Rustic Spinach and Sundried Tomato Quiche

Discover the delightful blend of rustic spinach and tangy sundried tomatoes in our quiche, offering a unique twist to this classic French dish with a Mediterranean flair.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1 9-inch pie crust

4 large eggs

1 cup heavy cream

1 cup fresh spinach, chopped

1/2 cup sundried tomatoes, rehydrated and chopped

1/2 cup feta cheese, crumbled

1/4 cup Parmesan cheese, grated

1 clove garlic, minced

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant.

3. Add the chopped spinach and cook until wilted, then remove from heat.

4. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper.

5. Stir in the spinach, sundried tomatoes, feta cheese, and dried oregano into the egg mixture.

6. Place the pie crust in a 9-inch quiche dish and pour the egg mixture into the crust.

7. Sprinkle the Parmesan cheese evenly on top of the quiche.

8. Bake in the preheated oven for 35-40 minutes, until the center is set and the top is golden brown.

9. Let the quiche cool for 10 minutes before slicing and serving.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat slices of quiche in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.