Wednesday, September 2, 2009

Food-day 3

Red Pepper, Spinach, and Feta Quiche
(it looks a bit runny but the eggs were thoroughly cooked, I
should have cut back a little on the skim milk)
We too, like Karah, enjoy breakfast for ANY meal. We have had this for breakfast, brunch, and dinner!
*Preheat oven to 350 and "blind bake" pie crust (we used whole wheat):line pie shell with aluminum foil and weight it with pie weights or aluminum foil. Bake for 15-20 or until lightly brown
*Increase heat to 375
*Heat 3 Tbsp olive oil in large skillet over medium heat and add 1 cup chopped onions, cook until tender
*Increase heat to medium high and add 3 cloves minced garlic, 2 (4 oz) jars of pimentos (excess liquid squeezed out), 10 oz thawed spinach (excess water squeezed out) chopped. Stirring this mixture until just heated through
*In a bowl beat 3 large eggs, add 1/4 c. parmesan cheese along with 1 cup milk (try 3/4 c. and see if less "watery"
*Add spinach mixture to this and 2/3 c. crumbled feta cheese and pour into pie shell
*Bake on a sheet pan for 30-35 minutes or until just set!

We had a tomato, avocado, and cilatro salad on the side
(we have also had hash browns and fruit.....either way the quiche is yummo!

1 comment:

greenchickadee said...

OK, thanks AGAIN for this one because I used to make fritattas and quiche but that one went off my radar. I love how stuffed with veggies it is too. What brand of whole wheat crust do you use? I probably shop at WalMart too much b/c whole wheat is as scarce there as a blue moon!