Tomatoes are in season from early May to the end of October, depending on your location. That’s a great thing since there are so many delicious ways to enjoy this juicy, fruit of the vine, that we prepare as a vegetable. Only fresh, ripe tomatoes will do. There is no substitute when making this recipe. Tomato Spinach Quiche has been a summer favorite of ours for a decade. Fortunately, some things don’t change with time. I love it now just as much as I did at first bite, ten summers ago.
A neighbor shared three hefty, freshly picked tomatoes with us this week, just enough to make this superb dish. So, I did. You should try it too. Head out to the garden or your local farmers’ market and grab several of these tasty treasures while they’re still in season.
Do you make your own pie crust? Too much trouble you think? Well, you’ll find this recipe super easy. No rolling pins or pastry cutter, and no trouble. You make this pie crust right in the pie or quiche pan. You can use your choice of flour and make it pretty if you wish. My version looks rustic, but passes the taste test. If you have pie pastry on hand, just skip down to the quiche recipe.
One-Pan Pie Pastry Recipe
A no-mess piecrust, make in the pie or quiche pan!
1 cup all-purpose, unbleached flour (*I use Bob’s Red Mill gluten-free, all-purpose baking flour mix made with garbanzo bean flour.)
¼ teaspoon sea salt
¼ cup olive oil or melted coconut oil
3 tablespoons water
Directions: Place the flour and sea salt in the pie or quiche pan. Measure the oil in a measuring cup and add the water. Beat with a fork to blend. Pour over the flour in the pan, and stir with a fork until thoroughly mixed. Add additional drops of water if mixture is too dry to form a dough. Press dough into shape against the pan and up the sides with your fingertips.
You do not need to bake this crust before filling with quiche ingredients.
Tomato Spinach Quiche Recipe
Pie pastry, your choice or see above recipe
10-ounce pkg. frozen chopped spinach, thawed and drained
3-4 fresh tomatoes, sliced
Sea salt and basil, dash of each
½ to ¾ cups Sharp Cheddar cheese, grated
3 large eggs
1 cup cream
1 tablespoon all-purpose, unbleached flour (*The flour I use is noted above.)
1 teaspoon Italian seasoning
1 teaspoon sea salt
½ teaspoon onion powder
¼ teaspoon black pepper
About the Author:
Deborah Tukua is a nonfiction author, and editor of Journey to Natural Living. She is author of seven books including, Naturally Sweet Blender Treats: 55 Fresh from the Blender Recipes, and Marketing Strategies for Chiropractic Success. Deborah has been a regular lifestyle feature writer for the Farmers' Almanac since 2004.
Articles and recipes by natural living and healthy lifestyle author and writer,
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