Sunday Supper: Spinach Quiche with Tomato Sauce

January 11, 2009

It’s been a gorgeous crisp day here in Dallas; perfect for a little computer work, a little housework, and a little cooking.  Since I didn’t want to make a trip to the Wally Mart, I had to find dinner ingredients in my house.  What I came up with is Spinach Quiche, but with a simple tomato sauce served alongside to make it a bit different and to add some extra flavor.

The quiche is LilSis’ recipe, that she got from her friend, E, when she lived in New York.  We’ve both been making it for years.  It’s a great simple recipe, and I don’t think it’s as decadent as some recipes. I always make mine without a crust, I just don’t think it’s necessary and it adds a bunch of simple carbs and fat grams so I skip it.  This time, since I’m trying to eat as well as I can but I still want good food, I’m trying out Cabot 50% Light All Natural Cheddar cheese.  I got 2 pounds of it at Sam’s Club the other day, so that’s what I had.  It worked out wonderfully.  It tasted good and cheesy, and didn’t melt away into the quiche like a full-fat cheese does.  The shreds held their shape a little more; I think you can see some areas of intense white cheesy goodness in the photos.

The tomato sauce is just a simple combination of cherry tomatoes, fresh garlic and seasonings.  If I had fresh basil and shallots on hand, I’d use them, but you can really use whatever you have and whatever you like.  I really liked adding the sauce to the quiche!  I don’t know why I hadn’t thought of it before!

Spinach Quiche with Tomato Sauce

Spinach Quiche with Tomato Sauce

Spinach Quiche

4 eggs
1-1/2 c milk (since I’m not a milk-drinker and never have any in the house, I use half evaporated milk and half water)
1 10-oz pkg frozen chopped spinach, thawed, liquid pressed out
1/2 tsp salt
Dash of pepper
Few shakes hot sauce (to taste)
2 c grated cheese (cheddar, parmesan, monterrey jack, gouda or any combination of cheeses)
2 Tblsp flour

Whisk together the eggs, milk, spinach and seasonings.  In a small bowl, toss the cheese with the flour, then add to the wet ingredients.  Mix together and pour into a greased pie plate.  Bake at 350 degrees for 45 minutes to an hour, until set and golden brown.

Tomato Sauce

4 cloves garlic, crushed
3 Tblsp olive oil
2 c cherry tomatoes, halved
Salt to taste

Seasonings of your choice. I used:

1/2 tsp minced dried garlic
1 1/2 tsp freeze-dried shallots
1/4 tsp dried granulated onion
1/4 tsp shallot pepper
1/2 tsp Italian seasoning
1/2 tsp sugar
Few dashes of hot sauce

Saute the garlic in the oil for a few minutes, but don’t let it brown.  Add the tomatoes and seasonings, and simmer 10 minutes or so until the tomatoes start to soften.  You can leave the sauce chunky, but I prefer to whir it around a little bit with an immersion blender.  With a small quantity like this, watch out though.  I sprayed tomato sauce all over my countertop and backsplash, not to mention myself!  Keep sauce warm until quiche is done.

An easy Sunday Supper!

An easy Sunday Supper!

Cut yourself a slice of quiche, and spoon the sauce over it.  Sprinkle with a little parmesan if you have it.  Bon appetito!


7 Comments so far

  1. Posted by LilSis

    January 11, 20097:44 pm

    Great idea to add the tomato sauce! I never would have thought of that, but what a perfect combination! Thanks for sharing that! It looks yummy!

  2. Posted by SisMama

    January 12, 200912:39 am

    That does look dee-licious..I may have to make one soon..

  3. Posted by Wendy

    January 12, 20096:40 am

    This looks amazing! I’m thrilled that the 50% cheddar worked so well for you – I’ve not used it in quiche and am definitely going to make this!

    AND I would love to link to your post on the Cabot blog – would that be okay with you? Maybe even on Wednesday for our “SAY CHEESE” day if you’d allow us to post the photo, as well. (no pressure :)

    Would you drop me a note if it’s okay? Thanks!

  4. Posted by Eva

    January 12, 20096:30 pm

    My 11 year old son loves this quiche and he swears that he doesn’t like spinach. So for me it is a win, win (he eats it for breakfast, lunch and dinner and it is good for him)!

    Love the addition of the sauce!

  5. Posted by BigSis

    January 13, 20098:39 pm

    LilSis: The tomato sauce really worked with it. You’ll have to try it. You could use a jarred sauce too, of course.

    SisMama: Hey, thanks, give it a try!

    Wendy: Thanks for your comment, cheese lady! We’d love to have our photos on your blog!

    Eva: Thanks so much for a great recipe! Do you ever make it without the crust?

  6. Posted by SisMama

    January 16, 20098:49 am

    It was fun to see your perfect photo of the spinach quiche on the Cabot cheese blog..Looks good–tastes great..

  7. Posted by BigSis

    January 16, 20096:14 pm

    It was fun to be able to share the photo with the Cabot folks, especially because that 50% cheese is seriously good! Usually low-fat cheese tastes like rubber, but I really like the Cabot cheese, and they didn’t even pay me to say that!

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