Saturday, July 6, 2013

SUMMER MENU-A-DAY FOR JULY ~ Spinach, Gouda, and Grape Tomato Quiche


Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
After all the celebrating, today feels like a breakfast for dinner kind of day. Prepare this ahead of time, go to the beach for the day, come home and warm it up...dinner in a snap!
#6 - Spinach, Gouda, and Grape Tomato Quiche served with Chicken Apple Sausages.

Spinach, Gouda, and Grape Tomato Quiche

1 prepared pie crust
1 teaspoon Wildtree Natural Grapeseed Oil
3 ounces spinach (about 2 cups packed)
4 eggs
1 cup milk
1/2 cup gouda, shredded
1 tablespoon Wildtree Smoked Mozzarella & Tomato Blend
¼ teaspoon salt
1 cup grape tomatoes, halved
Preheat oven to 350°F. Unroll the dough and press it lightly into a 8 inch pie pan. Use a fork to poke a few holes in the bottom of the pie crust. Place a piece of parchment paper in the pie crust and then top dried beans or legumes. This will keep the pie crust bottom from rising and the sides from falling. Bake for 20 minutes. Meanwhile heat the Grapeseed Oil in a skillet over medium heat. Add the spinach and saut√© until just wilted. Remove from heat. In a mixing bowl whisk together the eggs, milk, gouda, Smoked Mozzarella Blend, and salt. Remove from the oven. Remove the beans and parchment from the pie crust. Spread the spinach in a even layer in the bottom of the pie crust. Pour the egg mixture over the top. Arrange the halved tomatoes on top of the egg, cut side down. Bake the quiche for 35-40 minutes or until the egg is set and cooked through

To order your Wildtree groceries please go to

No comments:

Post a Comment