The Sensitive Kitchen

Thursday, December 31, 2009

Spinoccoli Quiche

Spurred by the happy discovery that my tart pan fits – just – into my toaster oven. Be sure to use the most flavorful sharp cheddar you can find.

5 eggs
1/2" cup milk, or to liking
salt and pepper
Pastry crust for 10" tart pan
2 ounces extra-sharp cheddar, shredded
1/4 pound broccoli florets
1/4 pound frozen spinach

Preheat toaster oven to 375. Beat eggs and milk with salt and pepper. Set custard aside.

Press crust into a 10" tart pan with removable bottom. Sprinkle cheese evenly to line bottom. Sprinkle broccoli and spinach evenly over cheese. Pour custard over vegetables.

Bake for 35 minutes or until custard tests done and crust is lightly browned. Remove tart from pan, cut into 8 wedges, and serve alongside roasted vegetables or a salad.