Spinach Tomato Basil Quiche

This quiche is so simple and you can easily substitute ingredients that you love! Not to mention, I'm sharing my mom's rich flaky pie crust that is delicious with anything sweet or savory. Enjoy!

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Servings: 4

Prep Time: 00:15

Cook Time: 00:45

Pie Crust

1 cup shortening, butter flavored

1/2 tsp salt

2 cups all purpose flour

1/4 cold water

Egg Mixture

6 large eggs

1 cup milk

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp basil

1/2 tsp pepper

1/4 tsp salt


1 cup fresh spinach, chopped

1/4 cup roma tomato, chopped

1 1/2 cup colby jack cheese*


1Preheat oven to 375 degrees F

2To make the crust, measure shortening into a bowl. Add salt and half of flour. Stir with spoon until ingredients cream together and mixture is smooth and satiny. Add water and remaining flour. Stir with spoon until mixture clings together in ball. Roll out as desired. Do not be afraid to handle. Tip: I roll mine out between 2 pieces of wax paper an remove slowly while it is in pie plate. Any tarts can be patched by just pressing dough back together.**

3Line pie dish with rolled pie crust. Repair and finish edges with an desired design. Start layering half of your chopped spinach into your pie shell, followed by half of the tomato, then half of the cheese. Repeat once more with the rest of your fillings.

4Whisk eggs*** together in a mixing bowl, add milk and seasonings. Pour this mixture over your fillings in the pie dish.

5Put pie dish in the oven for 35-45 minutes. Bake, cool slightly and enjoy!

Additional Notes

*Subsitute mozerella cheese for more classic Italian flavor OR switch out the tomatoes for bacon and serve it for breakfast. The possiblities are endless!

**Makes 2 pastry shells, I split the dough and put the other half in the fridge for later. ***I do 3 whole eggs and 3 eggs with the whites only.

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