This classic combination of tomatoes, onions and greens will work just fine with regular spinach as well.
Ingredients:
1 9-inch unbaked pie crust 3 medium tomatoes, cored and seeded, chopped 1/2 teaspoon salt 1/4 pound Malabar spinach, roughly chopped, divided 1 medium sweet onion, chopped 4 ounces shredded cheddar or Monterey Jack, divided 1 cup milk 3 eggs
Preparation:
Preheat oven to 350 degrees.
In a colander, toss tomatoes with salt and set aside to drain for 10 minutes. When ready to use, lightly squeeze to further reduce juice.
Sprinkle half chopped spinach over pie crust, top with drained chopped tomatoes, onions and half the cheese. Top with remainder of spinach, then cover with remaining cheese.
In a small bowl, whisk together milk and eggs. Pour over vegetables in crust. Bake for 30 minutes or until quiche has set. Allow to cool slightly before serving. May also be served cold.
Per serving: 218 calories (percent of calories from fat, 55), 9 grams protein, 16 grams carbohydrates, 2 grams fiber, 13 grams fat (6 grams saturated), 97 milligrams cholesterol, 424 milligrams sodium.