Spinach, Sun-Dried Tomato & Feta Crustless Quiche

 

  

1.  Spinach, Sun-Dried Tomato & Feta Crustless Quiche
   
   

   Ingredients:

   
   

   • 6 large eggs
     
     
   • 1 cup (250 ml) whole milk or heavy cream
     
     
   • 5 oz (150 g) spinach (fresh and chopped, or thawed and thoroughly squeezed dry)
     
     
   • 2.5 oz (75 g) sun-dried tomatoes (drained and chopped)
     
     
   • 3.5 oz (100 g) feta cheese (crumbled)
     
     
   • 1 clove garlic (finely minced)
     
     
   • Salt, freshly ground black pepper, and a pinch of nutmeg
     
     
   • Butter or oil for greasing the dish
     
     

   Instructions:

   
   

   1. Preheat the oven to 375°F (190°C) and generously grease a 9-inch (23 cm) pie dish.
      
      
   2. Prepare the filling by sautéing fresh spinach in a pan with a drizzle of oil and the minced garlic until wilted, or by aggressively squeezing thawed frozen spinach to remove all excess water.
      
      
   3. Whisk the eggs and milk (or cream) vigorously in a large bowl, then season with pepper, nutmeg, and a conservative amount of salt to account for the saltiness of the feta.
      
      
   4. Spread the spinach, sun-dried tomatoes, and feta cheese evenly across the bottom of the greased dish, then gently pour the egg mixture over the top.
      
      
   5. Bake for 35 to 45 minutes until the edges are golden brown and the center is completely set and firm to the touch.
      
      
   6. Let the quiche rest for 10 to 15 minutes before slicing to ensure the portions hold their shape cleanly.