made this in advance and froze it, how should i rewarm it?

Raquel Malul Kosher.com Team •
Reply to rachel berger

Defrost it and rewarm it in a 325F oven.