Follow these steps for perfect results
pie shell
prepared
frozen chopped spinach
thawed and drained
feta cheese
crumbled
green olives
sliced
mushrooms
sliced
sun-dried tomatoes
chopped
eggs
beaten
onion salt
roasted garlic clove
dill
fresh ground pepper
vegetarian ham
diced
Preheat oven to 375°F (190°C).
Prepare pie shell according to package directions, typically by brushing with egg and baking for 10 minutes.
Reduce oven temperature to 350°F (175°C).
In a large bowl, combine thawed and drained spinach, crumbled feta cheese, sliced green olives, sliced mushrooms, and chopped sun-dried tomatoes.
Add diced vegetarian ham, onion salt, minced roasted garlic clove, dill, and fresh ground pepper to the mixture.
In a separate bowl, beat eggs.
Mound the filling into the prepared pie shell, ensuring not to press down.
Carefully pour the beaten eggs over the filling.
Adjust the amount of filling and eggs as needed to fit the pie shell, filling it almost to the top but not overflowing.
If the pie shell is overfilled, place a baking sheet underneath to catch any drips.
Bake for approximately 60 minutes, or until the quiche is set and a knife inserted into the center comes out clean.
Let the quiche firm up for 10 minutes before serving.
Serve warm with a light salad and a dry white wine.
Expert advice for the best results
Use a pre-made crust for convenience.
Add a pinch of nutmeg for extra flavor.
Everything you need to know before you start
15 min
Can be made a day in advance.
Serve warm, sliced, on a plate. Garnish with a sprig of dill or parsley.
Serve with a side salad.
Such as Sauvignon Blanc
Discover the story behind this recipe
Classic French dish
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