Quiche is not just for breakfast; try it for lunch or dinner too. It can be made with almost any of your favorite ingredients. You can also make it ahead of time and refrigerate. Reheat single slices in the microwave for a quick breakfast, lunch or dinner. This particular version was very light in flavor and quite easy to create. Everything was mixed and stirred in one bowl, except for the spinach, which was wilted in the microwave. The hardest part is waiting for it to come out of the oven, because of the wonderful aroma of it baking!
1 pre-made pie crust thawed
2 large handfuls of spinach (once wilted about 1 cup of spinach)
6 large eggs beaten
1 cup of half and half (half cream and half milk)
1 – 5.2 oz. container of Boursin brand cheese with garlic and fine herbs
1 cup of packaged low moisture mozzarella cheese
1 teaspoon of kosher salt
2 Roma tomatoes thinly sliced
Place and mold pie crust into a deep pie dish about 2 – 3 inches deep. Don’t precook. If using a deeper pie dish, extra eggs and cream may be needed. In a microwave safe bowl add two handfuls of spinach. Microwave for 60 seconds until wilted. Drain liquid and set aside. You may have to wait until cooled to squeeze out the liquid. In a large bowl using a mixer, beat eggs until fluffy. Add half and half, Boursin brand cheese, mozzarella cheese and salt and mix using a spoon until evenly combined. Add spinach and mix using a spoon. Pour into pie pan and place sliced Roma tomatoes to top of the quiche. Bake in a preheated oven at 375 degrees for about 30 minutes or when a knife is inserted it comes out clean. Allow to cool for about 10 minutes before serving.
For breakfast juice, coffee, tea or a mimosa; for lunch an ice tea or lemonade; for dinner try Rodney Strong Chardonnay (California), Les Eglantiers Tavel Dry Rosé (France) or Bogle Vineyards Pinot Noir (Russian River Valley).