MOLLIE'S TOMATO SPINACH CHEDDAR QUICHE

Serves 6 people

Prep Time: 15 mins
Cook Time: 1 hour, 10 mins
Set Time: 10 mins
Total Time: 1 hour, 35 mins

Preheat and Prep: Preheat your oven to 400°F. Follow directions on your pie shell packaging for thawing and prep instructions. Once thawed, place pie shell into your pie pan.
Make the Filling: In a medium bowl, whisk the eggs, heavy cream, sour cream, and grated cheddar cheese until well combined. Meanwhile, lightly cook the spinach in a pan to soften it, then chop it finely, remove any excess water. Spread the chopped spinach, salt, and pepper into the egg mixture. Stir everything together with a whisk to ensure the ingredients are evenly distributed.
Assemble the Quiche: Pour the prepared filling into the pie shell, stopping just short of top, spreading it out evenly with a spatula if needed. Gently place the cherry tomatoes on top of the filling, spacing them out for an attractive presentation.
Bake: Lower the oven temperature to 325°F and place the quiche in the oven. Bake for 25-30 minutes or until the filling is set and golden brown. The edges should be golden, and the filling should look puffed up and soft.
Cool and Serve: Remove the quiche from the oven, place freshly sliced basil on top and let it cool for 10-15 minutes. This helps the filling set completely for cleaner slices. Serve it warm or allow it to cool further and serve it chilled. Either way, it’s a crowd-pleaser!

Thaw the Pastry: Follow directions on your pie shell packaging for thawing and prep instructions.
Pre-Cook Spinach: Lightly cook the spinach to reduce excess moisture and prevent the filling from becoming soggy.
Use Fresh Ingredients: Opt for fresh spinach and cherry tomatoes for the best results.
Check Doneness: The quiche is ready when the center is set but still slightly jiggly – overbaking can cause it to dry out.
Cool Before Slicing: Let the quiche cool for 10-15 minutes after baking to ensure clean slices and a firm texture.