You can also bake these in mini tart shells. I chose the graham cracker crusts because I liked the balance between sweet and savory. Don’t skip the flakey salt on top! It really completes the dish.

For the tomatoes:
2 tomatoes, thinly sliced (halved for mini quiches)
1 tablespoon olive oil
¼ teaspoon black pepper
1 teaspoon salt
¼ teaspoon basil
1 graham cracker crust

For the filling:
3 tablespoons olive oil
1 onion, diced
1 cup tightly packed spinach leaves
4 eggs
½ cup heavy cream
½ cup milk
¼ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese

Flaky salt, for sprinkling

  1. Preheat oven to 400ºF.
  2. Toss tomatoes in olive oil and spices. Spread on a lined baking sheet or in a baking pan and roast for 15 minutes.
  3. Meanwhile, prepare the filling. Heat olive oil in a sauté pan. Add onion and sauté until softened, approximately 5 minutes. Add spinach and mix until wilted, 1-2 minutes. Remove from heat.
  4. In a large mixing bowl, beat eggs. Add cream, milk, cheddar, salt, pepper, and the spinach and onion mixture.
  5. Pour mixture into pie crust. Top with roasted tomatoes and flakey salt.
  6. Bake for 35-45 minutes until set and slightly golden.


Yield: 12 mini pies or 1 (9-inch) pie

For more great recipes, check out this weeks issue of Whisk by Ami