Quiche with spinach, parmesan and tomatoes

Ingredients:

Cake

• 1 frozen pie base, 22cm in diameter.

Filling

• 1/4 cup thinly sliced ​​fresh chives
• 3/4 cup finely grated Parmesan
• 0.5 cup coarsely chopped spinach (if frozen, thaw and squeeze out all the water)
• 0.5 cups cherry tomatoes, halved

Filling

• 1 and 1/4 cups heavy cream
• 1 teaspoon finely chopped fresh rosemary
• 3 large eggs

Preparation:

1. Cake:
   
   Pre-bake the crust. Let it cool slightly before adding the filling.
2. Reduce oven temperature to 175°C.
   
   Filling:
   
   Sprinkle the crust evenly with chives. Combine the Parmesan, spinach, and tomatoes in a small bowl and arrange them in an even layer on top of the chives.
3. Filling:
   
   In a medium bowl, combine heavy cream, rosemary, eggs, 1/4 teaspoon salt and 1/2 teaspoon black pepper.
4. Pour the filling over the quiche and bake until set, 35-50 minutes. Let cool for at least 30 minutes and serve warm or cool to room temperature.