Sun-dried Tomato and Spinach Quiche #SundaySupper

• Vegetarian

• Produce

  • 1/2 tsp Italian herbs, dried
  • 1/2 Red bell pepper, roasted
  • 5 oz Spinach, frozen dry
  • 6 Sun dried tomatoes

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Bread & Baked Goods

  • 1 Pastry crust, homemade or store-bought

• Dairy

  • 4 oz Feta cheese
  • 1 cup Half and half

Found on thatskinnychickcanbake.com

Description

Ingredients

• 1 pastry crust, homemade or store-bought
• ½ red bell pepper, roasted, peeled and diced
• 5 ounces of frozen chopped spinach, thawed and squeezed dry (half a 10-ounce box)
• 6 sun-dried tomatoes packed in oil, drained well and chopped
• 4 ounces cubed feta cheese
• 3 large eggs
• 1 cup of half and half
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dried Italian herbs

Directions

• Preheat oven to 375º.
• Line a 10½ inch tart pan with a prepared or homemade pastry crust. Line with non-stick foil and top with dried beans or pie weights. Bake for 20 minutes, then remove the foil and bake for another 3-4 minutes. Remove from oven and allow to cool slightly.
• Layer the crust with the red bell pepper, spinach, sun-dried tomatoes and feta. Whisk together eggs, then stir in half and half and seasonings until well blended. Gently pour egg mixture over the filling.
• Bake until puffed and golden brown, about 30 minutes or till the center is set. Serve warm or at room temperature.