Jump to Recipe·Leave a Comment
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Read our disclosure policy.
The cheese goes on the bottom of the crust, not only on top. That layer is what keeps the pastry from going soggy under the vegetables, and it’s the reason this holds together when you cut it.
Rinse and drain the canned tomatoes properly, and take the onions all the way to caramelized rather than just soft. The two tablespoons of pastry flour go in with the vegetables to catch whatever liquid is left.
Thirty minutes at 400, then let it sit before slicing. Warm quiche falls apart.
Preheat oven to 400F.
Heat avocado oil in a large skillet over medium high heat. Add in onion and cook until caramelized. Add in garlic and stir until fragrant. Add in chopped spinach and mix well.
Once canned tomatoes are rinsed and drained, add them to skillet along with pastry flour and basil. Mix well and turn off flame.
In a bowl, whisk together eggs, milk, salt, and pepper.
Scatter 1 cup of shredded cheese on the bottom of your pie crust. Then add vegetable mixture on top. Follow with the egg mixture. Finally, sprinkle the remaining 1/2 cup cheese on top.
Bake for 30 minutes or until top is golden. Cool a bit before serving so crust doesn't fall apart. Enjoy!
