SPINACH QUICHE WITH SUN-DRIED TOMATO AND BASIL FETA CHEESE

Spinach Quiche With Sun-Dried Tomato and Basil Feta Cheese image

Provided by Husbeast

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium vidalia onion, chopped
2 -3 garlic cloves, chopped
1 (10 ounce) package frozen chopped spinach, thawed and excess water squeezed out
4 large eggs
1/2 cup sour cream
1/2 cup half-and-half cream
1/4 cup asiago cheese, shredded (Or grated Parmesean)
4 ounces feta with sun-dried tomato and basil, crumbled
1 deep dish pie shell

Steps:

Preheat oven to 400 degrees.
Prick pie shell all over with fork and bake about 8 minutes, just until it starts to turn golden brown. Let cool.
Turn oven down to 375 degrees.
Place oil in pre-heated skillet on medium-high heat.
Add onion and cook for 2-3 minutes.
Add garlic and cook for additional 30 seconds.
Add Spinach and combine well, just until heated through.
Remove from heat and set aside to cool.
Beat eggs in a large bowl.
Add sour cream, half-n-half, and asiago, beating well.
Stir in spinach mixture followed by crumbled feta.
Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!).
Cook 35-45 minutes or until set.
Let cool about 5 minutes and enjoy!