Ingredients
- 1 pre-made piecrust
- 8 Extra Large Nellie's Free Range eggs
- ½ cup whole milk
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 1 cup fresh spinach, chopped
- 2-3 small tomatoes (such a Roma tomatoes), sliced thin
- ¼ cup crumbled feta cheese
Yield: 4-6 servings
Ingredients
- 1 pre-made piecrust
- 8 Extra Large Nellie's Free Range eggs
- ½ cup whole milk
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 1 cup fresh spinach, chopped
- 2-3 small tomatoes (such a Roma tomatoes), sliced thin
- ¼ cup crumbled feta cheese
Directions
- If your pie crust isn't already set in a dish, roll it out and press it into a pie dish.
- Preheat oven to 350F
- In a large bowl, whisk together eggs, milk, oregano, basil, and pepper until the egg whites and yolks are well combined.
- Lay chopped spinach on the bottom of the pie crust. Pour egg mixture over the spinach. Arrange sliced tomatoes on top of the egg, in a single layer. Sprinkle feta cheese on top.
- Bake quiche on the middle rack for 40-45 minutes, until the egg is just set and the crust is golden brown. Let rest and cool for 5-10 minutes and serve immediately or store covered in the fridge for up to 3 days.
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