CrustlessSpinach and Feta Quiche

2.5 cup Birds Eye Chopped Frozen Spinach, defrosted and drained
16 tbsp Onion (raw), chopped
0.5 cup Yellow Bell Pepper (1/2 cup, chopped)
.5 Tsp dried oregano
.25 Tsp dried or fresh dill
5 Grape Tomatoes, chopped)
4 large eggs
5.3 oz Chobani greek yogurt plain whole milk
1 tbsp Extra Virgin Olive Oil
4 oz Cheese Feta Crumbled
2 minced garlic cloves
.25 tsp pink sea salt (or salt of choice to taste)
.08 tsp Nutmeg, ground (optional)
0.25 tsp fresh cracked pepper (or to taste)
4 fl oz Heavy Cream

You can choose to switch out full fat yogurt for reduced fat yogurt, or low-fat half and half for the heavy cream. I just happened to have those items on hand.

Pre-heat oven to 350.
Saute, onions, pepper, oregano and dill in olive oil until onions are translucent, add the minced garlic and saute for one minute or until you can smell the garlic. Add spinach and tomatoes and cook until any additional liquid from spinach and tomatoes is evaporated, stir in nutmeg, salt and pepper. Remove pan from heat.
Mix together eggs, yogurt and heavy cream

Spread spinach mixture over bottom of a greased tart or pie pan. Crumble feta cheese over the mixture. Pour egg mixture over the spinach and feta and allow 2-3 minutes to settle before placing in oven. Bake for 45 minutes or until the quiche is set in the middle.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user BKNY11216.