2bunchesfresh spinachwashed and trimmed from stems.
3ozfeta
3clovesgarlic, minced
1/2 - 1tablespoonof olive oil
1/2small white onion, diced
5eggs
2/3cups2% milk
2tablespoonsParmesan cheese, shredded
1teaspoonkosher salt
1/2teaspoonfresh ground pepper
butter for greasing or non stick spray
Instructions
Pre-heat oven to 350°.
Grease a pie dish with butter. Add shredded parmesan cheese to bottom of dish and spread in a very thin layer.
In a large saute pan, heat olive oil on medium. Add garlic and onion until translucent. Add spinach and saute, mixing often until spinach is bright and wilted. Remove from pan and put in a bowl.
In a separate large bowl, add 5 eggs, 2/3 cup of milk, salt, and pepper. Whisk well.
Add crumbed feta to bowl with spinach. Add spinach mixture to large bowl with eggs. Mix well.
Pour egg and spinach mixture into pie dish so that it fills dish but doesn't overflow.
Bake for 50 minutes until egg has set.
Serve and enjoy!
Video
Notes
Be sure to grease your pie dish well so that the quiche doesn't stick. Prep in AdvanceYou can make this ahead the day before. Prepare everything and assemble it in your pie dish. Cover and store in the fridge.SubstitutionsSpinach1 bunch of spinach = 10 oz, including stems and about 6.75 oz stems removed. 4 (packed) cups of just the leaves.Frozen: 10 oz frozen = 1 bunchOther Veggies: Use any others you'd like!Cheese: You can substitute your favorite, but we prefer the combination of spinach and feta.Kosher Salt: Use 1/2 - 3/4 teaspoon of table salt for the 1 teaspoon of kosher salt. StorageFridge: Store in the fridge for up to 3-4 days. Freezing: Bake and then let completely cool before freezing. Freeze either whole (use an aluminum freezer-friendly pie dish) or in slices.