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Cherry Tomato, Leek, and Spinach Frittata | Trivida Functional Medicine

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Cherry Tomato, Leek, and Spinach Frittata

I am a self-admitted Leek Freak! I think they are just the perfect combination of my two favorite stinky vegetables Garlic and Onion. You just can’t beat their flavor for all sorts of things like stocks, soups, or casseroles. I especially love them with tomatoes and eggs. So when I came across this quiche.. voilà! Like a beacon of deliciousness made just for leek freaks like me. Adapted from The Food Charlatan to make it a tiny bit more healthy,
I hope you guys enjoy this as much as I do!
– Megan Johnson

Ingredients

  • 1/2 cup  sharp cheddar cheese, shredded
  • half a leek, chopped
  •  1 lb. fresh spinach wilted or 1 (9 ounce) box frozen chopped spinach, thawed and squeezed dry.
  • 1/4 cup fresh basil, chopped
  • 4 ounces feta cheese, crumbled
  • most of a 10 ounce box of cherry tomatoes, halved
  • 6 large eggs
  • 1 and 1/4 cups Almond Breeze Almondmilk Original (unsweetened and unflavored)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh basil, to garnish

Instructions

  1. Preheat your oven to 375 degrees F. Spray or grease your pan.
  2. Sprinkle cheddar cheese on the bottom of the crust.
  3. Trim, Clean, and Chop half a leek.  (Leeks are really dirty, but they clean easily. The easiest method is to chop it in half lengthwise then clean the leaves individually by bending back the layers.)
  4. Sprinkle the cheddar over the chopped leek.
  5. Squeeze the most moisture out of the spinach as you can – or your quiche will come out watery. Spread the chopped spinach over the leeks.
  6. Sprinkle 1/4 cup fresh basil next.
  7. Sprinkle feta over the basil.
  8. Use a serrated knife to halve most of the cherry tomatoes. Cover the top of the quiche.
  9. In a large bowl or stand mixer, beat together 6 eggs, Almondmilk, salt, and pepper. Beat for about 1 minute, then pour over the quiche.
  10. Make sure you place the dish on a baking sheet just in case it leaks or overflows. Bake at 375 for 40-50 minutes, or until the top has started to brown and the quiche doesn’t wiggle when you shake it.
  11. Remove from the oven and let cool a few minutes before diving in. Garnish with fresh basil and dig in!

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