Spinach, Tomato & Feta Quiche

Prep time: 15min
Total time: 60min
Serves 8
1
Deep Dish Pie Shell
0
1 1/2 tsp
olive oil, divided
7 mL
1
shallot, chopped
0
5
eggs
0
1/2 cup
1% milk
125 mL
1/2 tsp
each salt and pepper, divided
2 mL
1/2 cup
Old Cheddar Cheese, shredded
125 mL
3
nuggets Chopped Spinach, prepared according to package instructions and well drained
0
1 tbsp
fresh Basil, chopped
15 mL
1 cup
cherry or grape tomatoes, pricked with a toothpick
250 mL
1/3 cup
crumbled feta cheese
75 mL
calories
230
fat
14 g
saturated fat
6 g
carbs
18 g
protein
9 g
cholestrol
140 mg
fibre
1 g
sodium
380 mg
potassium
90 mg

Directions

  1. Preheat oven to 450°F (230°C). Remove 1 pie shell from package and place on parchment paper-lined baking sheet. (Freeze second shell for future use.) Heat 1/2 tsp (2 mL) oil in a small skillet on medium-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell.

  2. In a bowl, whisk together eggs, milk and half the salt and pepper until well combined. Stir in the cheddar, spinach and basil, and pour into the pie shell. Bake for 10 min. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper.

  3. Remove quiche from oven and reduce heat to 375°F (190°C). Place tomatoes on baking tray with quiche and return to oven. Bake for 30 min., until quiche is golden brown and firm to the touch. Let rest 5 min. before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.

Tip

Spinach adds colour and texture to this any time meal. This quiche also makes a great appetizer – just slice in small wedges and top with tomato.