Friday, October 28, 2011
Feta and Spinach Quiche
I was inspired last night to bake a quiche that had many flavors familiar with Mediterranean and Greek cooking. Quiche are so incredibly versatile. Anyone can easily create their own. The pie crust, eggs and milk are all necessary, the rest can be up to you. Here is what my creativity blossomed into last night. It was so good, I even had a slice for breakfast!
1 ready made pie crust (I only use Pillsbury.)
6 large eggs
1/2 cup of milk
2/3 cup of feta cheese with Mediterranean herbs (I use the Trader Joes variety.)
2/3 cup shredded Mozzarella cheese
2 tablespoons fresh basil
1/4 cup diced kalamata olives
1 1/2 cups frozen chopped spinach
1 medium tomato-diced
1 tablespoon spicy brown mustard (I used Guldens.)
1/4 teaspoon black pepper
Salt to taste
Preheat oven to 350 degrees F.
Measure out a cup and a half of frozen spinach and defrost it in the microwave. Once defrosted, in the palm of your hand take small amounts of the spinach and squeeze out all the excess water. This is necessary to prevent a watery quiche.
Line a pie plate with your pie crust.
In a medium size mixing bowl, whisk together the eggs and the milk. Next add the spinach, cheeses, tomatoes, olives, basil and mustard. Whisk until all are well incorporated and then pour into the pie crust.
Bake at 350 degrees for approximately 40 minutes, until quiche begins to brown slightly and an inserted toothpick comes out clean.
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Photo Credit: Tilly's Nest