CBW's Notes:
10 ounces chopped spinach Ask a question about this ingredient
14.5 ounces Petite Diced Tomatoes, drained Ask a question about this ingredient
2 tablespoons Bread Crumbs Ask a question about this ingredient
3 Large Eggs, beaten Ask a question about this ingredient
1 cup Heavy Cream Ask a question about this ingredient
1 Small onion, diced Ask a question about this ingredient
1 Large Garlic Clove, minced Ask a question about this ingredient
1 tablespoon Olive Oil Ask a question about this ingredient
1/2 cup Cheddar Cheese, shredded Ask a question about this ingredient
1/2 cup Mozzarella Cheese, shredded Ask a question about this ingredient
1 teaspoon Dried Bazil Ask a question about this ingredient
1 teaspoon Dried Oregano Ask a question about this ingredient
1 teaspoon Red Pepper Flakes Ask a question about this ingredient
Sauté onion and garlic in olive until soft.
Ask a question about this stepDrain Spinach in strainer and dry using paper towels or (best method) squeeze excess moisture with hands. Spinach must be very dry.
Ask a question about this stepToss drained tomatoes with the bread crumbs
Ask a question about this stepCombine all ingredients, except tomatoes, stir between each addition. Gently fold in tomato mixture and pour into prepared crust lined quiche plate.
Ask a question about this stepBake at 350* for 50 to 60 minutes. (Butter knife inserted in center should be fairly clean.) Remove from oven and let stand 20 minutes before cutting.
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
