Spinach and Feta Quiche

This looks so good and it’s easy too! From icdietproject.com.

Ingredients:

2 (10 oz.) pkg. frozen chopped spinach (thawed)
5 eggs
1 c. half and half (may substitute 1 c. evaporated skim milk)
1 c. crumbled feta cheese (4 oz.)
2 T. chopped green onions (if tolerated)
1/2 t. lemon zest (if tolerated)
1/2 t. salt
1/4 t. pepper (if tolerated)
1 unbaked, frozen deep-dish 9-inch pie shell (without problem ingredients)


Directions:

1. Pierce bottom of pie shell and bake for 5 minutes at 350°F. Cool slightly. Raise temperature of oven to 400°F.

2.Drain spinach and press out all liquid. (This can be done easily between layers of paper towels.) Set aside.

3. Whisk eggs and half-and-half or milk in bowl. Add cheese, green onions, lemon zest, salt, and pepper. Pour into partially baked pie shell. Bake on middle rack, 400°F for 10 minutes, reducing oven temperature to 350°F for the last 25 minutes.

Broccoli and Cheddar Quiche: Substitute 1 cup frozen broccoli florets for the spinach and 1/2 cup shredded white cheddar cheese for the feta cheese.