Tomato, Bacon, Chive & Goat Cheese Quiche

Tomato, Bacon, Chive & Goat Cheese Quiche

Serves 4 /. Time 50 minutes

1 pie crust, thawed to room temperature
1 pint tomatoes, sliced in half
4 pieces thick cut bacon, cooked
½ onion, thinly slices
1 clove garlic, thinly sliced
1 tablespoon fresh chives, chopped
2 handfuls spinach
6 eggs
¼ cup whole milk
¼ cup half-and-half
½ teaspoon kosher salt
fresh ground pepper

1/ Preheat oven to 450 degrees. Place the pie crust in a pie dish and carefully pinch the crust along the rim of the dish. Use pie weights or uncooked beans on top of parchment paper to weigh down the pic crust while it bakes. Bake 10 minutes. Remove from oven when it is a light golden brown. Decrease heat to 375 degrees.

2/ While the pie crust is baking, heat the olive oil in a skillet over medium high heat. Once the skillet is hot, add the sliced onion and cook for 3-4 minutes, until translucent. Add garlic and stir continuously for 1-2 minutes, until it smells fragrant. Next, add the tomatoes. Once they begin to soften, add a healthy pinch of salt. Stir occasionally. Once the tomatoes are soft and and a bit blistered, add the spinach handful-by-handful until all is wilted. Add bacon and stir. Remove from heat.

3/ Whisk eggs, milk and half-and-half together. Add the chives, salt & pepper. Stir til well combined. Next, fold in the tomato & bacon mixture. Pour into the partially baked pie crust. Use your fingers and pinch pieces of goat cheese all over the top of the quiche mixture. Place folded tin foil over pie crust to prevent burning. Bake for 30 minutes or until a nice golden brown on top. Let sit for 10 minutes before serving.