This is a follow up post to my Gluten-free Almost Paleo Spinach and Feta Quiche. Since then, I've made a cheddar and broccoli quiche and this manchego and roma tomato quiche. Let me just say, they are deeeelish, easy to make, high protein, low carb creations!
A few tips I've learned along the way:
1. Make sure to remove the excess water from your spinach if using frozen.
No one likes a watery quiche.
2. Beat your eggs well so they are nice and fluffy when you bake them.
3. Remove your quiche when you see the top layer turning nice golden brown.
Here is my Manchego and Roma Tomato Quiche.
Pre-heat oven to 350°
- 1 bag of frozen spinach
- 5 eggs
- 1 cup manchego
- 2 roma tomatoes diced
- 2 cloves of garlic minced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
Slice and Dice
An excuse to try out my new Cuisinart Immersion Blender in Seafoam Green (obviously).
Saute garlic and spinach until moisture is removed.
Add manchego and tomatoes in with the eggs.
Put everything in a greased pie pan. Bake for 25-35 minutes. Let cool 10 minutes.
Enjoy!
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