Vegetable Quiche Made With Fresh Tomatoes Spinach Basil and Goat Cheese

Vegetable Quiche Made With Fresh Tomatoes, Spinach, Basil and Goat Cheese

Vegetable Quiche Made With Fresh Tomatoes, Spinach, Basil and Goat Cheese

1 hour 30 minutes

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Details
  • Serving Size:   8
  • Weight Watchers:   2 Points
Cuisine
  • Mediterranean
  • French
  • European
  • antipasti
  • starter
  • morning meal
  • snack
  • brunch
  • appetizer
  • antipasto
  • breakfast
  • hor d'oeuvre
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Ingredients
  • 2 eggs, lightly beaten
  • 1 tablespoon of flour (I used Spelt)
  • 1 tablespoon chopped fresh basil
  • 1/2 cup goat cheese
  • 1/3 cup slices green onion
  • pinch of ground nutmeg
  • 1/8 teaspoon ground white pepper
  • 1 cup spinach or kale, leaves only and chopped (no stems)
  • 1/4 cup milk
  • 1 10-inch pie crust
  • Salt to taste
  • 2 small tomatoes, finely chopped
Instructions

Preheat the oven to 450 degrees F for pie crust. Line a 9-inch pie plate with pastry. Cover the bottom & top of the pie crust with aluminum foil and bake 8 minutes to allow the crust to cook.

Remove foil and bake another 4 minutes. While baking the crust, whisk together the milk, salt, pepper, nutmeg, flour and eggs in a bowl. Then add the tomatoes, spinach or kale, onion, basil, and goat cheese.

Remove from the crust from the oven. The crust should be light brown on the edges.Reduce oven temperature to 325 degrees F. Now, add the milk, vegetable, and cheese mixture to the cooked crust. Cover the edges of the pie crust with foil.

Bake in the oven until the middle of the quiche is set, about 50-60 minutes.

Let set 10 minutes.

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