Goat Cheese, Spinach & Tomato Quiche

Bring your A-game to brunch with this quiche filled with goat cheese and spinach, and topped with tomato slices.

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Have you heard this nonsense that TN may no longer observe daylight savings time? It has been proposed that after the clocks advance this spring, to never change them again in the state of Tennessee. At first I heard that the entire state was going to be in Eastern time which made absolutely zero sense since most of the state resides in Central time.

Thankfully that was wrong information. But either way I don’t like the idea. TN borders so many states that it undoubtedly would cause problems for cities (such as Memphis) on the edges. However I would be okay with a nation-wide eternal continuation of daylight savings. No more winters with 4:30 pm sunsets? Sounds fantastic to me.

This quiche was actually made the morning after all that snow hit east TN. I figured it was a good opportunity to make my parents breakfast and actually beat my dad to the punch because he had the same idea, but I woke up earlier. I decided to let him cook breakfast on Valentine’s Day instead.

Post updated 11/22/20, photo above is the original.

Two years ago: Crispy Parmesan Green Beans

Three years ago: Feta & Broccoli Pizza

GOAT CHEESE, SPINACH & TOMATO QUICHE

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Yield: 6-8 servings Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (9-inch) refrigerated pie crust, uncooked
• 1/2 Tbsp olive oil
• 1/4 cup diced shallot
• 2 cups fresh baby spinach, torn
• 6 eggs
• 1 cup milk
• Salt and pepper
• 4 oz. goat cheese, crumbled
• 1 ripe tomato, cut in 1/4-inch slices

Directions

1. Preheat oven to 350 degrees. Fit pie crust into a 9-inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add shallot and spinach; cook, stirring occasionally, until spinach is wilted and onion is softened. Let mixture cool slightly.
3. In a large bowl, whisk together the eggs, milk, salt and pepper. Add the spinach mixture and goat cheese, stir to blend.
4. Pour into prepared pie pan and top with tomato slices.
5. Bake in preheated oven until eggs have set, about 40-50 minutes. Let cool for 10 minutes before serving.

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