Tomato Quiche Florentine with Hearts of Palm
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Preheat oven to 350°F
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- ¼ pie dough
Line 9-inch pan with dough. Make sure crust comes 2 inches up the side of the pan.
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Line crust with parchment paper or foil and fill in with pie weights or beans. Then bake in oven at 350°F for 15 minutes.
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Place thinly sliced tomatoes on roasting rack and lightly brush with olive oil and black pepper and place into oven with pie crust.
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- ⅛ cup spinach, cooked
In the meanwhile, place spinach into a saucepan with hot oil and heat until leaves are mostly dried.
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- ½ oz Gournay cheese
Mix the spinach in with the Gournay cheese. you can substitute this cheese with cream cheese.
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- ⅛ cup feta cheese, crumbled
Take tomatoes out of oven along with crust and remove weights and foil. Then, crumbleaabout half of the feta cheese onto the bottom of the crust.
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Spread spinach-cheese mixture along bottom of crust. Be sure to keep feta randomly dispersed below.
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- 3⅛ oz hearts of palm, diced
- ⅛ onion, large, diced
- ¼ clove garlic, minced
- ½ tbsp olive oil
Sauté hearts of palm with onions and garlic in remaining oil until onions are translucent.
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- 1¾ eggs
- ⅛ cup heavy cream
- ¼ cup whole milk
Beat eggs, cooked palm, garlic, and onion with milk and heavy cream. Then oour over spinach mixture.
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Place pan into oven for 30 mins, or until quiche is semi-firm.
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Place roasted tomatoes across top of quiche in desired pattern and sprinkle with remaining feta. Then bake the quiche for the remaining 15 minutesoor until center is firm.
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Let cool on rack for at least 40 minutes before slicing.
Enjoy your meal!