For this quick quiche, we’ve combined the popular Mediterranean tastes of sweet red pepper, olives and spinach with slightly salty feta cheese. While flaky homemade pastry is ideal, if you’re pinched for time, you can purchase a frozen pie shell–but look for the deep-dish variety to accommodate all this filling. If using a regular shallow frozen pie shell, use only 1 cup (250 mL) milk and three eggs. The quiche can be enjoyed hot or at room temperature.
Make pastry or purchase deep-dish pie shell. Steam spinach or defrost. Then squeeze dry and chop. Crumble and measure feta, chop olives and whisk eggs with milk. Refrigerate, covered, in separate containers until ready to proceed with recipe.