Spinach and Feta Quiche with Sun-Dried Tomatoes

Discover the delightful blend of Mediterranean flavors in this Spinach and Feta Quiche, perfect for brunch or a light lunch. This savory pie features a flaky crust, packed with nutritious spinach, tangy feta cheese, and the unique taste of sun-dried tomatoes. Easy to make and satisfying, it's a dish that brings a taste of the Mediterranean to your table, appealing to vegetarians and cheese lovers alike.

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

Ingredients

1 pre-made 9-inch pie crust

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

1/2 cup sun-dried tomatoes, chopped

1/4 cup onions, finely diced

4 large eggs

1 cup whole milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 tablespoon fresh basil, chopped

Instructions

1. Preheat the oven to 375°F (190°C).

2. Roll out the pie crust into a 9-inch pie dish, trimming and crimping the edges as needed.

3. In a skillet, heat olive oil over medium heat, add onions, and sauté until translucent, about 3 minutes.

4. Add the chopped spinach to the skillet and cook until wilted, around 2 minutes.

5. In a large bowl, whisk together eggs, milk, salt, and pepper.

6. Spread the sautéed spinach and onions evenly in the pie crust.

7. Sprinkle the crumbled feta cheese and chopped sun-dried tomatoes evenly over the spinach.

8. Pour the egg mixture over all ingredients in the pie crust.

9. Bake in the preheated oven for 35-40 minutes or until the quiche is set and slightly golden on top.

10. Remove from oven and let cool for 5 minutes before serving.

Storage

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

Reheating

Reheat in the oven at 350°F (175°C) for 10 minutes or until warmed 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.