Real men eat quiche from Red Gold Tomatoes

Posted at 11:45 AM, Dec 01, 2017
and last updated 2017-12-01 13:46:13-05


1 tablespoon extra virgin olive oil 
1 small yellow onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
2 cups fresh spinach, chopped
1 (14.5 ounce) can artichokes, hearts quartered, drained and finely chopped
1 tablespoon fresh chopped oregano 
2 tablespoon fresh chopped basil 
1/8 teaspoon crushed red pepper 
2 cups feta cheese, crumbled, or shredded white cheddar cheese
1 cup Grated Parmesan cheese 
8 large eggs 
1 tablespoon milk 
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes Garlic & Olive Oil, drained 



  • Preheat oven to 350o F.  Spray a 12-cup muffin tin with non-stick cooking spray, making sure you completely cover all surfaces of each cup to prevent sticking.
  • In a large skillet, heat oil over high heat.  Add onion and bell pepper, cook until tender; about 3 minutes.  Add garlic and cook additional 1-2 minutes until fragrant.  Stir in spinach and cook until wilted; about 3 to 4 minutes.  Stir in artichoke hearts, oregano, basil, and crushed red pepper.  Season with salt and black pepper; stir to combine.
  • Pour 1/4 cup of mixture into each muffin cup.
  • In a medium bowl, combine eggs, milk and tomatoes; whisk together.  Pour egg mixture evenly between the 12 muffin cups, then top with 1 tablespoon of feta and 2 teaspoons of Parmesan cheese.
  • Bake for 30 to 35 minutes or until eggs are set and slightly golden around the edges.  A knife inserted into the center should come out clean.  Remove from the oven and cool for 10 minutes.  Sprinkle each egg cup with basil, if desired.
  • Will keep in refrigerator 3 to 4 days or can be frozen and reheated in microwave.