A healthy veggie quiche packed with bold Mediterranean flavors. Serve for breakfast, lunch, or dinner!
Course: Breakfast, Entrée
Cuisine: French, Greek
Servings: 8
Ingredients
1(9-inch) prepared deep-dish pie crust
2T.butter
1sm. yellow oniondiced
2clovesgarlicminced
1sm. red pepperdiced
2c.fresh spinach
1/4c. sliced Kalamata olives
1tsp.dried oregano
1tsp.dried parsley
1/2c.sundried tomatoes in olive oil & herbschopped
1/3c. crumble feta cheese
4lg.eggs
1/2c.milk
1/2c.heavy cream
Black pepper to taste
1c. shredded sharp cheddar cheesedivided
Instructions
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.
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.
Add spinach, olives, oregano, and parsley. Cook until the spinach is wilted about 2-3 minutes more. Remove from heat.
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.
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.
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.