Quiche with spinach and artichokes

Ingredients:

• 3 large eggs
• 1 cup of 10% cream
• 2 tablespoons extra-virgin olive oil
• 1 package of small spinach (150 g)
• 1 cup frozen artichoke hearts, thawed and coarsely chopped
• 1/3 cup crumbled garlic and herb goat cheese (about 60 g)
• 1 ready-made sheet of pie dough (pie) with a diameter of 22 cm, defrosted
• 10 grape tomatoes, halved
• 1 tbsp red wine vinegar
• 0.5 tsp Dijon mustard
• 4 cups Italian salad mix

Preparation:

1. Place a baking sheet in the lower third of the oven and preheat to 220°C. In a large bowl, whisk together the eggs, cream, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and set aside.
2. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the spinach, artichoke hearts, and 2 pinches of salt. Cook, stirring, until the spinach wilts and the skillet is dry, about 1 minute. Transfer the vegetables to a plate lined with several layers of paper towels and let cool slightly. Carefully lift the edges of the paper towels and squeeze out most of the liquid; add the vegetables to the egg mixture.
3. Sprinkle goat cheese over the bottom of the pie crust. Pour in the egg mixture, then arrange the tomatoes, cut-side up. Season with pepper. Carefully place the quiche on a hot baking sheet and bake until set, about 30 minutes.
4. Meanwhile, in a medium bowl, combine the vinegar and mustard; stir in the remaining 1 tablespoon of olive oil until smooth. When the quiche is almost done, add the salad mixture to the bowl and toss with the dressing. Season with salt and pepper to taste. Cut the quiche into wedges and serve with a salad.