Sun-dried Tomato and Spinach Quiche #SundaySupper
That Skinny Chick Can Bake
That Skinny Chick Can Bake
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  • 55 min
  • 15 min
  • 6 servings
  • 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 Instructions 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. 3.5.3208



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