Tuscan Quiche

Instructions

Preheat oven to 400 degrees Fahrenheit. Roll out the pie crust into a 12-inch circle and carefully place it into a 9-inch pie plate. Pinch or crimp the edges as desired

Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 10 minutes, then remove from the oven. Reduce the oven temperature to 350°F.

Heat 1/2 teaspoon olive oil in a small skillet over medium heat. Cook 1/2 cup diced shallot or onion for about 5 minutes, stirring occasionally, until softened. Remove from heat and set aside.

In a medium-sized mixing bowl, whisk together 4 large eggs, 1 cup milk, 1 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Stir in desired 1 cup shredded mozzarella cheese

Place 1 cup baby spinach, 1/2 cup finely chopped sun-dried tomatoes, and the cooked shallot into the bottom of the par-baked pie crust. Pour egg mixture over the top, ensuring it covers the fillings completely.

Bake in the preheated 350°F oven for 4045 minutes, or until the center of the quiche is set and no longer jiggles. Allow the quiche to cool slightly before slicing and serving.

Brunch