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Topic: Spinach Feta Breakfast Quiche - Quick and Easy  (Read 1688 times)
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EerieNoodles
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« on: October 21, 2015 08:35:14 AM »

Hi everyone!

This is my first post here in a long, long time, but hopefully this is the beginning of my early New Year's Resolutions.

I'd like to start making/baking/cooking some of the many pins and bookmarks I've been collecting. I'm aiming for at
least one new thing every week and I think maybe posting my results here will help keep me honest and keep me making.

So here's my first...

Spinach Feta Breakfast Quiche
(in all honesty I've tried this one before)



This is my favorite go-to recipe to make on the weekend and freeze for fast and easy breakfasts all week long.
You can get 8 regular sized servings or 6 big servings out of one store bought pie crust.
I hate to do any work for breakfast. Sometimes zapping and stirring instant oatmeal is too much work, so this is perfect.
It feels home-cooked and good-for-you and only requires me to put it on a plate and zap it. The coffee and melon are
optional, but really add to the "breakfast experience".



Ingredient List -

1 Frozen Deep Dish Pie Crust - they usually come in packs of two so you get 2 weeks of breakfasts
6 Whole Eggs
1 cup Half n Half or Cream or Milk (any percentage)
3 to 6 Green Onions - Sliced - the amount depends on your love of Green Onions and their size
4 oz Container of Feta Cheese Crumbled - I use the Athenos brand that comes pre-crumbled cuz I'm just that lazy
12 oz Frozen Spinach any kind in a bag or box will do
cup Parmesan Cheese - Grated
Salt & Pepper to Taste

Preheat your oven to 375 degrees.

Crack all the eggs into a medium to large bowl. Use a whisk or fork to beat them till theyre well mixed.

Add all the other ingredients except the spinach. Beat after each ingredient to get them all mixed good
(they'll all settle to the bottom of the bowl as you work, but at least you'll know you tried).
I like to crumble up the bigger pieces of Feta, but be prepared for that stuff to stick to your fingers like glue.

Now after everything is playing happily together in the bowl you can add the Spinach. Be sure to squeeze it out good, really, really good first.
Just use your hands to squeeze it out, it's not as messy as it sounds.
Important - When you mix in the Spinach be sure to change to a wooden spoon or plastic spoon or whatever mixing spoon you use.
If you keep using the whisk the Spinach will get all tangle in the end and you'll have to use your fingers to tear it out and that feels
disgustingly like tearing the hair out of your sink strainer when it gets all clogged up, so use a spoon from here on out.

Now put your pie crust on a cookie sheet or whatever kind of pan you have that it will fit on and pour in the well-mixed-with-a-spoon filling.
The cookie sheet will make it sooo much easier to transfer the pie crust to the oven.

Bake it for 35 to 45 minutes. Start checking after 30 minutes cuz ovens are different.
You're looking for a nice color and the filling to seem set if you giggle the pan a little. It's going to balloon up a little, but it will settle back
down as it cools.

Let it cool to room temperature, slice it, bag it and freeze it.



I usually pull one out in the evening and let it thaw in the fridge overnight. In the morning just put it on a plate and zap it
for 30 seconds, more or less depending on your taste.




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Quantumphysica
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« Reply #1 on: October 21, 2015 09:35:45 AM »

This looks really yummy and I'd love to give it a try (I'm a fan of both feta and quiche ^^) It's not really the sort of food I associate with breakfast though. I kind of can't tell what this in combo with the melon and coffee would taste like. I'm curious though! (Also, the dough you use is unsweetened dough, right? It's not actual sweet pie crust like you'd use for say apple or cherry pie?)
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« Reply #2 on: October 21, 2015 10:59:24 AM »

Looks so yummy!  The little slice would probably be enough for a snack, so just give me the other half to stuff into my face! Grin

Thanks for the recipe...I also like to try new and EASY dishes...I keep pie crust in the freezer all the time (the kind you have to roll out...hey, then I can say I made it! Grin)...

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EerieNoodles
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« Reply #3 on: October 21, 2015 04:58:21 PM »

Thanks for the comments!

Quantumphysica - The package says that this is a Deep Dish Pie Crust and shows a picture and a recipe for Cherry Pie with Crumb Topping. As far as I know there is only one kind of pie crust for both sweet and savory pies?

And I agree with you alwaysinmyroom, rolling it out means you made it. Especially if you fill it and bake it. No arguing that.
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yoopidou
« Reply #4 on: October 21, 2015 11:40:28 PM »

Reminds me of spanakopita, so this must be delicious. I'm tempted to try it as a flan or omelet, without the crust. Only for diet reasons as I'm sure  it would be even more yummy as a quiche.
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« Reply #5 on: October 22, 2015 09:07:50 AM »

Oh, my mistake! It's just that here in Belgium they sell different kinds; something called "pte sucre" -translates as sweetcrust pastry according to google- for sweet pies, and something called "pte foncer" for hearty ones. The difference is that the sweet kind tastes like cookie dough while the other kind has a more a neutral or even salty taste. They look pretty much the same though.
I think I'm going to give your recipe a try! Wink
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EerieNoodles
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« Reply #6 on: October 22, 2015 04:18:59 PM »

Oh YUM Quantumphysica! Pie crust that tastes like cookie dough?
I bet that would be great with a cream pie.
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« Reply #7 on: October 22, 2015 07:54:19 PM »

That looks and sounds really yummy!
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« Reply #8 on: October 26, 2015 11:58:10 AM »

I love quiche. Thanks for sharing.
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