While I wait for my garden to start producing this year I still have sun-dried tomatoes from my garden and eggs from Farmer Kim. These tomatoes were in my fridge, so the oil has solidified a bit.  That is fine, it will melt and be quite useful when the tomatoes are cooked.

Perhaps a more fitting name for this is spanakopita quiche. This tasted like a luxurious, creamy version of a spanakopita.

I live sun dried tomatoes, and the addition of them to this quiche was perfect. Every few bites you would find their flavor bursting in your mouth.

Mediterranean Style Quiche

from KosherintheKitch.com

3 eggs (from Farmer Kim)
3/4 cup milk
3/4 cup heavy cream
1/4 tsp salt, or to taste
ground black pepper, to taste
1/2 cup chopped frozen spinach
6 – 8 sun dried tomatoes, packed in oil, julienned (from the garden)
1/2 onion, finely chopped
~1/3 cup crumbled feta cheese, enough to cover bottom of pie crust
9″ deep dish pie crust (home-made or frozen)

Directions

Blind bake the pie crust, set aside to cool.

Preheat oven to 375. In a medium bowl, combine eggs, milk, cream, salt, and pepper, blending until smooth and well combined. Set aside.

Over medium-high heat, saute onions and sun dried tomatoes (there should be enough oil from the tomatoes to help with the cooking process, but if not, add a little more). Cook until the onions are soft and translucent.

Add spinach and continue cooking until spinach is soft. Season lightly (depending on how salty your feta is). Remove from heat and set aside.

When pie crust is done, cover bottom with crumbled feta cheese.

Top with spinach mixture. Make sure the spinach and cheese evenly cover the bottom of the pie crust. They will float up during the baking process.

Pour in egg mixture.

Bake for about 20 minutes. Decrease oven temperature to 350 and continue baking for an additional 20-25 minutes (about 45 minutes total baking time), or until filling has set. If crust or top begins to brown too much, cover gently with foil.

Cool slightly and serve warm.