Veggie Mediterranean Quiche

Veggie Mediterranean Quiche

Fixings

1/2 cup sundried tomatoes (see notes)

Bubbling water

1 arranged pie outside

2 tablespoons spread

1 onion, diced

2 cloves garlic, minced

1 red pepper, diced

2 cups new spinach OR 1/2 cup defrosted and pressed dry frozen spinach

1/4 cup cut Kalamata olives

1 teaspoon dried oregano

1 teaspoon dried parsley

1/3 cup disintegrated feta cheddar

4 huge eggs

1 1/4 cup milk

Salt and pepper, to taste (see notes)

1 cup destroyed cheddar, partitioned

Guidelines

Place sundried tomatoes into a glass estimating cup and pour bubbling water over until recently covered. Let sit for 5 minutes or until the tomatoes are delicate. Channel and slash tomatoes. Put away.

Preheat broiler to 375°. Fit a 9-inch pie plate with the pre-arranged pie outside layer. Woodwind edges. Put away.

Liquefy the margarine in a skillet over medium high hotness. Include the onion and garlic, and cook until simply fragrant and delicate, around 3 minutes. Include the red pepper and cook 3 extra minutes, or until the pepper is simply delicate.

Add the spinach, olives, oregano, and parsley. Cook until the spinach is withered (if utilizing new) or warmed through (assuming that utilizing frozen), around 5 minutes.

Eliminate from hotness and mix in the feta cheddar and tomatoes. Spoon the blend into the pre-arranged pie outside layer, fanning out equally. Put away.

In a medium-sized blending bowl, whisk together the eggs, milk, salt, and pepper, and 1/2 cup of the cheddar. Pour this combination equitably over the spinach blend in the pie outside. Sprinkle top with residual cheddar.

Heat in preheated broiler for 50-55 minutes, or until the outside layer is brilliant brown and the egg is set. Let cool for 10-15 minutes prior to cutting and serving. Cool. Partake in the Veggie Mediterranean Quiche plans !!!

Veggie Mediterranean Quiche Video :