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SPINACH & SUN-DRIED TOMATO QUICHE

Active Time : 20 minutes
Total Time : 1 hour
Serves : 8 servings
INGREDIENTS
  • 1/2 15 ounce package refrigerated pie crust (1 crust)
  • 1 tablespoon 100% pure olive oil
  • 1/2 cup chopped leeks or onion
  • 2 cups fresh baby spinach leaves
  • 1/2 cup chopped sun-dried tomatoes packed in oil drained
  • 1 cup shredded Swiss cheese
  • 5 large eggs
  • 1 1/2 cups original soymilk
DIRECTIONS

Prepare pie crust according to one-crust package directions; do not bake. Place on a baking sheet; set aside.

In large skillet, heat oil over medium-high heat. Add leeks; sauté until softened (about 3-5 minutes). Add in spinach and tomatoes; salt and pepper to taste. Sauté until spinach is wilted (about 2-3 minutes).

Transfer mixture to pie crust. Sprinkle with cheese. In large mixing bowl, combine eggs and soymilk; whisk until well combined. Pour into pie crust.

Bake in a preheated 350°F oven 40-50 minutes or until knife inserted in center comes out clean.