Spinach Red Pepper and Feta Quiche
From zentenn 16 years agoIngredients
- 1 frozen prepared deep dish pie shell shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 1 cup chopped onion shopping list
- 1 large red pepper finely chopped shopping list
- 3 garlic cloves, minced shopping list
- 12oz. fresh baby spinach, briefly chopped shopping list
- 3 large eggs shopping list
- 1/4 cup grated Parmesan shopping list
- 1 cup milk shopping list
- 2/3 cup (3 ounces) crumbled feta shopping list
How to make it
- Preheat oven to 350 degrees F.
- Blind bake the crust: Line the pie shell with aluminum foil and weight it with pie weights or beans. Bake for 15 to 20 minutes until light golden brown.
- Increase oven temperature to 375 degrees F.
- In a large skillet, heat oil over moderate heat. Add onion along with red pepper and cook until softened. Turn up heat to moderately high. Add garlic and spinach and cook, stirring until just heated through. Drain off any excess liquid. Beat the eggs in a bowl and add the Parmesan and milk. Add the spinach mixture and feta, and pour into the pie shell. Bake on a sheet pan in the middle of the oven for 50 to 55 minutes or until just set.
- Note: Be sure the spinich mix is as dray as possible before adding to bowl.
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