Mediterranean Quiche

A healthy veggie quiche packed with bold Mediterranean flavors. Serve for breakfast, lunch, or dinner!

 Ingredients

• 1 (9-inch) prepared deep-dish pie crust
• 2 T. butter
• 1 sm. yellow onion, diced
• 2 cloves garlic, minced
• 1 sm. red pepper, diced
• 2 c. fresh spinach
• 1/4 c. sliced Kalamata olives
• 1 tsp. dried oregano
• 1 tsp. dried parsley
• 1/2 c. sundried tomatoes in olive oil & herbs, chopped
• 1/3 c. crumble feta cheese
• 4 lg. eggs
• 1/2 c. milk
• 1/2 c. heavy cream
• Black pepper to taste
• 1 c. shredded sharp cheddar cheese, divided

 Directions

1. Preheat oven to 375 degrees. Fit a 9-inch-deep pie plate with prepared pie crust. Flute the edges and dock the bottom of the crust; set aside.
2. In a large skillet over medium heat melt the butter. Add onion and garlic, cook until just tender about 3 minutes. Add red pepper cook an additional 3 minutes or until the pepper is just tender.
3. Add spinach, olives, oregano, and parsley. Cook until the spinach is wilted about 2-3 minutes more. Remove from heat.
4. Using paper towels, squeeze out as much oil from the tomatoes as possible and chop. Gently stir in tomatoes and feta cheese into the spinach mixture. Spoon the mixture evenly into the prepared pie crust; set aside.
5. In a medium bowl, whisk together eggs, milk, heavy cream, black pepper and ½ cup of the cheddar cheese. Pour this mixture evenly over the spinach mixture in the pie crust. Sprinkle the top with the remaining ½ cup cheddar cheese.
6. Bake for 50-55 minutes or until the top is golden brown and the egg is set. Cool for 10-15 minutes before slicing and serving.

Print the recipe here: Mediterranean Quiche