It’s that time of year when I’m trying to figure out how to have tomatoes at every meal to keep up with my garden! Haha luckily I love having “breakfast for dinner”. Breakfast is just too good of a meal to have just once a day. And so whenever I am in need of a quick meal, I always pick a breakfast item. Tonight it was quiche. I tried to include all different areas of my garden harvest but feel free to create your own.
- 1 9-inch pie crust (I like to have the rolled up pie crusts you can get in the refrigerated section at the grocery store. I’ll pull one out when I need pie crust fast and easy)
- 1 cup (packed) sharp cheddar cheese, shredded (I’ve used Asiago and it’s delicious!)
- 1/2 bundle green onions, chopped
- 1-2 cups spinach, chopped
- 1/4 cup fresh basil, chopped
- 4 slice of bacon crumbled
- most of a 10 ounce box of cherry tomatoes, halved (or however many you get from your garden and need to use up!)
- 6 large eggs
- 1 and 1/4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Fresh basil, to garnish
- Preheat your oven to 375 degrees F. Use nonstick spray or butter to grease your pan. I like to use my tart pan because it creates a thin quiche that cooks quicker.
- Arrange the pie crust into a quiche pan or 9 inch pie pan. Trim the edges if necessary.
- Sprinkle cheddar cheese on the bottom of the crust.
- Sprinkle the chopped green onion over the cheese.
- Spread the chopped spinach over the green onions.
- Sprinkle 1/4 cup fresh basil next.
- Crumble the bacon and a prinkle over the basil.
- Use a serrated knife to halve most of the cherry tomatoes. Fit as many as you can on top of the quiche. I used maybe all but 10.
- In a large bowl or stand mixer, beat together 6 eggs, milk, salt, and pepper. Beat for about 1 minute, then pour over the quiche.
- If your quiche pan separates, or if your quiche looks very full, make sure you place the dish on a baking sheet just in case it leaks or overflows.
- Bake at 375 for 30-45minutes, or until the top has started to brown and the quiche doesn’t wiggle when you shake it.
- Remove from the oven and let cool a few minutes before diving in. Garnish with fresh basil and enjoy!