Simply said: “Quiche is THE BEST!”
Really, that’s all there is to say.
Breakfast. Lunch. Dinner. Snack.
A perfect crust, filled with cheese, egg, and ANYTHING else your heart desires, fits the bill all days, any time of day.
Yup. That’s it.
Thus, a simple homemade crust, filled with sautéed spinach and eggs, a little cream, Swiss cheese, and then topped with gorgeous, fresh tomatoes and salt and pepper will make anyone’s heart smile.
There you go!
Basic Spinach Onion Swiss Tomato Quiche
Basic Spinach Onion Swiss Tomato Quiche
Basic Pie Crust:
8 Tbs. ice cold butter, cubed
2 cups all purpose flour
1 large egg
1 Tbs. white vinegar
3-4 Tbs. ice water
Combine the butter, flour, egg, and vinegar in the bowl of a food processor. Pulse until crumbly. Drizzle in the ice cold water, 1 Tbs. at a time, until the doughy texture is reached. Do not add too much water…the dough should not be too wet. Transfer to a sheet of parchment paper and press into a large disc.
Top with another sheet of parchment and roll out into an 11″ pie crust.
Transfer to a pie plate, fold under the excess dough at the edges, flute the edges, and refrigerate for several hours or overnight.
Spinach Onion Swiss Filling:
1 Tbs. butter
1/2 yellow onion, peeled and diced
2 cups fresh spinach, cleaned
sea salt and pepper
5 large eggs
1/3 cup heavy cream
12 oz. Swiss cheese, finely chopped
Fresh Tomato Topping:
1 cup rainbow cherry tomatoes, halved
Preheat oven to 400 degrees.
Melt the butter in a medium skillet over low heat.
Add the onions and salt.
Sauté until translucent, stirring often.
Reduce heat and add the spinach and pepper.
Cover and simmer until the spinach is wilted.
Remove from heat.
In a medium bowl, whisk together the eggs, cream, and cheese, adding additional salt and pepper, if desired.
Pour the spinach-egg mixture into the prepared crust.
Top with tomato halves and additional ground pepper.
Bake until bubbly, almost set, and the crust is golden brown.
Remove from heat and cool SEVERAL hours to FULLY set, before slicing and serving.
