A delicious keto-friendly quiche packed with cherry tomatoes, leeks, and spinach, bound together with creamy eggs and cheese.
Ingredients: 1 cup cherry tomatoes, halved. 1 leek, thinly sliced. 2 cups fresh spinach. 6 large eggs. 1/2 cup heavy cream. 1 cup shredded mozzarella cheese. 1/4 cup grated parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: Preheat oven to 350F 175C. In a skillet, heat olive oil over medium heat. Add sliced leeks and cook until softened, about 5 minutes. Add cherry tomatoes to the skillet and cook for another 2-3 minutes until slightly softened. Add spinach to the skillet and cook until wilted. Season with salt and pepper. Remove from heat and let cool slightly. In a mixing bowl, whisk together eggs and heavy cream. Stir in mozzarella cheese and half of the parmesan cheese. Season with salt and pepper. Spread the leek, tomato, and spinach mixture evenly onto the bottom of a greased pie dish. Pour the egg and cheese mixture over the vegetables in the pie dish. Sprinkle the remaining parmesan cheese on top. Bake in the preheated oven for 25-30 minutes, or until the quiche is set and the top is golden brown. Remove from the oven and let it cool for a few minutes before slicing. Serve warm.
Prep Time: 15 minutes
Cook Time: 30 minutes
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