Spinach and Tomato Quiche

 I cut this out of The Milwaukee Journal on May 1, 1994. It is one of my favorites. The section was called "The Sunday Cook" and the author us Grace Howaniec.

Ingredients

• 1 unbaked (9inch - diameter) pie shell, homemade or commercial refrigerated crust. I make my own and prebake it.
• 1 pound fresh spinach, stemmed. (one 10 oz. frozen, thawed, uncooked drained chopped spinach may be substituted. I use fresh.
• 4 green onions, chopped (1/2 cup)
• 1 clove garlic, minced (1 teaspoon)
• 2 T. butter or margarine
• 6 ounces Swiss cheese, shredded (1 1/2 cup)
• 3 large eggs, lightly beaten or 3/4 cup egg substitute
• 3/4 cup skim or low fat milk
• 1/2 t. salt
• 1 t. leaf basil, crumbled. I use fresh basil
• 1/2 celery salt
• 33 medium fresh plum or Roma, tomatoes, thinly sliced crosswise
• 1 T. dry bread crumbs
• 1 T. grated Parmesan cheese

Directions

Line ungreased pie plate with crust fluting the edges as desired. (I use a quiche dish. I also precook the crust at 425 degree F using pie weights. This makes the crust a little crispy.) NOTE: use a glass pie plate for crisper crust

Cook the spinach and drain well. (should make 1 cup. I often don't make this much.) Squeeze out excess water, chop fine.

In a 10 inch skillet, saute green onion and garlic in butter until golden brown, about 2 minutes. Add reserved spinach; cook over medium heat, stirring constantly until all excess moisture evaporates, remove from heat.

In large bowl, blend together spinach mixture, Swiss cheese (i often use other cheeses but Swiss is the best.) eggs, milk, salt, basil and celery salt; mixture will be dense. Pour into prepared pie shell. Arrange tomato slices around the outer edge with slices overlapping. Bake at 425 degree 15 minutes; lower temperature to 350 degrees and bake 10 minutes longer.

Meanwhile, in a cup, mix bread crumbs and Parmesan cheese, When quiche has cooked 25 minutes, open oven and sprinkle the crumb mixture over the tomato slices. Make 10 minutes more (a total of 35 minutes), or until the top is puffy and center quivers slightly when quiche is removed.

Makes 8 servings.

I like to serve this with blueberry muffins, though any muffin will do. along with fresh fruit.

Picture taken in 2024, 30 years later.