Spinach, Tomato, Feta Quiche
Servings 8
Equipment
- 9-Inch Pie Pan
Ingredients
- 1 store-bought pie crust
- 1 cup of baby spinach chopped
- ½ cup of feta cheese
- 1-2 tbsp fresh dill chopped, to taste (fresh basil also works well)
- 4 eggs
- ½ cup whole milk
- ½ cup heavy cream
- Sea salt and freshly cracked pepper to taste
- Crushed red pepper flakes to taste
- Big handful of cherry tomatoes halved
Instructions
- Preheat the oven to 375 degrees. Place the rack in the lower middle of the oven.
- Partially blind bake your crust by coating a 9-inch pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan.
- Crimp the edges then line the un-pricked crust with a double thickness of heavy-duty foil or parchment paper and pour in pie weights or dried beans in the center.
- Bake for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees.
- Prepare the quiche, by sprinkling most of the spinach, feta cheese, and dill in the bottom of the par-baked pie crust.
- Combine the eggs, milk, and heavy cream together; whisk for 2 minutes, until very well combined. Season with sea salt, freshly cracked pepper, crushed red pepper flakes, to taste.
- Add the well-whisked egg mixture. Sprinkle with the remaining spinach, dill, and feta cheese on top. Place the cherry tomato halves throughout the quiche.
- Bake the quiche by carefully placing it into the oven to bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
- Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. Enjoy.