Tomato Spinach Quiche

My husband and I thought a quiche would be a really great idea for breakfast.  We had left over fresh spinach from the other night's One Pot Wonder Tomato Meatball Linguine, so we thought "why not?"  We also had a pre-made pie crust that had been sitting in the freezer for a while, so we wanted to "get rid of it".

This is where I tell you that when we started out, we had an idea in mind that we needed crazy amounts of ingredients and when we put the onions, spinach and basil into the bowl, we had too much.  It looked more like spinach with eggs as opposed to eggs with spinach. So we've amended the ingredient list appropriately.  But, you will see in the pictures that we have two quiches - one with the pie crust and one without.  As with all cooking projects, experiment!  After all, a recipe is the culmination of all failed attempts when trying to come up with a delicious dish.

Ingredients

• 1 pre-made pie crust bottom (follow instructions on package)
• 6 eggs, beaten
• 1 14.5 oz. can diced tomatoes
• 2 oz fresh spinach, chopped
• 3 sprigs fresh basil, chiffonade
• 1/2 onion, minced
• 3 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon garlic powder
• Salt & pepper to taste
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350*F.
2. If you haven't already done so, follow instructions for pre-made pie crust bottom. You want this to be cooled off before pouring in egg mixture, or it will start to cook the eggs from the bottom.
3. In a small bowl, whisk together the flour, baking powder, garlic powder, salt & pepper.
4. In a large bowl, beat eggs. Add the flour mixture and whisk until most of the lumps are gone.
5. Add tomatoes first. Then fold in onions, spinach & basil. I used a wooden spoon.
6. Mix in a 1/2 cup of your cheese.
7. Pour entire mixture into pie crust.  Sprinkle remaining cheese on top.
8. Put the "pie" into the oven and back for 35-40 minutes.
9. Enjoy.

Pictures (with comments)

Here are some pictures of the raw ingredients.



The egg mixture is so colorful and pretty!  As you can see, it doesn't look as if there are enough eggs in this mixture, but rest-assured there are!


Everything poured into the pie-crust.


Sprinkle the cheese on top!


Here is the finished quiche with the pie crust.


Here is the finished quiche without the pie crust. They both look yummy!


Yummy little slice!


Close-up!

We expected this to be a complete failure because of the overabundance of ingredients.  After splitting this into two separate containers and baking them, the results differed from our original expectations.  The recipe turned out better than we could have ever expected.  This is one of those dishes where you can use just about anything to make it delicious.  Our 13 month old son approves with his "num num" noises.