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Spinach and Tomato Quiche

By Judith Finlayson

Spinach and Tomato Quiche

Spinach and Tomato Quiche


The Vegetarian Slow Cooker by Judith Finlayson

 

 

Although this quiche is somewhat untraditional given the cracker crumb crust, the cream-based filling is easy to prepare and the results are very tasty. Serve this with a tossed green salad for brunch, lunch or a light supper.

 

Serves 4 to 6

Entertaining Worthy

 

Tip

I always use unsalted butter, not only because I prefer the taste, but also because it allows me more control over the quantity of salt I consume.

 

Make Ahead

Complete Step 1. Cover and freeze for up to 2 days. When you're ready to cook, complete the recipe.

 

• 6-cup (1.5 L) baking or soufflé dish, lined with greased heavy-duty foil

• Large (minimum 5 quart) oval slow cooker

• Food processor

 

Crust

1 cup cracker crumbs (about 20 crackers)        250 mL

2 tbsp melted butter (see Tip, left)  25 mL

Filling

3 eggs                                                  3

1 cup heavy or whipping (35%) cream    250 mL

2 cups  packed baby spinach leaves      500 mL

1  can (14 oz/398 mL) diced tomatoes with juice  1

1⁄2 cup finely grated Parmesan cheese 125 mL

1⁄3 cup finely chopped shallots       75 mL

 

1. Crust: In a bowl, mix together crumbs and butter. Press mixture into bottom of prepared dish. Place in freezer until ready to use.

2. Filling: In a food processor, combine eggs and cream. Process until blended. Add spinach, tomatoes with juice, Parmesan and shallots and pulse until spinach is chopped and ingredients are blended. Pour into chilled crust. Cover dish tightly with foil and secure with a string. Place in slow cooker stoneware and pour in enough boiling water to reach 1 inch (2.5 cm) up the sides of the dish.

3. Cover and cook on High for 3 to 4 hours, until a tester inserted into the center of the custard comes out clean. Let cool slightly. Serve warm.