Spinach and Roasted Tomato Quiche

After rolling around in butter and sugar for the majority of last week making the cake I decided I wanted to make savory food with healthy bright colors.







Spinach & Roasted Tomato Quiche
Ingredients:

• 1 pint grape or cherry tomatoes; roasted
• 1 10oz. package frozen spinach (or equivalent fresh spinach balanced)
• 1-2 cloves of garlic; pressed
• 1/4 cup feta crumbles
• 1/4 cup shredded mozzarella
• 6 large eggs
• 1 1/2 cups heavy cream
• salt & pepper to taste
• 1 recipe for a 9inch pie crust or puff pastry

Directions:

• To roast the tomatoes; preheat the oven to 450 degrees F.  Slice 1 pint of cherry or grape tomatoes in half. Combine 1/4 cup olive oil, 1/4 cup balsamic vinegar, salt, pepper and 1 pint tomato into a mixing bowl and toss together. Spread tomatoes out on a shallow baking sheet and cook on top rack for 15-20 min until caramelized.  
• When the tomatoes are done remove them from the oven and allow them to cool.  Reduce the oven temp to 375 degrees F.
• In a large mixing bowl mix together the eggs, heavy cream, salt & pepper until foamy using a hand mixer on low speed. Set aside
• Mix the prepared spinach, roasted tomatoes, feta and garlic into the bottom of a prepared pie dish with  your crust of choice.  
• Pour the egg mixture over the vegetables and top with shredded mozzarella cheese.
• Bake for 35-45 min or until the egg is set in the middle.