Ingredients for Spinach Quiche With Sun Dried Tomato And Basil Feta Cheese
- 1 tablespoon olive oil
- Vidalia Onion
- Garlic Cloves
- Frozen Chopped Spinach
- 4 large eggs
- 1/2 cup sour cream
- Half And Half Cream
- Asiago Cheese
- Feta With Sun Dried Tomato And Basil
- Deep Dish Pie Shell
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How to Make Spinach Quiche With Sun Dried Tomato And Basil Feta Cheese
- Preheat oven to 400°F (200°C).
- Prick a 9-inch pie crust all over with a fork. Bake for 8-10 minutes, or until lightly golden.
- Remove from oven and let cool completely on a wire rack.
- Reduce oven temperature to 375°F (190°C).
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 1/2 medium yellow onion, thinly sliced, and cook for 2-3 minutes until softened.
- Add 2 cloves garlic, minced, and cook for 30 seconds until fragrant.
- Add 10 ounces fresh spinach and cook, stirring occasionally, until wilted (about 3-5 minutes).
- Remove from heat and let cool slightly.
- In a large bowl, whisk together 4 large eggs, 1/2 cup sour cream, 1/2 cup half-and-half, and 1/2 cup grated Asiago cheese.
- Stir in the cooled spinach mixture, 1/4 cup crumbled feta cheese, and 1/4 cup sun-dried tomatoes, chopped.
- Gently pour the egg mixture into the cooled pie crust. Place the pie on a baking sheet.
- Bake for 35-45 minutes, or until the quiche is set and lightly golden brown.
- Let cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
9g
Fat
28g
Carbs
5g
