This spinach and feta quiche is swirled with pesto and sure to delight friends and family. It's fancy enough for a brunch but simple enough for breakfast!
Yields 4 mini quiche or one standard quiche with 6-8 slices.
If you're using frozen spinach, defrost in the microwave or pop the pouch in boiling water to heat. Place into a clean dish towel or stack of paper towels and squeeze out moisture to dry the spinach.
Use half the spinach for the quiche and the other half for a bowl of spinach dip or cram the entire package of spinach into this quiche! The choice is yours!
Gluten-free? Make a potato crust instead! Simply grab a cheese grater and coarsely shred one or two raw baking potatoes. Leave the skin on for extra vitamins! Next use a handful of paper towels to press out any extra moisture from the potatoes and add 1/2 teaspoon of salt to season. Mix thoroughly and press into a oil-spritzed pie dish to make a crust. Woot!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Spinach and Feta Quiche with Pesto https://peasandcrayons.com/2012/09/spinach-feta-quiche-swirled-with-asparagus-pesto.html