This is my second quiche and I am really getting the hang of it.  I made the mistake, possibly, of putting this quiche in the tart pan.  The problem was that once I par-baked the quiche crust I realized the ingredients most likely would not fit.  So then I transferred it to the glass pie plate, my favorite container for a quiche.  I must say though, the tart pan gives the quiche a cool fluted edge.  Anyway, I didn’t have feta so I used all my leftover cheeses (no waste!): shredded Swiss cheese and Land O’ Lakes 4-Cheese sliced cheese blend.  As usual, I used garlic powder not the raw.  YUM!

INGREDIENTS:

• Homemade pastry dough or store-bought
• 1 T. olive oil
• 2 cups packed fresh spinach leaves, trimmed of stems, and washed thoroughly
• 4 large eggs
• 2/3 cup creme fraiche (or heavy cream, or milk)
• 1/3 cup crumbled feta cheese
• 6 cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 T. fresh chives, chopped
• Freshly ground black pepper

DIRECTIONS:

1. Two hours before you want to make the quiche, take the dough out of the freezer to defrost.  (Or make your own like I did).
2. Lay the dough into either a 10″ quiche pan, making sure you have enough to form a crust around edge.  Par-bake if you like.
3. Preheat oven to 350°.
4. Crumble the feta onto the bottom of the crust.
5. Pour the oil into a pan and, when heated, throw in spinach and cook until wilted (Less than five minutes). 
6. Spread the spinach over the feta cheese.
7. Beat eggs, garlic, and creme fraiche together.
8. Pour over the top of the cheese and spinach.
9. Place cut cherry tomatoes over the top of the quiche.
10. Sprinkle chives and ground pepper on top.
11. Bake for 45 minutes or until done.