Feta Cheese & Vegetable Quiche – Light and Delicious

It’s time for another “Friday Food Favorite”!
This is the first time I have tried this recipe and we were more than happy with the results.
Last Sunday after church, we headed to a quaint little coffee shop for a quick cup of coffee for my sweetie, and my traditional peppermint tea. In the case of goodies they had to snack on, I spied a delicious looking Feta Cheese & Vegetable Quiche that I just had to try.

Feta Cheese & Vegetable Quiche

It was delicious and as soon as I could, I scouted out a recipe that would be similar to the one I had just devoured.

I ran across this method that served as the basis of my recipe on blog called Two Peas & Their Pod. It‘s a wonderful site filled with delicious looking recipes, created by a husband and wife team. How sweet!

I tweaked the recipe just a bit to fit the one I had eaten at the coffee shop.

Ingredients:
½ tablespoon of olive oil
10 asparagus stems
4 cups of baby spinach
2 ounce of mushrooms – chopped. I used a ½ of a 4 ounce can.
4 sundried tomatoes – packed in oil – diced
5 large eggs
1 cup of milk
¾ cup of crumbled feta cheese
Salt and pepper to taste
4 green onions, chopped
1 9-inch pie crust

Begin by preheating the oven to 375 degrees F.

Place a pie shell in a 9 inch pie plate. I used a store bought shell; I have not yet mastered the art of making a pie crust. That’s on my list of things to accomplish – someday. The recipe called for the pie shell to be placed in the freezer as I continued to prepare the other items. I didn’t know the reason for this and my curiosity got the better of me. I just had to look up on the internet why this should be done. What I found is that the dough needs to be chilled so the fat is firm, not liquid, when it goes into the hot oven; it’s the quick melting of the fat that creates the flaky crust. Wow – I am sure all of you more experienced cooks already knew this – but I am a babe at this cooking stuff!

In a medium skillet, heat the olive oil and add the asparagus and spinach and cook until the asparagus is tender and the spinach is wilted.

Once the mixture was prepared, I added the mushrooms and sun-dried tomatoes just until warmed and then placed all of the vegetables in a colander to drain.

In a large bowl, whisk together the eggs and milk. Stir in the feta and mozzarella cheese. Add a small amount of salt and pepper to taste.

Place the vegetable mixture into the bottom of the pie shell that had been placed in the freezer. Sprinkle the chopped onions over the vegetables.

Pour the egg and cheese over the vegetable medley in the crust.

Bake the quiche until the eggs are set and top is slightly brown. This will take approximately 45 minutes.

Once the Feta Cheese & Vegetable Quiche had come out of the oven and set for 15 minutes, we enjoyed a wonderful slice of this delicious recipe.

Yummy Yummy!!!!  This delicious recipe has been added to our “Friday Food Favorite”.

Feta Cheese and Vegetable Quiche

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Enjoy this delicious Feta Cheese and Vegetable Quiche for a light lunch or dinner.

Author: Debi

Recipe type: Feta Cheese and Vegetable Quiche

Serves: 8

Ingredients

• ½ tablespoon olive oil
• 10 asparagus spears, cut into pieces
• 4 cups baby spinach
• 4 sun-dried tomatoes packed in oil, chopped
• 2 ounces canned mushrooms, chopped
• 5 large eggs
• 1 cup milk
• ¾ cup crumbles feta cheese
• ¼ cup shredded mozzarella cheese
• Salt and pepper to taste
• 4 green onions, Chopped
• 1 9-inch pie crust

Instructions

1. Preheat oven to 375 degrees F.
2. Place a pie shell into a 9 inch pie plate and place in freezer
3. In a large skillet, heat olive oil over medium heat.
4. Add the asparagus and spinach and cook until asparagus is tender and spinach is wilted.
5. Add the sun-dried tomatoes and mushroom and saute just until warm.
6. Set aside in a colander and drain any excess liquid
7. in a large bowl, whisk together the eggs and milk.
8. Stir in the feta and mozzarella cheese.
9. Add salt and pepper to taste
10. Remove shell form the freezer and place asparagus and spinach mixture in the bottom of the pie shell.
11. Sprinkle the green onions on top of the mixture.
12. Pour the egg and cheese mixture over the vegetables in the shell.
13. Bake the quiche for 45 minutes or until the eggs are set and the quiche is slightly browned.
14. Let stand n15 minutes before cutting.

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I will be sharing at the following parties:

Skip to My Lou, Daisy Cottage Designs, The Casual Craftlete, Rattlebridge Farm, Miz Helen’s County Cottage, Bacon Time with the Hungry Hippo, Settings for Four, Create with Joy, I Should be Mopping the Floor, Flour Me with Love, My Uncommon Slice of Suburbia, DIY by Design, Savvy Southern Style, Boogie Board Cottage

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