Asiago Spinach Tomato Quiche

Quiche is one of those dishes that I love but find difficult to make well at home. I don’t know what it is, but it always seems like my quiches burn, don’t cook through all the way, or are bland. Not this time though. I improvised off a recipe from a fun blog that I read regularly, The Runner’s Plate, and was oh-so-satisfied after this baby popped out of the oven on Monday evening for dinner.

The combination of spinach, tomatoes, and asiago cheese paired with eggs and cottage cheese and seasonings on a light tortilla shell crust was just right. Sometimes savory pie-type dishes with thick crusts are a little too much heavy, so I loved using whole wheat tortillas as the crust, and will definitely be replicating that technique again. The addition of asiago cheese was purely spontaneous, and a little goes a long way in making this dish utterly rich and decadent without being overwhelming. This Asiago Spinach Tomato Quiche was a filling dinner, but I could also see it being perfect for a special breakfast or holiday brunch. Yum!

Asiago Spinach Tomato Quiche [based from a recipe by The Runner’s Plate]

Ingredients:

  • 3 whole wheat tortillas
  • 1 cup Egg beaters [or 4 large eggs… I used Egg beaters because I had a free coupon]
  • 10 ounces frozen spinach, thawed and drained
  • 1 – 14.5 ounce can Italian seasoned diced tomatoes, drained
  • heaping 1/4 cup shredded asiago cheese
  • 1/2 cup fat free cottage cheese
  • 1/4 teaspoon paprika
  • generous amount of freshly ground black pepper [maybe 1/4- 1/2 teaspoon?]

Directions:

Preheat oven to 350 degrees. Spray a 9″ deep dish pie pan with cooking spray. Line with tortillas. In a large bowl, stir together eggs, spinach, tomatoes, asiago cheese, cottage cheese, and paprika. Season with pepper as desired. Pour into tortilla “crust” and bake for 35-40 minutes or until a knife inserted in the center comes out clean. [If necessary: Cover with foil, increase heat to 425 degrees and bake for an additional 20 minutes or until a knife inserted in the center comes out clean.] Let stand 5-10 minutes before cutting.

Click here for the printable version: Asiago Spinach Tomato Quiche

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15 thoughts on “Asiago Spinach Tomato Quiche

    • i agree…. i think asiago is my fave kind of cheese, especially because i know i won’t end up eating a ton because it’s so flavorful! 🙂 not that cheese is bad, but you know…. 🙂

      Like

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