Spinach, Tomato and Feta Quiche

Ingredients

• Pie crust

  Standard-type, frozen, ready-to-bake, enriched

  100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Spinach

  Frozen, chopped or leaf, unprepared

  2 cup or 312g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Half and half cream

  Fluid

  ⅔ cup or 161g

• Feta cheese

  ⅓ cup, crumbled or 50g

• Cherry tomatoes

  Red, ripe, raw, year round average

  6 cherry tomato or 102g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chives

  Raw

  2 tbsp chopped or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
2. When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
3. The crust should come 1 to 1 1/2 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, throw in the 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 F or 180 C for 45 minutes.
12. Recipe by: Sackville (source: https://www.food.com/recipe/spinach-tomato-and-feta-quiche-33454)

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