Description
A savory, crustless quiche packed with spinach, tangy sun-dried tomatoes, and creamy feta cheese. Perfect for breakfast, brunch, or a light dinner.
Ingredients
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 5 ounces fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 3/4 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish with olive oil.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well blended.
- Heat olive oil in a skillet over medium heat. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- Spread the wilted spinach and chopped sun-dried tomatoes evenly in the prepared pie dish. Sprinkle with half of the feta cheese.
- Pour the egg mixture over the spinach and tomatoes. Top with remaining feta and Parmesan cheese.
- Bake for 30-35 minutes, or until the center is set and the top is golden brown. Let cool for 5 minutes before slicing.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American