faux foodie

Cheesy Spinach and Tomato Quiche
November 10, 2013, 9:40 pm
Filed under: breakfast, Health, main course, Sunday, weeknight

Our friend made this for us–it is delightful. Tastes delicious but also healthy. I plan to make several and freeze them.


3 cups tightly packed fresh baby spinach
8 whole eggs
¼ cups shredded parmesan cheese
½ cups cubed cheddar cheese
3 roma tomatoes, washed and cut into thin rounds
¼ cups milk
1 whole russet potato, peeled and sliced into very thin rounds (if your potatoes are small, you may need two)
½ tsp pepper
1 tsp salt
1 tsp Italian seasoning


  1. Preheat your oven to 375.
  2. Spray a 9-inch pie plate with nonstick spray.  Layer the potato rounds on the bottom and sides of the pan – note that you probably won’t fill in every crack with potato and that’s OK.  Bake the potatoes in the oven for about 10 minutes until they start to look a little translucent; set aside while you finish the rest of the prep.
  3. In a large bowl whisk together the eggs and milk until smooth.  Add in the seasonings and whisk until well-combined.  When the potatoes are done par-baking layer the spinach on top of the potatoes and the cheese on top of the spinach.
  4. Gently pour the egg mixture over the top, being sure to redistribute the cheese as needed to make it all even.  Layer the tomatoes on top of the egg mixture.
  5. Bake at 375 for 30-40 minutes until the middle is no longer jiggly.  Sprinkle with the parmesan cheese and broil just until the cheese on top is brown and bubbly.  Remove from oven and let sit for 5 minutes before serving.  Devour!