Spinach, Tomato & Feta Quiche

• 1 Deep Dish Pie Shell
• 1 1/2 tsp olive oil
• 1 shallot, chopped
• 5 eggs
• 1/2 cup 1% milk
• 1/2 tsp each salt and pepper
• 1/2 cup shredded cheddar cheese
• 8 nuggets of chopped frozen spinach, prepared and well drained
• 1 Tbsp fresh basil chopped
• 1 cup cherry or grape tomatoes, pricked with a toothpick
• 1/3 cup crumbled feta cheese

1. 1. Preheat oven to 450F. Heat oil in skillet on med-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell.
2. 2. In a bowl, whisk together eggs, milk and 1/2 salt and pepper. Stir in the cheddar, spinach and basil, and pour into the pie shell. Bake for 10 min. Meanwhile, in a small bowl, toss tomatoes with remaining oil and salt and pepper.
3. 3. Remove quich from oven and reduce heat to 375F. Place tomatoes on baking tray with quich and return to oven. Bake for 30 min. Let cool slightly and then top with roasted tomatoes and crumbled feta.

pie shell, olive oil, shallot, eggs, milk, salt, cheddar cheese, frozen spinach, fresh basil, cherry, feta cheese

Taken from www.epicurious.com/recipes/member/views/spinach-tomato-feta-quiche-50119413 (may not work)