Spinach, Tomato, & Feta Quiche

INGREDIENTS

• 1 package of frozen shortcrust pastry dough
• 1 tablespoon of olive oil
• 2 cups, packed with fresh spinach leaves, trimmed and washed
• 4 large eggs
• 2/3 cup creme fraiche (heavy cream or milk can be used instead)
• 1/3 cup of crumbled feta cheese
• 6 cherry tomatoes, halved
• 2 cloves of garlic, minced
• 2 tablespoons fresh chives, chopped
• fresh ground black pepper

METHOD

1. Defrost dough 2 hours before making the quiche.
2. Preheat oven to 350.
3. Lay dough into either a 10 inch quiche or springform baking pan, ensuring you have enough dough to form a crust around the edge. The curst should come 1 to 1 1/12 inches up the side of the pan.
4. Crumble the feta cheese onto the bottom of the crust.
5. Pour the olive oil into a saucepan and when it is heated, add spinach and cook until wilted.
6. Spread the spinach over the feta cheese.
7. Beat the eggs, garlic, and creme fraiche together.
8. Pour over top of the feta cheese and spinach.
9. Place cherry tomatoes on top of the quiche.
10. Sprinkle chives and ground pepper on top.
11. Bake at 350 for 45 minutes.

Prep time: 15 minutes

Cook time: 45 minutes

Yield: 4-5 servings

Recipe inspired by: Food.com