This is a really easy and delicious recipe for quiche, you can really put whatever ingredients you have on hand. Perfect for a lunch, light dinner or a picnic.
6 large organic free range eggs
4 ounces of half and half
1 cup frozen chopped Spinach, lightly thawed
2 small tomatoes, thinly sliced
3 cloves garlic, crushed
1 tbsp basil, finely torn
4 ounces shredded parmesan cheese
1 cup feta, crumbled
1 pie crust (store bought is fine)
1.) Line a greased pie dish with one sheet of pie crust dough. Press it down so its evenly spread across the dish including the sides. The dough will shrink back once its cooked so don’t be afraid to press it up right to the edge. Prick a few holes in the base with a fork and place in the oven at around 350 F to bake for about 10-15 minutes. (You can follow baking directions on packet if using store bought.) You want to cook the pie crust until its cooked all the way through but not yet golden.
2.) Place the lightly thawed spinach into a saute pan and cook for 10 minutes. You want to dry out the spinach so make sure there is no water in the pan. You can always drain the spinach if you need to. Allow it to cool.
3.) In a mixing bowl beat in the eggs with a fork and add half and half, garlic, cheese, basil, feta and spinach and mix to combine. Add pepper to taste.
4.) Place the egg mix into the pie crust till it is about 3/4 full. (If you have any left over mix you can always keep it to make omelettes or scrambled eggs!) Top with sliced tomato.
5.) Place in the oven at 375 degrees until egg filling is firm- about 20 minutes. (If the top is still runny you can also place it under the broiler for 2-4 minutes).