10:04 AM

Spinach, Tomato and Cheddar Quiche

"I have made this recipe many times and it is so easy to mix in a cup of sautéed shrimp or cooked sausage to add more flavor and make it into a one-pan meal." - Jahmica Walker, Dacula


  • 1 9-inch refridgerated pie crust
  • 1 10-oz. package forzen chopped spinach, thawed and drained
  • 1 cup grated cheddar cheese
  • 2 Tbsp. butter
  • 1/2 cup tomato, diced
  • 1/2 cup onion, diced
  • 1 Tbsp. minced garlic
  • 4 eggs, lightly beaten
  • 1 cup cream, light or heavy
  • 1/2 tsp. hot pepper sauce
  • 1/4 tsp. dried oregano
  • Salt/pepper, to taste


Preheat oven to 350 degrees. In a pan, sauté butter, garlic, onion, tomato and spinach until tender. Allow to cool. Follow directions on pie crust package to roll into a 9-inch deep dish pie plate. Sprinkle 1/2 cup of cheese on bottom of crust. Top with spinach, onion and tomato mixture. In a medium bowl, mix together the eggs and cream; season with salt, pepper, oregano and hot sauce. Pour egg mixture into pie plate and top with remaining cheese. Bake for 40-45 minutes or until set.