I remember getting an email once listing the things that "real" moms do and do not do. One of them was, "Real mothers don't eat quiche. They don't have time to make it." The writer must not have ever tried making quiche, because really it's one of the easiest things to make and you probably have everything required in your refrigerator already. The best part is that it can be made early in the day or whenever you have time and usually there are a few slices left over for lunch the next day! Quiche is one of my favorite ways to use up extra veggies, cheese, and eggs. And that is exactly how I came up with this combination that my hubby said was the "best quiche you've ever made!" Spinach, sun dried tomatoes, and feta cheese work together wonderfully in this Mediterranean inspired quiche. While nothing compares to a homemade pie crust, there's just not always time, so feel free to use store bought.
1 prepared pie crust (my favorite is Martha Stewart's)
6 large eggs
2/3 cup cream or creme fraiche
1 cup whole milk
1/4 cup shredded Gruyere, fontina, or other favorite cheese
5 oz fresh baby spinach
1/4 cup chopped or sliced sun dried tomatoes
1/2 cup crumbled feta cheese
Preheat oven to 425 degrees F. Roll out pie crust dough and fit into a pie dish. Poke dough with a fork. Line dough with foil and fill with pie weights (dried beans work too). Bake 15 minutes. Remove weights and foil and continue baking another 5 minutes, or until bottom is golden.
In a medium sized bowl, whisk together eggs, cream, milk, and cheese. Season lightly with salt and pepper.
In a large pan set over medium heat, heat olive oil. Add spinach and a pinch of salt and pepper. Cook until wilted. Drain out as much liquid as possible. Place spinach and sun dried tomatoes on top of crust. Pour egg mixture on top. Sprinkle with feta cheese. Bake until puffed and cooked through, about 30 minutes.