While this Caprese Quiche does contain quite a bit of spinach (pack those veggies in there!), you still get the nice Caprese flavor: Including just a touch of the subtle richness of balsamic vinegar, the burst of sweetness from the tomatoes, and the smooth saltiness of the cheese.
Slice tomatoes, mince garlic, and chop onion. Heat olive oil in a large pan over medium-high heat until shimmering, then saute onion and garlic in olive oil over medium-high heat for one minute.
Add in tomatoes, sea salt, crushed red pepper, and basil and continue sauteing for two minutes, stirring occasionally. Stir in spinach and and continue cooking over medium-high heat, stirring occasionally, until spinach is bright green and wilted. Stir in balsamic vinegar and remove from heat.
While your veggies are cooking, press the pie crust into a pie plate and crimp the edges. Arrange sauteed veggies in the bottom of the prepared pie crust and top with cooked chicken.
Whisk together eggs, milk, pepper, and sea salt until thoroughly combined and bubbly. Pour egg mixture on top of the chicken and veggies, then top with shredded cheese.
Cover quiche with foil (tent up slightly in the middle to help it not stick) and bake at 400 degrees for 25 minutes. After 25 minutes of bake time, remove the foil and bake another 20 minutes or until quiche is set.
Let the quiche cool for a few minutes before slicing. Top with chopped fresh parsley (optional).
Next time I might add another cup of tomatoes, since this was more spinach-y than tomato-y -- not that it wasn't good, mind you!
Caprese Quiche with Chicken and Spinach from Mashup Mom: https://www.mashupmom.com/caprese-quiche-with-chicken-and-spinach/