Ingredients: 1 All Purpose Pie Crust – recipe,2 Whole Eggs,3/4 cup Milk,1 cup Spinach Leaves (Palak),1 Onion – chopped,4 cloves Garlic – chopped,1 teaspoon Rosemary,Salt – A pinch
Time in minutes: 45 Servings: 4 Course: World Breakfast Diet: Eggetarian
Instructions: To begin making the Spinach and Tomato Quiche Recipe, make the pie crust by following our instructions in the recipe link.Pre heat the oven to 180 degree Celsius for 10 minutes. Make your tart pan ready and poke them with fork evenly, place a foil over it and drop in uncooked beans. This is done so that the pie crust will hold its shape after you blind bake it.Place the tart tins in the oven for 15 minutes and blind bake it. To make the filling, heat a sauce pan with olive oil, add onions and garlic and saute them until it softens.Add spinach leaves, sprinkle with salt and cook until all the water has evaporated. Finally season it with rosemary and switch off the heat.Beat egg and milk in a bowl till it combines, add sautéed spinach and mix.Take the tart tins out and remove the foil, pour this mixture onto the half-baked tarts and bake them again for 25 minutes.Serve the Spinach and Tomato Quiche Recipe along with a bowl of fruits by the side and cup of hot tea to finish of your morning breakfast.