Tomato Quiche Florentine with Hearts of Palm
Preheat oven to 350°F
- ¼ pie dough
Line 9-inch pan with dough. Make sure crust comes 2 inches up the side of the pan.
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.
Place thinly sliced tomatoes on roasting rack and lightly brush with olive oil and black pepper and place into oven with pie crust.
- ⅛ cup spinach, cooked
In the meanwhile, place spinach into a saucepan with hot oil and heat until leaves are mostly dried.
- ½ oz Gournay cheese
Mix the spinach in with the Gournay cheese. you can substitute this cheese with cream cheese.
- 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.
Spread spinach-cheese mixture along bottom of crust. Be sure to keep feta randomly dispersed below.
- 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.
- 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.
Place pan into oven for 30 mins, or until quiche is semi-firm.
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.
Let cool on rack for at least 40 minutes before slicing.