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Cherry Tomato, Leek, and Spinach Quiche

Quiche is the perfect for spring! This vegetarian recipe combines cherry tomatoes, leeks, spinach and goat cheese to make agreat breakfast brunch or dinner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 362 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 9 inch pie crust
  • 1 cup packed sharp cheddar cheese shredded
  • 1/2 leek* chopped
  • 1 (9-oz) box frozen chopped spinach thawed and squeezed dry
  • 1/4 cup fresh basil chopped
  • 4 ounces goat cheese crumbled
  • most of a 10 ounce box of cherry tomatoes halved
  • 6 large eggs
  • 1 & 1/4 cups Almond Breeze Almondmilk Original
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • fresh basil to garnish

Instructions

    Cup of Yum
  1. Preheat your oven to 375 degrees F. Use nonstick spray or butter to grease your pan.
  2. Arrange the pie crust into a quiche pan or 9 inch pie pan. Trim the edges if necessary.
  3. Sprinkle cheddar cheese on the bottom of the crust.
  4. Trim the green parts of the leek, as well as the roots. Spilt the leek lengthwise. Run under cold water, using your fingers to bend back the layers. Leeks are super dirty, so do a good job. Save half of the leek for something else (top a pizza! Throw in soup!) Use a sharp knife to chop one half of the leek, make the pieces about the size you would chop an onion. Sprinkle the chopped leek over the cheese.
  5. Use your hand to squeeze the thawed out spinach. Try to get out as much moisture as you can. Spread the chopped spinach over the leeks.
  6. Sprinkle 1/4 cup fresh basil next.
  7. Crumble the goat cheese using a fork. Sprinkle over the basil.
  8. 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.
  9. In a large bowl or stand mixer, beat together 6 eggs, Almondmilk, salt, and pepper. Beat for about 1 minute, then pour over the quiche.
  10. 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.
  11. Bake at 375 for 40-50 minutes, or until the top has started to brown and the quiche doesn't wiggle when you shake it.
  12. Remove from the oven and let cool a few minutes before diving in. Garnish with fresh basil and enjoy!

Notes

  • *If you are not a leek fan you can substitute 1 bunch green onions, chopped.

Nutrition Information

Serving 1g Calories 362kcal (18%) Carbohydrates 20g (7%) Protein 19g (38%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 214mg (71%) Potassium 389mg (11%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 6049IU (121%) Vitamin C 14mg (16%) Calcium 325mg (33%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 362

% Daily Value*

Serving 1g
Calories 362kcal 18%
Carbohydrates 20g 7%
Protein 19g 38%
Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 214mg 71%
Potassium 389mg 8%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 6049IU 121%
Vitamin C 14mg 16%
Calcium 325mg 33%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.