Spinach Quiche With Sun-Dried Tomato and Basil Feta Cheese
- Reviews 6
Ready In: 50 mins
Serves: 8
Yields: 1 pie
Ingredients
- 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
Directions
- 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!
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