I was looking through my fridge and wasn’t sure exactly what to make. I tend to shop based on what I am going to cook, so there are few days with “extra” food in the fridge but I did manage to make a quiche.
Simple was the objective. I had a Pillsbury pie crust so I used that. For the filling I used onion, garlic, tomato and spinach. I pulled out some cheese we had from the cheese chop and I went with one I can’t remember the name of, but it had a taste similar to cheddar but with a slight parmesan note. The egg was just egg, yogurt, salt and pepper. Again – simple.
- 1 pie crust
- 1/4 onion, sliced thin
- 2 cloves garlic, sliced
- 1 tomato, chopped
- ~2 cups baby spinach
- cheese to taste
- 4 eggs
- 1 container plain Greek yogurt
- salt and pepper
Par bake the pie crust in a 400 degree oven for about 8 minutes. While this is baking, prepare the filling. Once out of the oven, reduce heat the 350.
In a pan over medium heat, cook onions, stirring frequently until softened, about 5 minutes. Add garlic and cook for one minute more. Season with salt and pepper. Add tomatoes and cook 2 minutes then add spinach and toss until wilted. Remove from heat.
In a bowl, mix eggs and yogurt. Season with salt and pepper and mix well.
Crumble cheese (cheddar would work really well here, but use what is on hand) over the bottom of the pie crust. Add vegetable mixture, then another layer of cheese. (This sounds really cheesy, but I think I used about 2 ounces of cheese total – I could have used more, maybe a quarter cup) Pour egg mixture over and shake pie plate to set.
Bake in 350 degree oven for 35-40 minute, just until set. Cover part way through if crust browns to prevent burning. Remove from oven and let rest 5-7 minutes. Slice and serve.