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Spinach, Red Pepper, And Feta Quiche Recipe

by Global Cookbook

Ingredients

1 x frzn prepared pie shell 3 Tbsp. extra-virgin extra virgin olive oil 1 c. minced onion 2 jar minced pimentos - (4 ounce ea) excess liquid     squeezed out 3 x garlic cloves chopped

1 pkt frzn leaf spinach - (10 ounce) thawed, excess     liquid squeezed out and minced 3 lrg Large eggs 1/4 c. grated Parmesan 1 c. lowfat milk 2/3 c. crumbled feta - (3 ounce)

Directions

1. Preheat oven to 350 degrees.
2. Blind bake the crust: Line the pie shell with aluminum foil and weight it with pie weights or possibly beans. Bake for 15 to 20 min till light golden.
3. Increase oven temperature to 375 degrees.
4. In a large skillet, heat oil over moderate heat. Add in onion and cook till softened. Turn up heat to moderately-high. Add in pimentos, garlic, and spinach and cook, stirring till just heated through. Drain off any excess liquid.
5. Beat the Large eggs in a bowl and add in the Parmesan and lowfat milk. Add in the spinach mix and feta, and pour into the pie shell. Bake on a sheet pan in the middle of the oven for 30 to 35 min or possibly till just set.
6. This recipe yields 4 to 6 servings.

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