Cherry Tomato, Leek, and Spinach Quiche

This quiche is perfect for spring! Vegetarian recipes that combine tomatoes, green onions, spinach, and goat cheese to make breakfast, lunch, or dinner. 

Ingredients :

• 1/4 cup fresh basil, chopped
• 4 ounces goat cheese, crumbled
• 1 9-inch pie crust 
• 1 cup (packed) sharp cheddar cheese, shredded
• half a leek, chopped
• 1 teaspoon salt
• 6 large eggs
• 1/2 teaspoon pepper
• 1 (9 ounce) box frozen chopped spinach, thawed and squeezed dry
• most of a 10 ounce box of cherry tomatoes, halved
• 1 and 1/4 cups Almond Breeze Almondmilk Original
• Fresh basil, to garnish

Instructions :

1. Preheat the oven to 375 degrees f. use nonstick spray or butter to grease the Pan You you.
2. Set the pie crust into a 9 inch quiche pan or pie pan. Fringe trim if needed.
3. Sprinkle cheddar cheese on the bottom of the crust.
4. Trim the green part of the leek, and roots. Spill Leek lengthwise. Run under cold water, use your fingers to bend back the layers. Leek super dirty, so did a good job. Save half of the leek for something else (top pizza! Throw in the soup!) Use a sharp knife to cut the Leek in half, making one piece the same size you will be cutting the onion. Sprinkle chopped green onion over the cheese.
5. Use your hands to squeeze thawed spinach. Try to get out as much moisture as you can. Spread spinach chopped scallions.
6. Sprinkle fresh basil 1/4 of the next Cup.
7. Crumble goat cheese using forks. Sprinkle over Basil.
8. Use a serrated knife to halve some cherry tomatoes. Fit as much as you can on top of the quiche. I am using probably all but 10.
9. In a large bowl or stand mixer, stir together Almondmilk, 6 eggs, salt, and pepper. Beat for about 1 minute, then pour the quiche.
10. If you split the quiche pans, quiche or if You looks very full, make sure you place the dishes on a baking sheet just in case of leaks or overflows.
11. Bake at 375 for 40-50 minutes, or until the top has started to Brown and the quiche not wiggle when you shake it.
12. Remove from the oven and let it cool a few minutes before the dive. Garnish with fresh basil and enjoy!