Spinach, Red Pepper, and Feta Quiche

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Spinach, Red Pepper, and Feta Quiche

 

 

1 frozen prepared pie shell

3 tablespoons extra-virgin olive oil

1 cup chopped onion

2 (4-ounce) jars chopped pimentos, excess liquid

squeezed out

3 garlic cloves, minced

1 (10-ounce) package frozen leaf spinach, thawed,

excess liquid squeezed out and chopped

3 large eggs

1/4 cup grated Parmesan

1 cup milk

2/3 cup (3 ounces) crumbled feta

Preheat oven to 350 degrees F.

 

Blind bake the crust: Line the pie shell with aluminum

foil and weight it with pie weights or beans. Bake for

15 to 20 minutes until light golden brown.

 

Increase oven temperature to 375 degrees F.

 

In a large skillet, heat oil over moderate heat. Add

onion and cook until softened. Turn up heat to

moderately high. Add pimentos, garlic, and spinach and

cook, stirring until just heated through. Drain off

any excess liquid. Beat the eggs in a bowl and add the

Parmesan and milk. Add the spinach mixture and feta,

and pour into the pie shell. Bake on a sheet pan in

the middle of the oven for 30 to 35 minutes or until

just set.

 

 

Yield: 4 to 6 servings

Prep Time: 10 minutes

Inactive Prep Time: i hour

Cook Time: 55 minutes

Difficulty: Easy

 

 

 

 

 

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