Sauteed spinach, feta and Kalamata olive quiche
Ingredients
- 4 Extra Large Eggs
- 1 can Evaporated Milk
- Salt and Cracked Black Pepper to taste
- 1 dash Hot Pepper Sauce or Cayenne Pepper
- 1 Wholly Wholesome Organic Pie Shell
- 1 Heaping cup of grated Swiss cheese whatever you cheese prefer enough to generously cover the bottom of the shell
- 1/3+ cup Crumbled Feta cheese
- 7 oz Organic baby spinach
- 1 small shallot minced
- Kalamata olives sliced
Instructions
- Beat the eggs and add the evaporated milk, beating until well blended
- Set the pie shell on a jelly roll pan lined with parchment paper to defrost. Preheat oven to 350’
- Sautee the shallots in a small amount of good olive oil until translucent, add Spinach leaves and sauté until spinach is wilted.
- Sprinkle cheese mixture into bottom of shell, enough to generously cover bottom about ¼ inch thick.
- Add a generous layer of sautéed spinach, top with sliced Kalamata olives, sparingly as they are salty and crumbles of feta.
- Pour egg custard into shell until liquid reaches the top of the crust.
- Give quiche ingredients a gentle stir with your finger right inside the crust allowing air bubbles to escape so that you can pour a little more custard into the crust after about five minutes.
- Bake quiche for 45 minutes.
- Rotate pan on oven rack and bake 25 minutes longer.
- Let cool before slicing!
Notes
*Above recipe can be adapted to any flavor quiche desired: Crisp cooked bacon, ham and minced scallion, steamed broccoli (drained)