Ingredients
6 large eggs
1/2 cup milk or heavy cream
3 cups fresh baby spinach, chopped
1/2 cup sun-dried tomatoes (oil-packed, drained and sliced)
1/2 cup crumbled feta cheese
1/2 cup shredded mozzarella or Monterey Jack cheese
2 cloves garlic, minced
1/2 tsp dried oregano or Italian seasoning
Salt and freshly cracked black pepper, to taste
Olive oil or cooking spray for greasing
Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish or springform pan with olive oil or cooking spray.
2. Sauté Spinach: In a skillet over medium heat, sauté the garlic and chopped spinach for 1–2 minutes until wilted. Squeeze out any excess liquid to prevent a watery quiche.
3. Whisk Egg Base: In a large bowl, whisk together the eggs, milk/cream, oregano, salt, and black pepper until well combined.
4. Combine Fillings: Fold in the wilted spinach, sun-dried tomatoes, crumbled feta, and shredded mozzarella.
5. Bake: Pour the mixture into the prepared dish. Bake for 35 to 40 minutes, or until the center is set and the top turns golden brown.
6. Serve: Cool for 10 minutes before slicing.