Easy Spinach Feta QuicheSubmitted by: DAMIENDUCKS
IntroductionA simple filling quiche with a Greek flavor. Make a hearty breakfast for four, or make a light snack or appetizer for 8 to 12, but any way you slice it, this quiche rocks! A simple filling quiche with a Greek flavor. Make a hearty breakfast for four, or make a light snack or appetizer for 8 to 12, but any way you slice it, this quiche rocks!
1 9-inch pie crust (I use Jiffy pie crust mix, so that's what the nutrition is calculated for)
1 c. crumbled feta cheese
10 oz. spinach (fresh or frozen)
3 large eggs
1/2 c. to 2/3 c. milk
1/4 tsp. grated nutmeg
1/2 tsp. dried oregano (or 1-1/2 tsp. fresh, chopped)
1 T. dried chives (or 3 T. fresh, chopped)
1 medium tomato, thinly sliced (7 or 8 slices)
2 T. shredded parmesan cheese, optional
While spinach cooks, roll out crust and place in 10" tart or pie pan. Trim edges flush with the top of the pan.
Beat eggs, milk, nutmeg, oregano, and chives till well combined.
To assemble the quiche, spread crumbled feta over the bottom of crust in an even layer. Spread spinach over feta. Gently pour egg mixture evenly over spinach. Lay tomato slices on top of egg mixture and sprinkle with parmesan.
Bake quiche at 350 deg. F. for 40-50 minutes. I generally split this into four servings for breakfast, so that's what the nutrition info is calculated out to, but this also makes a great appetizer or light snack in smaller portions. You can also make this into a fritatta, just omit crust, spray tart pan very well with olive oil, and assemble ingredients according to directions.
Number of Servings: 4
Recipe submitted by SparkPeople user DAMIENDUCKS.