Saturday, March 30, 2013

Spinach, Tomato & Feta Quiche

In honor of my future in-laws coming to Easter brunch, I thought I'd whip up a Greek inspired quiche.  Spinach, tomato, and feta cheese are a classic and always tasty combination!

* 6 eggs
* 2/3 c. heavy cream
* 1 prepared pie dough
* 1/2 c. crumbled feta cheese
* 1 lb. fresh spinach
* 1 tbsp. olive oil
* 2 plum tomatos, seeded and chopped

Preheat the oven to 375.  Arrange the pie shell in a 12 inch pan.  Place a sheet of parchment paper over the dough and weight down with rice, beans or pie weights (this is called blind baking - it's a way to pre-bake the crust so it stays crisp; if you use beans or rice, just save them to reuse for this purpose, not to eat), and bake for 20 minutes, or until the edges are lightly browned.  While the shell is cooking, saute spinach in olive oil over medium low until it cooks down; set aside to cool.  Meanwhile, whisk together eggs and heavy cream until well combined.  Stir in spinach, tomatoes, and feta.  Pour egg mixture into pie shell and return to the oven, cooking for 40 minutes or until just set.  If you are making the quiche ahead of time, let it cool, then refrigerate for up to 3 days.  Reheat in the oven at 325 for 20 minutes.  Enjoy!

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