vegetarian

Tomato, Spinach & Feta Quiche

Name: Tomato, Spinach & Feta Quiche
Yield: 4-6 servings
Ingredients: 1 pre-made piecrust; 8 Extra Large Nellie’s Free Range eggs; ½ cup whole milk; 1 teaspoon dried oregano; ½ teaspoon dried basil; ¼ teaspoon black pepper; 1 cup fresh spinach, chopped; 2-3 small tomatoes (such a Roma tomatoes), sliced thin; ¼ cup crumbled feta cheese

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Simple quiche recipe featuring fresh tomatoes and spinach, crumbled feta, spices, and free range eggs. | nelliesfreerange.com

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yield 4-6 servings

Overview

BY:Andrea Paul, Registered Dietitian at Kale, Quinoa & Cookies

Ingredients

1 pre-made piecrust
8 Extra Large Nellie’s Free Range eggs
½ cup whole milk
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon black pepper
1 cup fresh spinach, chopped
2-3 small tomatoes (such a Roma tomatoes), sliced thin
¼ cup crumbled feta cheese

Directions

If your pie crust isn’t already set in a dish, roll it out and press it into a pie dish.
Preheat oven to 350F
In a large bowl, whisk together eggs, milk, oregano, basil, and pepper until the egg whites and yolks are well combined.
Lay chopped spinach on the bottom of the pie crust. Pour egg mixture over the spinach. Arrange sliced tomatoes on top of the egg, in a single layer. Sprinkle feta cheese on top.
Bake quiche on the middle rack for 40-45 minutes, until the egg is just set and the crust is golden brown. Let rest and cool for 5-10 minutes and serve immediately or store covered in the fridge for up to 3 days.

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Comments Reviews

carol—October 26, 2018

This was so delicious! Very easy. My only suggestion would be a little salt in the egg mixture.

Nellie's

We're so glad to hear that you enjoyed the quiche, Carol! Thank you for the seasoning tip and for giving the recipe a try!

Bethany

Delicious! A big hit at my work event. It was so easy and I didn't have to buy any obscure ingredients I won't use again. I did add some salt and would probably reduce the black pepper next time. Thank you!

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Tomato, Spinach & Feta Quiche

Overview

BY:Andrea Paul, Registered Dietitian at Kale, Quinoa & Cookies

Ingredients

1 pre-made piecrust
8 Extra Large Nellie’s Free Range eggs
½ cup whole milk
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon black pepper
1 cup fresh spinach, chopped
2-3 small tomatoes (such a Roma tomatoes), sliced thin
¼ cup crumbled feta cheese

Directions

If your pie crust isn’t already set in a dish, roll it out and press it into a pie dish.
Preheat oven to 350F
In a large bowl, whisk together eggs, milk, oregano, basil, and pepper until the egg whites and yolks are well combined.
Lay chopped spinach on the bottom of the pie crust. Pour egg mixture over the spinach. Arrange sliced tomatoes on top of the egg, in a single layer. Sprinkle feta cheese on top.
Bake quiche on the middle rack for 40-45 minutes, until the egg is just set and the crust is golden brown. Let rest and cool for 5-10 minutes and serve immediately or store covered in the fridge for up to 3 days.