Spinach Quiche with Tomatoes

20 minutes prep time | Serves 6

What you need:

• 1 unbaked 9-inch piecrust
• 2/3 c shredded cheddar cheese
• 1/3 c shredded Swiss cheese
• 1 package (10 oz) frozen chopped spinach, thawed
• 1 Tbsp olive oil
• 1/4 c diced onion
• 2 cloves garlic, minced
• 5 large eggs
• 1/3 c 1 percent milk
• 1/2 tsp salt, or to taste
• 1/2 tsp pepper
• 3 cherry tomatoes, sliced
• 1 bunch fresh chives, for garnish

What you do:

1. Preheat oven to 375°. Place unbaked crust in a 9-inch pie plate. Sprinkle cheeses onto the bottom of the crust.
2. Pat spinach dry between paper towels. Heat oil in a saute pan over medium heat. Add onion and garlic, stirring for 2 to 3 minutes. Mix in spinach, breaking up if necessary, stirring for 1 minute. Remove from heat and spread evenly over the cheeses.
3. In a medium bowl, beat eggs, milk, salt, and pepper together. Pour into crust over cheeses and spinach mixture. Top with tomato slices. Bake for 35 to 45 minutes until set and golden brown. Let stand 5 to 10 minutes before cutting. Slice into wedges, garnish with chives, and serve.

Per serving: 222 Calories, 11 g Protein, 13 g Carbohydrates, 2 g Fiber, 14 g Total fat (6 g sat, 6 g mono, 2 g poly), 282 mg Sodium, Vitamin K, Vitamin A, B2 (riboflavin), B12, Biotin, Folate, Manganese, Phosphorus, Selenium, Vitamin B6, C, E, Pantothenic acid, Calcium, Copper, Iodine, Iron, Magnesium, Molybdenum, Zinc, Choline