This quiche recipe is my favorite thing to make when I am hosting a brunch. It looks impressive, but it is really easy to prepare.
The preparation time for my Roasted Tomato, Mozzarella, and Spinach Quiche Recipe is minimal, and you can easily make multiple quiches at a time to feed a crowd. Recently I made two quiches to bring in to work: an Asparagus, Mushroom, and Cheddar Quiche, and this Roasted Tomato, Mozzarella, and Spinach Quiche. I used the same basic quiche recipe for each quiche and just added different vegetables and cheeses.
I figured that one quiche wasn’t really enough to feed the team at work, and it would be fun to make two totally different quiches. Inspired by my obsession with roasted tomatoes, I made this quiche with spinach, roasted tomatoes, and mozzarella. This quiche did take a little longer, since I roasted the tomatoes and wilted the spinach first – but that only took an extra 15 minutes of time.
The tender roasted tomatoes, spinach, and mozzarella are a winning flavor combination. Roasting the tomato deepens the flavor of the tomato while removing some of the excess moisture in the tomato. This helps to make sure that the egg itself maintains its texture.
To make this quiche recipe, you just take a pie crust (I used store bought pie crusts), fill them with whatever your heart desires, and then you pour a mixture of eggs, milk, cream, salt, and pepper over the top. Then the quiche gets baked for 40 minutes. Quiche reheats very well. I reheated the quiches for 20 minutes at 300 degrees, and then brought them to work warm.
Before we get to the recipe, I thought I would share some additional quiche recipes with you!
Here is my most popular quiche recipe, it’s an Asparagus, Mushroom, and Cheddar Quiche that can be made with just 10 minutes of preparation time.
This asparagus and goat cheese quiche has a hashbrown crust.
And here is a Cheeseburger Quiche with a tater tot crust!
Roasted Tomato, Spinach, and Mozzarella Quiche
- 1 9- inch Pie Crust
- 2 medium Tomatoes
- 1 tablespoon Olive Oil
- 1/4 teaspoon Basil
- 1 1/2 cups Baby Spinach
- 1 cup chopped Mozzarella
- 5 Large Eggs
- 1/2 cup Heavy Cream
- 1/2 cup Whole Milk
- 1/4 teaspoon Salt
- a dash of Black Pepper
Heat the oven to 400 degrees. Slice the tomatoes into 1/4 inch round slices. Arrange the tomato slices on a baking sheet. Drizzle the olive oil over the tomatoes. Sprinkle the basil, and some salt and pepper over the tomatoes. Let the tomatoes roast for 10-15 minutes, until soft.
Drizzle just enough olive oil to barely cover a skillet, and heat over medium low. Add the spinach, and cook until just wilted, stirring frequently.
Lower the heat of the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.
Layer the spinach, mozzarella, and roasted tomatoes in the pie crust.
Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.
Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.
Bake for 35-45 minutes, until the center of the quiche has firmed up.