Mid-week is a challenging time in my house. That when Miles’ karate class ends late leaving us with very little time for a “formal” dinner.
Usually pizza is involved!!
Or if I had time the weekend before, I’m able to pull a portioned meal from the freezer that I put together and we nuke our dinner.
This night a light bulb went off. Quiche! Miles eats only two vegetables: broccoli and spinach, and he only eats spinach if it’s in a quiche.
I always have a box of frozen spinach and pie crust’s (for when I’m feeling lazy) in the freezer, so I was set. I just needed to grab a little feta on my lunch break.
We were eating in under an hour. This may sound like a long time, but while the quiche is in the oven, there’s time for homework and guitar practice.
The quiche by the way was great. After it cooled, I cut what was left over into slices, individually wrapped them and popped them in the freezer. I’m thinking we’ll have it for brunch over the weekend!
Spinach & Feta Quiche
- 1 10 oz package of frozen chopped spinach (, fully thawed and drained)
- 1 tablespoon olive oil
- 2 tablespoons chopped shallots ((optional))
- 1 teaspoon dill ((fresh or dried))
- 2 large eggs
- 1/3 cup heavy cream or milk
- 1/2 cup crumbled feta cheese
- 1 frozen pie sheet (, thawed)
- Preheat oven to 425°F.
- Bake pie shell in bottom third of oven until set and pale golden, about 7 minutes.
- OPTIONAL: While shell is baking, in a medium skillet sauté shallots in oil over moderately high heat, stirring, 1 minute.
- Remove pan from heat, combine with spinach and dill, and season with salt and pepper. In a medium bowl whisk together eggs and cream. Add the spinach mixture with the egg and cream mixture. Stir in feta cheese. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.