Since D is back from Mexico (yea!), I thought I'd treat him to a quiche. Totally new flavors tonight -- I opted to go with a Mediterranean-inspired dish. Though this quiche is essentially crustless, the addition of flour does make a very thin crust.
Spinach, Olive, Sun-Dried Tomato, and Feta Quiche
makes six servings
1/3 C kalamata olives, chopped
1/3 C sun-dried tomatoes, roughly chopped
4 oz feta cheese, crumbled
1 pkg frozen spinach, thawed and drained of excess moisture
2 farm-fresh eggs
2 egg whites
1 C organic half-and-half
1 T unbleached all-purpose flour
1/4 t black pepper
1. Preheat the oven to 350 degrees. Prep a 10-inch glass pie dish with cooking spray.
2. Thaw the frozen spinach and drain off the excess moisture. I used a potato masher to squish out as much liquid as possible.
3. In a bowl, mix together the spinach, olives, sun-dried tomatoes, and feta cheese. Set aside.
4. In another bowl, whisk together the eggs, egg whites, and half-and-half. Stir in the black pepper and flour.
5. Spoon the spinach filling into the bottom of the prepared glass pie dish. Pour the egg mixture over top.
6. Bake in the over for 45-50 minutes, or until the quiche is set in the middle. Remove from oven and allow to stand for 10 minutes before cutting slices.
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