Spinach Feta and Sun Dried Tomato Quiche

Step 1

If your crust is frozen, remove from the freezer and allow to come to room temperature

Step 2

Preheat oven to 450F and roll pie crust into a pie plate and press into place

Step 3

To pre-bake crust you can either line it with parchment and fill with raw beans or pie beads OR pierce the bottom of crust with a fork several times

Step 4

Place in the oven to bake at 450F for 13 minutes

Step 5

While the crust bakes heat the oil over med-low heat in a frying pan and add the spinach to the pan

Step 6

Cook the frozen spinach until warmed through pressing down on the spinach regularly with a spatula to release any excess moisture

Step 7

Remove the crust from the oven and turn off the oven, allow the warm crust to cool

Step 8

Whisk together eggs, milk and salt until a smooth creamy mixture remains

Step 9

Preheat the oven to 350F – this won’t take long since your oven should already be hot

Step 10

Fill the quiche crust with the spinach, feta, and sun dried tomatoes

Step 11

Pour the egg mixture into the crust

Step 12

Bake at 350F for 35-40 minutes – you want the eggs to be just set

Step 13

Remove the quiche from the oven and allow to cool before slicing into 8 slices