Spinach and feta are such a great combination, and they work well in this quiche.
It makes a great centerpiece for breakfast, brunch, lunch, or a light dinner. Add some fresh fruit or a salad, and maybe some rolls or muffins, for a light and nutritious meal.
1 tablespoon extra virgin olive oil
1 tablespoon minced yellow onion
8 ounces fresh spinach
6 large eggs, or equivalent in egg substitute
1/2 cup half and half *
1/2 cup feta cheese, crumbled
1 tablespoon grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 9-inch deep-dish pie crust, partially thawed if frozen
Preheat oven to 350 degrees Fahrenheit.
Remove the tougher stems from the spinach and tear the leaves into bite-size pieces.
In a large skillet, heat the olive oil over medium heat. Add the minced onion, and saute for 2-3 minutes, until soft. Add the spinach, along with salt and pepper to taste, and saute over medium heat for 3-5 minutes, until the spinach is wilted. Remove from heat and use paper towels to gently squeeze any excess liquid from the spinach mixture. Set the drained spinach mixture aside.
Meanwhile, in a large bowl, beat the eggs slightly and then whisk in the half and half. Fold in the feta and the Parmesan.
Add the spinach mixture, and stir to combine.
Pour the egg mixture into the pie crust.
Bake for 40 minutes to one hour, or longer as needed, until set in the center. If the crust starts to get too brown, wrap just the crust in some aluminum foil to keep it from burning.
Remove from oven and let sit for 5 minutes before slicing
-- 4-6 servings
* Note: If half and half is not available, you can substitute 1/4 cup heavy whipping cream plus 1/4 cup whole milk.