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
- Preheat oven to 400ºF.
- Toss tomatoes in olive oil and spices. Spread on a lined baking sheet or in a baking pan and roast for 15 minutes.
- 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.
- In a large mixing bowl, beat eggs. Add cream, milk, cheddar, salt, pepper, and the spinach and onion mixture.
- Pour mixture into pie crust. Top with roasted tomatoes and flakey salt.
- 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
