Dave and I have been on the Mediterranean Diet for over a week now, and we are loving it! This is what we had for breakfast this morning: a beautiful quiche of feta and cheddar cheeses, sun-dried tomatoes, and peppers!
1/2 cup sundried tomatoes (see notes)
1 prepared pie crust
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
1 red pepper, diced (I like half and half with green pepper)
2 cups fresh spinach OR 1/2 cup thawed and squeezed dry frozen spinach
1/4 cup sliced olives
1 teaspoon dried oregano
1 teaspoon dried parsley
1/3 cup crumbled feta cheese
4 large eggs
1 1/4 cup milk
Salt and pepper, to taste
1 cup shredded cheddar cheese, divided into two portions
Preheat oven to 375°. Put the prepared pie crust into a 9″ pie pan and flute edges. Set aside.
Cut the sundried tomatoes into small pieces. Pu them into a glass measuring cup and pour boiling water over until just covered. Let sit for 5 minutes or until the tomatoes are soft. Drain and set aside.
Melt the butter in a skillet over medium high heat. Add onion and garlic, and cook until just tender, about 3 minutes. Add in the red pepper and cook an additional 3 minutes, or until the pepper is just tender. Add the spinach, olives, oregano, and parsley. Cook until the spinach is wilted (if using fresh) or heated through (if using frozen), about 5 minutes.
Remove from heat and stir in the feta cheese and tomatoes. Spoon the mixture into the prepared pie crust, spreading out evenly. Set aside.
In a medium-sized mixing bowl, whisk together the eggs, milk, salt, and pepper, and 1/2 cup of the cheddar cheese. Pour this mixture evenly over the spinach mixture in the pie crust. Sprinkle top with remaining cheddar cheese.
Bake in preheated oven for 50-55 minutes, or until the crust is golden brown and the egg is set. Let cool for 10-15 minutes before slicing and serving.
NOTE: Since Dave and I are reducing our salt, I add only pepper. If you are using salt, be aware that there is salt in the cheese.