Spinach feta quiche

Adapted from Epicurious

Ingredients

1 refrigerated pie crust, room temperature
1 tbsp butter or olive oil
1 large red bell pepper, sliced or chopped
5-6 large mushrooms, sliced
3 cups (packed) fresh spinach
1 tsp dried basil or oregano
4 oz feta crumbles
2 large eggs
4 oz heavy cream

Directions

Preheat oven to 425 F.

In large, non-stick skillet, heat butter and cook peppers and mushrooms until almost done (minimal juice remains), then add spinach and saute until fully wilted (the more cooked, the better).

If the pie crust is not already in a pan, place in a 9" pan and cook 7 minutes. (Works well if you spray the bottom of the pan with non-stick spray.)

While the crust is baking, beat the eggs in a small bowl and mix in the cream.

Remove pie pan from oven and sprinkle feta on bottom, then add veggie mixture. Pour egg-cream sauce on top.

Return to oven and cook 15 minutes at 425. Lower heat to 350 and cook 10 more minutes, until quiche is set.

Remove from oven and let cool a few minutes before serving.


Serves 8, 239 cal per serving (17 g fat; 7 g protein; 16 g carbs)