Raise your hand if quiche makes you feel just a wee bit fancy.
... no? It's just me? Eh... fine. Be that way.
Truth be told, I don't think you can go wrong when there's pizza dough and cheese involved. And when you add veggies in there... well, I guess that makes it a little bit healthy too.
This is a great recipe for leftovers. For realsies. I definitely thank myself for making it when I'm running late in the mornings and can quickly heat it up and run.
Plus, it's yummy. And pretty. And fancy.
Spinach, Shallot & Tomato Quiche
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2 tsp olive oil
6 large shallots, uncooked, chopped
2 cloves garlic, fresh, minced
1 tsp sugar
10 oz frozen spinach, thawed and squeezed dry
10 oz refrigerated pizza crust
3/4 cup fat free evaporated milk
2 eggs, lightly beaten
1/4 cup light sour cream
1 egg white, lightly beaten
1 healthy dash black pepper
1/2 cup monterey jack cheese, freshly grated
12 cherry tomatoes, halved
1. Heat a large nonstick skillet over medium-high heat. Add oil, shallots, garlic and sugar. Cook until lightly golden. Add the spinach and cook 2 minutes longer; remove from the heat.
2. Preheat oven to 350ºF. Using nonstick spray, lightly coat a 9-inch pie pan.
3. Carefully shape dough into a 4-inch circle. Cover lightly with plastic wrap and set for 10 minutes. Roll the dough into an 11-inch circle; fit the dough into the pie pan and pinch the edges.
4. Combine the milk, eggs, sour cream, egg white and pepper in a medium bowl. Sprinkle the cheese over the bottom of the crust. Evenly spread the spinach mixture over the cheese, then pour in the egg mixture. Arrange the tomato halves, cut-side up, evenly on top.
5. Place pie pan on a baking sheet and bake for 45 minutes. Remove from the oven and let stand 10 minutes before cutting. Serve immediately or at room temperature. Refrigerate leftovers.