Spinach, Red Pepper, And Feta Quiche

Spinach, Red Pepper, And Feta Quiche
Spinach, Red Pepper, And Feta Quiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    frozen prepared pie shell

  • 3

    tablespoons extra-virgin olive oil

  • 1

    cup chopped onion

  • 2

    jars chopped pimentos - (4 oz ea) excess liquid

  • squeezed out

  • 3

    garlic cloves minced

  • 1

    package frozen leaf spinach - (10 oz) thawed, excess

  • liquid squeezed out and chopped

  • 3

    large eggs

  • 1/4

    cup grated Parmesan

  • 1

    cup milk

  • 2/3

    cup crumbled feta - (3 oz)

Directions

Preheat oven to 350 degrees. Blind bake the crust: Line the pie shell with aluminum foil and weight it with pie weights or beans. Bake for 15 to 20 minutes until light golden brown. Increase oven temperature to 375 degrees. In a large skillet, heat oil over moderate heat. Add onion and cook until softened. Turn up heat to moderately-high. Add pimentos, garlic, and spinach and cook, stirring until just heated through. Drain off any excess liquid. Beat the eggs in a bowl and add the Parmesan and milk. Add the spinach mixture and feta, and pour into the pie shell. Bake on a sheet pan in the middle of the oven for 30 to 35 minutes or until just set. This recipe yields 4 to 6 servings.

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