Spinach & Cherry Tomato Quiche

Photo Credit: Ashley Cuoco for Food.com

Summer’s here. I checked: a high of 94F in Long Island today. It’s totally official. Never was there ever a better afternoon for an iced coffee!

I checked out a beautiful farm in Eastern Long Island this past weekend. They were up to the brim in plump blueberries, greens, rhubarb and herbs. A lovely reminder that tomato season is soon upon us! Perfect raw, roasted or thrown into a quiche like this. I used cherry tomatoes, but you can use whatever you like. The best part? Throw in whatever you have (the sadder it looks in your fridge, the better) and give it new life in a quiche or frittata. This is my favorite way to use up veggies. All that protein in there makes this dish a triple threat– good for breakfast, lunch and dinner. All summer long.

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

  • 1 package store bought pastry dough or frozen pie shell
  • 1 tablespoon olive oil
  • 2 cups packed fresh spinach leaves, trimmed and washed
  • 4 large eggs
  • 2/3 cups creme fraiche
  • 1/3 cup grated sharp gruyere cheese
  • 6-10 cherry tomatoes, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh chives, chopped
  • freshly ground pepper
  1. If using frozen pastry, take dough out of the freezer to defrost 2 hours before you’re ready to use it.
  2. Fit the dough into either a 10-inch quiche or springform pan, making sure you have enough dough to form a crust around the edge. Sprinkle the gruyere onto the crust.
  3. In a saucepan, heat the olive oil.  Cook spinach and until wilted, about 5 minutes. Spread the spinach over the cheese.
  4. Beat the eggs, creme fraiche and garlic together. Pour mixture over the spinach and cheese mixture. Slice cherry tomatoes and arrange on top. Sprinkle with chives and black pepper.
  5. Bake at 350 F for 45 minutes.

Recipe adapted from Food.com.

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Sunday Parmesan Marinara

My household eats a lot of pasta. Vodka sauce, meat sauce, alfredo sauce. Love it all. Marinara (aka classic tomato sauce) is my absolute favorite. Such fresh and vibrant flavor. San Marzano tomatoes (from outside of Naples, Italy) are ideal for this sauce. They’re sweet, low in acid and have a deep red, firm body. Make this recipe when you’ve got a little extra time on the weekend. Your pasta will thank you all week long. If you’re so inclined, double the recipe and freeze some! I’m all about the classics. This one’s a keeper for life.

Makes about 3 cups

Ingredients:

  • 4 tablespoons olive oil
  • 2 garlic gloves, smashed and peeled
  • 1 28-oz can whole San Marzano tomatoes, crushed by hand
  • 1 small red onion, peeled and halved
  • 1 carrot, peeled and halved
  • 2 fresh basil sprigs
  • 2 2-inch pieces of Parmesan rind
  • 1 bay leaf
  • 1/2 teaspoon kosher salt

In a medium-size deep skillet or wide saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the garlic and sweat until fragrant. Add the tomatoes and their juices, red onion, carrot, basil, Parmesan rind, bay leaf, and salt. Reduce the heat to low and simmer, stirring often with a wooden spoon, for about 25 minutes. Stir in the remaining 2 tablespoons olive oil and simmer for an additional 5 minutes.

Allow the sauce to cool to room temperature. Discard the onion, carrot, basil, rind, and bay leaf. Pass the sauce through a food mil or puree it with an immersion blender and chill completely. The sauce will keep for 4 or 5 days in the refrigerator, or transfer to freezer containers and freeze for up to 3 months.

Recipe from Giada De Laurentiis, Happy Cooking, 2015.