Spinach and Tomato Quiche

It’s good for you and tastes fabulous!

1 (10oz) pkg frozen chopped spinach, thawed & squeezed dry
2 garlic cloves, minced
2 tblsp extra virgin olive oil
4 large eggs
½ cup whole milk
½ cup heavy cream
½ cup gruyere cheese
½ cup grated parmesan cheese
½ teaspoon salt
½ tsp black pepper
¼ teaspoon dried oregano
½ cup cherry tomatoes, sliced in half
1 homemade or store bought all-natural pie crust
1.    Preheat oven to 375 degrees.
2.    In small skillet, sauté garlic and spinach in olive oil for 5 minutes or until heated through. Set aside.
3.    In large bowl, whisk eggs, milk and heavy cream. Shred gruyere cheese and add to mixture, along with grated parmesan cheese. Season with salt, pepper and oregano.
4.    Stir in spinach and tomatoes. Pour mixture into prepared pie crust.
5.    Bake for 20-30 minutes or until egg is golden brown and filling is set.
Makes 1 quiche.

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