Servings: 8 servings 1x
Ingredients
- One 9” pie crust (I usually buy the pack in the freezer section with two)
- 1 cup frozen chopped spinach
- 1/2 tbsp oil
- 8 eggs
- 1/2 cup milk
- 1/4 tsp salt
- 1/2 cup crumbled feta
- 1/2 cup julienne cut sun dried tomatoes
Instructions
- If your crust is frozen, remove from the freezer and allow to come to room temperature
- Preheat oven to 450F and roll pie crust into a pie plate and press into place
- To pre-bake crust you can either line it with parchment and fill with raw beans or pie beads OR pierce the bottom of crust with a fork several times
- Place in the oven to bake at 450F for 13 minutes
- While the crust bakes heat the oil over med-low heat in a frying pan and add the spinach to the pan
- Cook the frozen spinach until warmed through pressing down on the spinach regularly with a spatula to release any excess moisture
- Remove the crust from the oven and turn off the oven, allow the warm crust to cool
- Whisk together eggs, milk and salt until a smooth creamy mixture remains
- Preheat the oven to 350F – this won’t take long since your oven should already be hot
- Fill the quiche crust with the spinach, feta, and sun dried tomatoes
- Pour the egg mixture into the crust
- Bake at 350F for 35-40 minutes – you want the eggs to be just set
- Remove the quiche from the oven and allow to cool before slicing into 8 slices
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.