Spinach Feta and Sun Dried Tomato Quiche

• servings: 8 servings
• active time: 25 minutes
• total time: 1 hour 5 minutes

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

Directions

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

Notes

Use less tomatoes otherwise they are overpowering. Pair another cheese with tbe feta for a better flavor and texture

Nutrition

• Serving Size: 8 g
• Calories: 379 kcal
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.02 g
• Cholesterol: 174 mg
• Sodium: 495 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 12 g