Spinach, Tomato & Feta Quiche
Prep Time
Cooking Mode
1 deep dish pie shell
1 ½ tsp olive oil, divided
1 shallot, chopped
5 eggs
½ cup 1% milk
½ tsp each salt and pepper, divided
½ cup old cheddar cheese, divided
3 nuggets chopped spinach, prepared according to package instructions and well drained
1 tbsp fresh basil, chopped
1 cup cherry or grape tomatoes, pricked with a toothpick
⅓ cup crumbled feta cheese
1 deep dish pie shell
1 ½ tsp olive oil, divided
1 shallot, chopped
5 eggs
½ cup 1% milk
½ tsp each salt and pepper, divided
½ cup old cheddar cheese, divided
3 nuggets chopped spinach, prepared according to package instructions and well drained
1 tbsp fresh basil, chopped
1 cup cherry or grape tomatoes, pricked with a toothpick
⅓ cup crumbled feta cheese
Directions
1Preheat oven to 450°F (230°C). Remove 1 pie shell from package and place on parchment paper-lined baking sheet. (Freeze second shell for future use.) Heat 1/2 tsp (2 mL) oil in a small skillet on medium-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell.
2In a bowl, whisk together eggs, milk and half the salt and pepper until well combined. Stir in the cheddar, spinach and basil, and pour into the pie shell. Bake for 10 min. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper.
3Remove quiche from oven and reduce heat to 375°F (190°C). Place tomatoes on baking tray with quiche and return to oven. Bake for 30 min., until quiche is golden brown and firm to the touch. Let rest 5 min. before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.
Tips
1
Spinach adds colour and texture to this any time meal. This quiche also makes a great appetizer – just slice in small wedges and top with tomato.
Disclaimer
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Personal Note
Personal Note
