How to Make a Summer Quiche with Spinach, Mozzarella & Tomato!

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while still providing creaminess.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

fresh basil

🥗Healthier: dried basil

💰Cheaper: no herb

Dried basil is more shelf-stable.

Mix the ingredients for the dough by crumbling butter into flour and salt by hand or using a food processor.

Add ice water one tablespoon at a time until it forms a ball of dough.

Refrigerate the dough for at least 30 minutes.

Slice the onions and sauté them in a pan until browned and caramelized.

Add spinach to the pan and cook until wilted, being careful not to overcook it.

Roll out the dough to the size of a 13x9 inch glass pan.

Transfer the rolled out dough to the pan and patch up any holes.

Prick the dough all over with a fork and parbake for 10 minutes until lightly golden brown.

Combine eggs in a bowl and whisk them together.

Add half and half, cheese, salt, and pepper to the eggs and whisk again.

Add the cooled spinach and onion mixture to the egg mixture and whisk again.

Remove the parbaked dough from the oven and pour the filling into the dough.

Bake again at 350°F (176°C) for at least 30 minutes, up to 60-70 minutes, until golden brown and no longer jiggly.

Top with fresh tomatoes and fresh mozzarella if desired.

Garnish with fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens