Cherry Tomato Leek and Spinach Quiche

     

  Do you love quiche as much as I do? I don’t know why I don’t make them more often. There is just something magical about eating pie crust for breakfast. Especially when that flaky crust is filled with eggs, basil, yummy veggies, and GOAT CHEESE. This is a vegetarian recipe that combines cherry tomatoes, leeks, spinach and goat cheese to make a hearty breakfast, brunch, or dinner. 

Ingredients

• 1 9-inch pie crust 
• 1 cup (packed) sharp cheddar cheese, shredded
• half a leek, chopped
• 1 (9 ounce) box frozen chopped spinach, thawed and squeezed dry
• 1/4 cup fresh basil, chopped
• 4 ounces goat cheese, crumbled
• most of a 10 ounce box of cherry tomatoes, halved
• 6 large eggs
• 1 and 1/4 cups Almond Breeze Almond milk Original
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Fresh basil, to garnish

Instructions

• Preheat your oven to 375 degrees F. Use nonstick spray or butter to grease your pan.
• Arrange the pie crust into a quiche pan or 9 inch pie pan. Trim the edges if necessary.
• Sprinkle cheddar cheese on the bottom of the crust.
• Trim the green parts of the leek, as well as the roots.  Run under cold water, using your fingers to bend back the layers. Leeks are super dirty, so do a good job. Save half of the leek for something else (top a pizza! Throw in soup!) Use a sharp knife to chop one half of the leek, make the pieces about the size you would chop an onion. Sprinkle the chopped leek over the cheese.
• Use your hand to squeeze the thawed out spinach. Try to get out as much moisture as you can. Spread the chopped spinach over the leeks.
• Sprinkle 1/4 cup fresh basil next.
• Crumble the goat cheese using a fork. Sprinkle over the basil.
• Use a serrated knife to halve most of the cherry tomatoes. Fit as many as you can on top of the quiche. I used maybe all but 10.
• In a large bowl or stand mixer, beat together 6 eggs, Almond milk, salt, and pepper. Beat for about 1 minute, then pour over the quiche.
• If your quiche pan separates, or if your quiche looks very full, make sure you place the dish on a baking sheet just in case it leaks or overflows.
• Bake at 375 for 40-50 minutes, or until the top has started to brown and the quiche doesn't wiggle when you shake it.
• Remove from the oven and let cool a few minutes before diving in. Garnish with fresh basil and enjoy!