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Spinach And Feta Quiche
This recipe is one of my favorites. I have adapted this quiche to my personal favorites . Feel free to change up ingredients to try a unique flavor you will enjoy!
Prep Time: 00:20
Cook Time: 01:30
1 9inch deep dish frozen pie crust thawed
1 tablespoon butter
4 large eggs
1 1/4 cups heavy cream
1/4 cup minced white onion
10 oz cooked spinach ( can buy frozen chopped spinach or cook your own roughly 4 cups baby spinach chopped)
1 cup feta cheese, crumbled
1Preheat oven to 400 degrees. Prick bottom and sides of pie crust all over with a fork. Bake on center rack until fully cooked and lightly golden brown, 10-15 minutes. (Make sure to keep an eye on it...if it puffs up while cooking, gently prick with a fork so it will deflate.) Set aside and turn oven down to 325 degrees.
2Heat butter in a saute pan over medium-low heat. Cook onions until soft and translucent, then add in spinach. Continue cooking until wilted. Do not brown. Drain off extra liquid. Skipping draining will have your quiche not set. Set aside to cool.
3In a medium bowl, whisk together eggs, heavy cream, salt and pepper.
4Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven). Sprinkle the crumbled feta into the pie crust. Scatter spinach evenly over cheese, then pour egg mixture over top.
5Bake at 325 degrees for 50-55 minutes until custard is set and top is lightly golden. Serve hot or warm.
To make gluten free there are two options, one in the freezer section there is a fantastic Gluten-Free pie crust. It cooks just the same as any other pie crust and has an amazing flavor. Second option is to take a pie pan, pan spray it and follow the rest of the instructions and not have a crust. Either was is really good!
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