Monday, May 09, 2011

Mangia Meatless Monday - Feta, Onion, Pepper Quiche

Dear Hubby has made this a couple of times and it is delicious; he varies it slightly depending on the vegetables in the refrigerator, but always delicious with his homemade pie crust. He made this for Mother's Day breakfast - yummy!
Right out of the oven:

Use your favorite one crust recipe or a store bought pie crust.

Onion, Pepper & Feta Quiche

8 Servings – 252 Calories


· 1 refrigerated or homemade pie crust

· 2 tsp. olive oil

· 1 large onion, finely chopped

· 1 medium bell pepper, chopped

· Kosher salt and pepper

· 1 cup fresh spinach, chopped

· 4 large eggs

· 3/4 cup sour cream

· 1/2 cup milk

· 1/4 tsp. freshly grated nutmeg

· 4 oz. feta cheese, crumbled (about 1 cup)


1. Heat oven to 425°F.

2. Fit the pie crust into and up the sides of a 9" pie plate; fold the edge of dough underneath itself to create a thicker 1/2-in. border that rests on the lip of the pie plate and crimp as desired.

3. Place on a rimmed baking sheet and bake until lightly golden, approximately 12 to 15 minutes.

4. Remove crust and reduce oven to 375°F.

5. Meanwhile, heat the olive oil in a large skillet over medium heat.

6. Add the onion, bell pepper, and 1/4 tsp each salt and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.

7. Stir in the spinach, cooking approximately 4-5 minutes or until desired spinach wilt.

8. Remove mixture from heat.

9. In a large bowl, whisk together the eggs, sour cream, milk, 1/4 tsp each salt and pepper, and nutmeg.

10. Stir in the onion mixture.

11. Fold in the feta cheese.

12. Pour the mixture into the crust.

13. Bake until just set and a knife inserted in the center comes out clean, 35 to 40 minutes.

14. Let rest for 5 minutes before serving.

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Anonymous said...

Looks very tasty! Have a great day!

Vivian M said...

Thank you for sharing this recipe, I am looking forward to trying it! Happy Mother's Day!