St-Morgon Spinach Quiche

• 2 pie crusts deep dish, home-made or store-bought.
• olive oil a drizzle of
• 1 tablespoon butter
• 2 onions sliced
• 1 handful sun dried tomatoes chopped.
• 1 ounce frozen spinach thawed, squeezed of excess water, about 6-7 oz, a bag is 10
• 8 eggs
• 1 cup table cream
• 1 cup milk
• 2 wedges cheese La Vache qui rit
• 1 block cheese creamy Saint Morgan, or substitute with Brie if you want
• 16 sun dried tomatoes big pieces of, to decorate top if desired

1. Thaw pie crusts and pre-bake according to package. Let cool when done. Lower oven to 350*F
2. In a pan over medium heat, drizzle the oil n butter, when butter melts, add the onions and cook until soft, about 10, 15 minutes, stirring once in a while.
3. Then add the handful of chopped sun-dried tomatoes, stir around for a minute, then add the spinach, mix well and take off the heat.
4. In a mixing bowl, whisk the eggs lightly. Add cream, milk, and break little pieces of La Vache Qui Rit, then whisk everything together.
5. Slice cheese (Saint Morgon) and put onto bottom of pie crusts, top with spinach mixture, and then egg mixture. Use a fork and nudge the spinach a bit so that the egg mixture fill up every space there is. Top with the rest of the tomatoes for decoration before putting them in the oven.
6. Bake until the center is just set. Mine baked for about 40 minutes. Let cool 10 minutes or so before serving.

dish, olive oil, butter, onions, handful, water, eggs, cream, milk, wedges cheese, saint morgan, tomatoes

Taken from www.yummly.com/recipe/St-Morgon-Spinach-Quiche-1675375 (may not work)