SPINACH TOMATO AND FETA QUICHE

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Spinach Tomato and Feta Quiche image

Spinach adds color and texture to this anytime meal. This quiche also makes a great appetizer - just slice in small wedges and top with tomato.

Provided by Chef mariajane

Categories     Savory Pies

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 deep dish pie shell
1 1/2 teaspoons olive oil, divided
1 shallot, chopped
5 eggs
1/2 cup 1% milk
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup old cheddar cheese, shredded
3 nuggets frozen spinach, thawed, prepared according to package directions and well drained
1 tablespoon fresh basil, chopped
1 cup cherry tomatoes or 1 cup grape tomatoes, pricked with a toothpick
1/3 cup feta cheese, crumbled

Steps:

  • Preheat oven to 450°F
  • Place pie shell on parchment paper-lined baking sheet.
  • Heat 1/2 teaspoons oil in a small skillet on medium-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell.
  • In a bowl, whisk together eggs, milk and half the salt and pepper until combined. Stir in the cheddar cheese, spinach, and basil, and pour into the pie shell.
  • Bake for 10 minutes. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper.
  • Remove quiche from oven and reduce heat to 375°F Place tomatoes on baking tray with quiche and return to oven. Bake for 30 minutes until quiche is golden brown and firm to the touch.
  • Let rest 5 minutes before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.

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