Spinach and Feta Quiche

1. 1

   Let the frozen pie shell sit out a few minute until you can easily prick it with a fork and then prick the heck out of its sides and bottom.

2. 2

   Prebake the pie shell per the packages instuctions until the sides are lightly browned, set aside.

3. 3

   Saute the shallots in olive oil until tender then incorporate the rinsed spinach by the handful until it's all cooked down.

4. 4

   Mix in some of the feta.

5. 5

   Sprinkle with salt & pepper.

6. 6

   Set aside.

7. 7

   Mix the four eggs in a 2-cup measuring cup and add half & half to reach 1-1/2 cups.

8. 8

   Season with salt and pepper.

9. 9

   (Nutmeg if desired).

10. 10

    Layer the bottom of the cooled pie shell with feta cheese.

11. 11

    Pour the semi cooled spinach mixture over the cheese.

12. 12

    Slowly pour the egg mixture over the pie, letting it seep in and filling it almost to the rim.

13. 13

    Sprinkle a little swiss cheese on top, if desired.

14. 14

    Bake in oven at 375 to 400 until set and browned, 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.