Mediterranean Quiche

Mediterranean Quiche image


  • 1 uncooked, store-bought pie crust
  • 1 Tbsp. canola oil
  • 2 shallots, chopped
  • 2 cups raw spinach, packed
  • 1/4 cup Kalamata olives, quartered
  • 1/3 cup oil-packed sundried tomatoes, chopped
  • 1/2 cup roasted red peppers, diced
  • 1 Tbsp. dried oregano
  • 4 eggs
  • 1 cup Hood® Half-and-Half
  • 1/2 tsp. each salt, ground black pepper
  • 3 oz. feta cheese crumbles


  • STEP 1

    Preheat oven to 425°F. Add baking weights to the crust and par-bake for 12 minutes or until golden brown. Reduce oven temperature to 325° F.

  • STEP 2

    Heat canola oil in a large sauté pan over medium heat. Add the chopped shallots and sauté until translucent, about 2 minutes. Add the spinach and cook just until wilted. Transfer spinach mixture to a plate and place in the refrigerator to cool completely.

  • STEP 3

    Roughly chop the spinach mixture. Evenly layer the spinach mixture, olives, sundried tomatoes, roasted red peppers and oregano in the pie crust. In a medium bowl, whisk together the eggs, Hood® Half-and-Half, salt, and pepper. Pour the egg mixture over the ingredients in the pie shell. Sprinkle evenly with feta cheese. 

  • STEP 4

    Bake at 325° for 40 minutes or until golden brown on top, slightly puffed and totally set through the center. 

Per Serving: Calories: 398, Carbohydrate: 21 grams, Fat: 28 grams, Saturated fat: 12 grams, Protein: 12 grams, Cholesterol: 177 milligrams, Sodium: 826 milligrams, Calcium: 215 milligrams.

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