Spinach Tomato and Feta Quiche

Submitted by Chef mariajane

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 8

ingredients

• 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

directions

1. Preheat oven to 450°F
2. Place pie shell on parchment paper-lined baking sheet.
3. 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.
4. 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.
5. Bake for 10 minutes. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper.
6. 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.
7. Let rest 5 minutes before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.