Spinach & Feta Quiche
1 9-inch pie shell, unbaked
10 ounces fresh spinach, wilted, well drained and chopped (or frozen, cooked, drained well and chopped)
1 jarred roasted red pepper, chopped small
1 rounded tablespoon finely minced red onion
3 eggs
1 cup milk
1/4 cup melted unsalted butter
2 tbsp flour
3/4 cup crumbled Feta Cheese 1/4 cup grated parmesan cheese
S&P to taste
1/2 tsp ground nutmeg
In a large bowl, beat eggs and whisk in milk, melted butter, salt, pepper, flour and nutmeg. Stir in the cooked, chopped and drained spinach, onion, red pepper, parmesan and crumbled feta. Set aside.
In a preheated 400 degree oven, 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 centre.
Remove and set on cooling rack for at least 20 minutes before eating.
This quiche reheats very, very well and can be eaten both warm or at room temperature.
1 9-inch pie shell, unbaked
10 ounces fresh spinach, wilted, well drained and chopped (or frozen, cooked, drained well and chopped)
1 jarred roasted red pepper, chopped small
1 rounded tablespoon finely minced red onion
3 eggs
1 cup milk
1/4 cup melted unsalted butter
2 tbsp flour
3/4 cup crumbled Feta Cheese 1/4 cup grated parmesan cheese
S&P to taste
1/2 tsp ground nutmeg
In a large bowl, beat eggs and whisk in milk, melted butter, salt, pepper, flour and nutmeg. Stir in the cooked, chopped and drained spinach, onion, red pepper, parmesan and crumbled feta. Set aside.
In a preheated 400 degree oven, 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 centre.
Remove and set on cooling rack for at least 20 minutes before eating.
This quiche reheats very, very well and can be eaten both warm or at room temperature.