Feta and Spinach Quiche

10 oz Spinach - Dole Baby Spinach
8 serving Kroger Pie Crusts Unroll & Bake 9 inch (1/8th of crust/serving) (by DADMARK)
74 gram(s) bell pepper, red, sweet, raw
1.5 tbsp chopped Onions, raw
3 serving Eggland's Best Large Egg
1 cup Kirkland 2% milk
0.25 cup Butter, unsalted
0.125 cup Flour, white
3 oz Feta Cheese, Dodoni (1 oz. = 1/4 cup crumbled) (by JESSAAMI)
0.25 cup Parmesan Cheese, grated
0.5 tsp Nutmeg, ground
2 clove Garlic, minced

takes about 2 hours total, from opening fridge to eating

Preheat toaster oven to 400 degrees. Throw onion and garlic in food processor. Wilt (lightly chopped) spinach in wok over medium heat with 1TBS water. Cook until uniformly soft. In a large bowl or mixer, beat eggs and whisk in milk, melted butter, salt, pepper, flour and nutmeg. Stir in the cooked, chopped and drained spinach, onion, garlic. red pepper, parmesan and crumbled feta. Set aside. Bake the cold crust which has been poked on the bottom and sides with a fork for 4 minutes, remove and poke with a fork again. Bake for another 4 minutes. Remove from oven, reduce oven to 350 and pour filling into crust. Bake for 35-45 minutes or until just set in the center. Remove and cool for at least 20 minutes before eating.

This quiche reheats well and can be eaten both warm or at room temperature.

Tip: Can substitute tomato paste for red pepper

Serving Size: 8 servings (1/8 of quiche per serving)

Number of Servings: 8

Recipe submitted by SparkPeople user NOTAROUND.