Spanakopita Quiche

By aamundson

Ingredients

• 1 Tbsp butter
• 1 onion, chopped
• 1 garlic clove, chopped
• 10 oz frozen chopped spinach, thawed, drained well
• 1 9-inch piecrust
• 1 Tbsp all-purpose flour
• 1/2 c grated parmesan
• 1/3 c feta, crumbled
• 5 eggs
• 1/2 c 2% reduced-fat milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp ground nutmeg

Preparation

Step 1

1. Melt butter in a heavy medium skillet over medium-high heat. Add onion and garlic and saute until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Let cool slightly.
2. Preheat oven to 375F.
3. Place piecrust in a 9-inch quiche dish or pie pan. Press into pan, sealing any cracks. Trim edges.
4. Mix flour with parmesan and sprinkle over bottom of crust, followed by the crumbled feta. Top with spinach mixture. Beat eggs, milk, salt, pepper and nutmeg in large bowl to blend. Pour over spinach. Bake about 50 minutes, until top is set and a knife inserted in the center comes out clean. Let cool slightly. Cut into wedges and serve.