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Mom's Breakfast Spanish Quiche Recipe
INGREDIENTS

1/2 cup sundried tomatoes (see notes)
Boiling water
1 prepared pie crust
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
1 red pepper, diced
2 cups fresh spinach OR 1/2 cup thawed and squeezed dry frozen spinach
1/4 cup sliced Kalamata olives
1 teaspoon dried oregano
1 teaspoon dried parsley
1/3 cup crumbled feta cheese
4 large eggs
1 1/4 cup milk
Salt and pepper, to taste (see notes)
1 cup shredded cheddar cheese, divided

Place sundried tomatoes into a glass measuring cup and pour boiling water over until just covered. Let sit for 5 minutes or until the tomatoes are soft. Drain and chop tomatoes. Set aside.
Preheat oven to 375°. Fit a 9-inch pie plate with the prepared pie crust. Flute edges. Set aside.
Melt the butter in a skillet over medium high heat. Add in the onion and garlic, and cook until just fragrant and tender, about 3 minutes. Add in the red pepper and cook an additional 3 minutes, or until the pepper is just tender.
Add the spinach, olives, oregano, and parsley. Cook until the spinach is wilted (if using fresh) or heated through (if using frozen), about 5 minutes.
Remove from heat and stir in the feta cheese and tomatoes. Spoon the mixture into the prepared pie crust, spreading out evenly. Set aside.
In a medium-sized mixing bowl, whisk together the eggs, milk, salt, and pepper, and 1/2 cup of the cheddar cheese. Pour this mixture evenly over the spinach mixture in the pie crust. Sprinkle top with remaining cheddar cheese.
Bake in preheated oven for 50-55 minutes, or until the crust is golden brown and the egg is set. Let cool for 10-15 minutes before slicing and serving.

NOTES
You’ll find two types of sundried tomatoes in the grocery store—dry ones and ones packed in olive oil. Both work for this recipe. If you get dry ones, follow the directions in the recipe to reconstitute them. If you get oil-packed ones, skip the part where you soak the tomatoes in boiling water. Just remove them from the oil, chop them, and proceed with the recipe.

Between the feta, cheddar, and olives, this recipe has a lot of inherent saltiness—season carefully. You can always add more salt at the table, but you can never take it out!