Tuesday, December 18, 2012
Spinach, Feta, and Red Pepper Quiche
What you will need:
- 1 deep dish 9 inch pie crust, thawed
- 4 large eggs
- 8oz of plain Greek yogurt, 0% fat if you can find it
- 1 small onion, diced
- 1 medium sized red pepper, diced
- 1 package of frozen spinach, thawed and drained
- 1 1/2 Tbsp minced garlic
- 1 Tbsp of dried basil
- a container of reduced fat Feta cheese
- a drizzle of olive oil
- salt and pepper
Preheat your oven to 350 degrees. Have your pie crust on the counter to thaw if you haven't done so already. (Don't panic if you forgot. You'll have a perfectly thawed pie crust in 15-20 minutes. No big deal!) Heat a small pan on medium and add your onions and olive oil to the pan. Sautee for about 4-5 minutes until they are soft. Add the red pepper and sautee for another minute or so. All the veggies will cook down in the oven, so you don't have to soften them too much.
While your spinach mixture is cooling, put together your egg mix. Into a medium bowl, add the eggs, Greek yogurt, and basil. Using a whisk, mix everything together.