Dinner and a Movie: Spinach, Roasted Tomatoe and Feta Quiche Reveal

Roasted Tomatoes
1 each Tomato, Fresh
1 tsp Olive oil
1 tsp basil, dry
1 tsp thyme, dry
1 tsp tarragon, dry
1 tsp salt

Crust
1 each puff pastry sheet

Filling
1 cup heaving whipping cream
8 each eggs
1/4 tsp black pepper
1/2 tsp salt
1/2 lb mozzarella cheese, shredded
5 oz spinach, frozen
4 oz crumbled feta cheese

Directions

Day Before:
Wash and cut tomatoes. Mix tomatoes with olive oil, basil, thyme, tarragon, marjoram, salt and pepper, Lay on a greased sheet pan and bake for 15 minutes at 450 degrees. Refrigerate covered overnight. Place frozen spinach in refrigerator over night

Make filling: Beat eggs, add heavy cream, salt, and pepper. Place in refrigerator.
Defrost puff pastry.

Day Before:
Take pastry sheets from cooler and thaw for about 15 min. Once thawed, cut off 4 inches from the length of the sheet. Flour the work space, roll the dough keeping it square and big enough to cover the glass pie pan. Cut excess dough off outside edge of the dish with pairing knife.

Ready to Make:
Mix cheeses and spinach together.
Place 6 tomato slices in each pie.
Place on pie pan on sheet pan and bake at 400 degrees for 60 minutes or until it reaches and internal temperature of 165degrees.
Let rest for 15 minutes before slicing.