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When I tell people I’m an awful cook, they give me a little smile and probably think to themselves that I’m exaggerating. Nope. I screw up freezer to microwave meals, that’s how bad I am. So, when I can actually accomplish a recipe, that’s huge for me and you know that it’s something easy to do.
I get bored and distracted even if I’m zapping a piece of pizza in the microwave, so a meal that has 200 ingredients and takes 3 hours to make doesn’t interest me in the least.
I found this recipe last year on the blog Fête Foreign and it’s so good. It’s also easy and when I made it for the first time, I didn’t feel like stabbing someone while I was cooking.
- Preheat your oven to 350°C
- I use a refrigerated pie crust to save time and bake for 10 minutes
- Make sure you turn the oven back down to 350°C from the temperature used to bake your pue crust (I forgot to do that one of the times I made this quiche and it’s not a pretty sight)
- Use about 8 0z of frozen, chopped spinach. Defrost it and drain well.
- Add some salt, pepper, and a bit of nutmeg, either fresh or from your spice rack.
- Add 4 eggs to the spinach mixture and 2 dollops of sour cream or crème fraiche.
- Mix in coarsely chopped feta cheese.
I threw this together really fast so I didn’t add as much spinach as I usually do.
In this household we love cheese so you can also add some circles of goat cheese on top of the quiche.
Bake 35-40 minutes or until the middle is set.
I added honey glazed carrots for a side dish. I’ve found that my 2-year-old will actually eat steamed carrots if I put just a bit of a honey glaze on them. I’m no June Cleaver so the quiche doesn’t look nice and pretty, but it’s really delicious.
And I didn’t stab anyone in the process of cooking so it’s a win win. You could also use this recipe to make little spinach and feta cheese hor dourves for a dinner or holiday party.