spinach, tomato onion quiche

*Pie crust, standard-type, frozen, ready-to-bake, unenriched, 1 crust, single 9" (remove)
Egg, fresh, 2 large (remove)
*Egg white, 2 serving (remove)
*Athenos Reduced Fat Feta Cheese, 3 oz (remove)
Heavy Whipping Cream, .75 cup, whipped (remove)
*Rice Dream Original rice milk, 1 cup (remove)
Red Ripe Tomatoes, 1 cup cherry tomatoes (remove)
Spinach, frozen, .5 package (10 oz) yields (remove)
Onions, raw, .75 cup, chopped (remove)
Olive Oil, .3 tbsp (remove)
Garlic, 2 tsp (remove)

Prebake your crust for 8-10 min. at 400* Saute onions in olive oil, until soft, add garlic and thawed fozen spinach. Heat thoroughly. Beat eggs, milk and cream mixture in seperate bowl. While not needed, you can add pepper a pinch of salt or other preferred seasonings to this. Slice ripened plum or cherry tomatoes. Layer spinach/onion/garlic in bottom of pie crust, then tomato. Place on a cookie sheet in oven on center rack. Then pour egg mixture over and bake 20 minutes. Cover crust after 20 around edges with thin strips of foil if you don't have a quiche pan. Bake another 20 minutes or until filling has set. Let cool 10+ min before cutting. Can be individually wrapped in foil and reheated in the oven for 15-20 min. at 375/400*

Number of Servings: 6

Recipe submitted by SparkPeople user IDDERF.