Spinach, Feta and Tomato Quiche

Ready for another one of my stand-by recipe?
I often make quiche when I don't know what to have for dinner and I haven't gone grocery shopping. I always have a bag of organic chopped spinach in the freezer. This comes in handy when I need something quick for dinner, whether I use it in a stir fry, fried rice, pasta or like today...quiche! You can use fresh tomatoes, I happened to have one on hand, or in a pinch I have used canned tomatoes. Actually you can use fresh spinach too if you have it. I always use my basic recipe for quiche 4 eggs, 1 cup of half and half (or milk) 1-1/2 cup cheese...and build from there, and I usually eyeball it with the rest of ingredients...well the cheese too I don't think I've ever measured it. If I have an extra tomato I love to add the tomato slices on top, it makes it look nice, I didn't have an extra one today.

Ingredients
1 Pastry for Single-Crust Pie or refrigerator pie crust
4 beaten eggs
1/4 cup dairy sour cream
1 cup half-and-half, light cream, or milk
1/4 teaspoon tarragon
1 teaspoon chives
Dash ground nutmeg
2/3 cup feta cheese (about 3 ounces)
1/2 cup shredded mozzarella or monterey jack cheese (2 ounces) actually whatever cheese you have
3/4 cups chopped spinach frozen or thawed (or just eyeball it) You can use fresh
1 tomato, cut up
salt and pepper
You could freshen it up if using canned tomatoes with fresh parsley, cilantro or dill.

Preheat oven to 425°F.
In a large batter bowl beat the eggs, then whisk in the cream and seasoning. Stir in the cheese.

Place the tomatoes and spinach in the prepared pie crust. I used the spinach still frozen and it turns out fine. Pour in the egg, milk and cheese mixture into the pie crust, using the rubber scraper make sure everything is pretty much distributed evenly.

Bake at 425°F for 10 - 15 minutes then turn it down to 350°F and bake for another 20 - 30 minutes until knife comes out clean and it doesn't jiggle any more. Let set for 10 minutes. If the crust is getting too brown I cover it with some foil or use foil crust covers designed just for that.

Ahhh....just the way I like it. See how easy that was?

Of course you can add more ingredients to your liking...

Serve it with a green salad, or some fresh fruit.

I saved you a piece!

The leftovers are great for breakfast, lunch or brunch!

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and now to:

Martha Mondays - Maple-Bacon Quiche

This week's Martha Monday project was chosen by Pru at Perfecting Pru . She chose Martha's Maple-Bacon-Quiche . I make quiche quite often so I was thrilled to try a different one.

Bacon is always good, but you want to make sure it's not too soggy. I like crispy bacon, and sprinkling it on top made it stay crisp! I am not a big fan of savory dishes that are sweet, so I did cut down on the amount of maple syrup that I used in this. Although I am getting used to using Mirin in my Tamagoyaki - Japanese Rolled Omelet. Of course my maple syrup is from Michigan! A gift from my sister.

I used shallots because that's what I had on hand. I didn't make Martha's Pate Brisee it seem to have a lot of butter for one crust so I made my pie crust from my grandma's recipe. It has always worked well. I usually use 4 eggs and cheese in my quiche so it didn't fill it up like mine does. Other than that...it ended up with more crust than we're used to, but it was good.

We all liked it, it had a nice flavor blend. I sprinkled some finishing sea salt on top right before serving it.
We've had a busy few days with my sister and niece in town visiting, and we are finally getting back to normal temperatures. I had to work today and Wade had Mondays off so he went jet skiing with them all. I got home and started the quiche and it was ready when he got home. He deserved it taking the time to fix up the jet ski for them to use and driving up to Coquina Beach. Now is the count down until spring break!

Make sure to check out the others, I am!