Tomato, Spinach & Feta Quiche

Garden-fresh meal for the whole family!

The Crust

• 1¼ cups all-purpose flour

• ½ cup cold unsalted butter, cubed

• 1–2 tablespoons cold water

• Pinch of salt

The Filling

• 1 tablespoon olive oil

• 2 cups fresh spinach (or 1 cup cooked and drained spinach)

• 1 cup cherry tomatoes, halved (or plum tomatoes, quartered)

• ¾ cup crumbled feta cheese

• 3 large eggs

• ¾ cup whole milk

• ½ cup heavy cream (use more milk for lighter version)

• Salt and black pepper to taste

• Pinch of nutmeg (optional)

Directions

In a bowl, mix flour and salt, then cut in butter until crumbly. Add cold water and form dough. Roll out and press into 9-inch tart or pie pan. Chill for 15 minutes. Preheat oven to 375°F.

Prick crust with fork, line with parchment and weights, and bake for 15 minutes. Remove weights and bake 5 more minutes. Set aside.

Sauté spinach in olive oil until wilted. Let cool slightly. In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg. Stir in spinach and feta.

Assemble and bake: Pour mixture into crust. Top with cherry tomatoes, cut side up. Reduce oven to 350°F. Bake for 35–40 minutes or until set and lightly golden. Cool 5–10 minutes before slicing.