Heavenly Blueberry Cheesecake
Mollie’s Tomato Spinach Cheddar Quiche
Our friends at Mollie Stone’s, one of the Bay Area’s most acclaimed grocers, are sharing their recipe for a delicious quiche. Packed with nutrient-dense spinach and tomatoes, combined with Clover Sonoma eggs, heavy whipping cream, sour cream, and cheddar cheese, this quiche is an incredibly flavorful addition to your brunch or weeknight dinner menu.
Ingredients
- 9” pie shell
- 3 large Clover Sonoma eggs
- 2 cups of fresh spinach
- 2/3 cup Clover Sonoma heavy whipping cream
- 2/3 cup Clover Sonoma sour cream
- 3.5 ounces Clover Sonoma medium cheddar cheese, shredded
- 1 cup of cherry tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh Basil for garnish
Directions
1
Preheat your oven to 400°F. Follow directions on your pie shell packaging for thawing and prep instructions. Once thawed, place pie shell into your pie pan.
2
In a medium bowl, whisk the eggs, heavy cream, sour cream, and shredded cheddar cheese until well combined. Meanwhile, lightly cook the spinach in a pan to soften it, then chop it finely, removing any excess water. Spread the chopped spinach, salt, and pepper into the egg mixture. Stir everything together with a whisk to ensure the ingredients are evenly distributed.
3
Pour the prepared filling into the pie shell, stopping just short of top, spreading it out evenly with a spatula if needed. Gently place the cherry tomatoes on top of the filling, spacing them out for an attractive presentation.
4
Lower the oven temperature to 325°F and place the quiche in the oven. Bake for 25-30 minutes or until the filling is set and golden brown. The edges should be golden, and the filling should look puffed up and soft.
5
Remove the quiche from the oven, place freshly sliced basil on top and let it cool for 10-15 minutes. This helps the filling set completely for cleaner slices. Serve it warm or allow it to cool further and serve it chilled. Either way, it's a crowd-pleaser!
