Mediterranean Quiche
Loaded with sun-dried tomatoes and good-for-your greens, this quiche makes a wonderful breakfast, brunch or dinner. We've sped up the prep time by using store-bought pie crust, but the results are still completely delicious! This recipe makes 6 hearty servings.
PREP TIME
20 minutes
COOK TIME
45 minutes
Ingredients
1 store-bought pie crust
4 large eggs
3/4 cup whole milk
1/2 cup heavy cream
1 medium yellow onion, diced
1 cup baby spinach leaves, chopped
1/2 cup sun-dried tomatoes from an oil-packed jar, thinly sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup crumbled Feta cheese
4 large eggs
3/4 cup whole milk
1/2 cup heavy cream
1 medium yellow onion, diced
1 cup baby spinach leaves, chopped
1/2 cup sun-dried tomatoes from an oil-packed jar, thinly sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup crumbled Feta cheese
Directions
Preheat your oven to 375 F.
Flour your work surface and sprinkle with flour. Carefully lay pie crust out and roll until it's about 11 inches in diameter. Carefully fold the pie crust into quarters, place in a 9" pie dish and unfold to cover the pie dish. Press the edges with your fingers to remove any excess crust and fix any cracks gently with your fingers. Crimp the edges of the crust and place the pan in the refrigerator while you prepare the filling.
Heat oil in a medium skillet to medium-high on the stovetop. Add onion and cook for 4-5 minutes. Add spinach and cook for another 2 minutes to wilt the spinach. Season the mixture with salt and pepper, remove from heat and stir in tomatoes.
In a large mixing bowl, whisk together eggs, egg yolk, whole milk, and heavy cream. Fold in the vegetable mixture.
Remove the crust from the refrigerator and pour in the quiche filling. Bake for 45 minutes or until the filling is set and crust is a golden brown. Remove from oven and let stand for a few minutes before slicing and serving.
Flour your work surface and sprinkle with flour. Carefully lay pie crust out and roll until it's about 11 inches in diameter. Carefully fold the pie crust into quarters, place in a 9" pie dish and unfold to cover the pie dish. Press the edges with your fingers to remove any excess crust and fix any cracks gently with your fingers. Crimp the edges of the crust and place the pan in the refrigerator while you prepare the filling.
Heat oil in a medium skillet to medium-high on the stovetop. Add onion and cook for 4-5 minutes. Add spinach and cook for another 2 minutes to wilt the spinach. Season the mixture with salt and pepper, remove from heat and stir in tomatoes.
In a large mixing bowl, whisk together eggs, egg yolk, whole milk, and heavy cream. Fold in the vegetable mixture.
Remove the crust from the refrigerator and pour in the quiche filling. Bake for 45 minutes or until the filling is set and crust is a golden brown. Remove from oven and let stand for a few minutes before slicing and serving.
Looking for inspiration? Try these recipes:
Slow Cooker Beef Bourguignon
Potato and Green Bean Salad
Roasted Potatoes and Cipollini Onions
