Greek Quiche

Yesterday was rough.  I predicted it.  Being gone for a week means a full inbox and lots of to dos at work.  At least I didn't have to go on a trip right away.

I planned to easy peasy meals this week.  Ones that are fairly simple to put together.  Ones that are relatively healthy to make from the over indulgences of last week.  Ones that will provide leftovers.  

This quiche meets all of those requirements. I got to looking over the blog the last couple of days and realized there was no quiche recipes.  I make quiche but not that often. Mr. J is not a huge fan.  

 

To up the appeal, I adding in all things Greek. Mr. J likes Greek food. So in went spinach, red onion, feta, and roasted red peppers.  

Not bad if I do say so myself. 

 To keep things extra simple I used a store bought pie crust, frozen chopped spinach and jarred red peppers.
 

It kind of looks like Christmas time to me. 

We each had a slice for a meal. Leftovers heat up very well and will be serving as breakfast and lunch for the next few days. 

Greek Quiche

by Emily Morris

Prep Time: 10 minutes

Cook Time: 40 minutes

Keywords: bake breakfast egg spinach

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Ingredients (serves 8)

• 6 eggs
• 1 cup skim milk
• 1 store bought pie crust
• 1 box frozen chopped spinach
• 1/2 cup red onion, chopped
• 1 garlic clove, minced
• 1 roasted red pepper, chopped (about 1/4 cup)
• 4 oz feta, crumbled
• 1/2 tsp nutmeg
• salt and pepper to taste

Instructions

Preheat oven to 375 degrees.

Prepare pie crust shell in pie pan. Crimp edges.

Heat a saute pan on medium, add 1 tsp olive oil. Cook red onions until softened, about 5 minutes. Add in garlic and combined. Stir in spinach and continue cooking about 5 minutes, stirring occasionally. The heat will evaporate extra moisture from spinach.

While spinach mixture is cooking, crack eggs in medium bowl. Whisk in milk, nutmeg, salt, and pepper until well combine.

When spinach mixture is done cooking, remove from heat and add in feta. Put spinach mixture in the bottom of the prepared pie crust. Pour in egg mixture on top.

Use one hand to gently poke holes into the spinach mixture underneath the egg mixture. This will allow for an evenly distributed quiche.

Carefully place in oven and cook quiche for about 40-45 minutes. The quiche top should appear dry. Gently shake the quiche back and forth, the texture should be similar to jello.

Let cool for 10 minutes. Serve warm or cold.

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