MMMmmmman! This recipe is so tasty, and a classic dinner go to for my husband and me. It is so fun to make together. He and I concocted this recipe by being inspired by the Mediterranean influences and... yes, it's basically a quiche but we don't like that word, ha! Together we decided to call it, "Mediterranean Pie", because who doesn't love a savory pie?
We make our own pie crust but when we are just plain tired and need to get cooking faster, we will use organic premade frozen pie crust we get from the store.
(Preheat oven to 350 degrees before you get started.)
Prep in a separate small bowl, then set aside.
1 and 1/2 cup of Spinach.
In a separate medium bowl (then set aside)
Whisk 1 and 1/4 cup of milk and 4 large eggs, then add:
1/2 cup of shredded cheese or more if you'd like (we use sharp Wisconsin cheddar)
add a pinch of parsley and a dash of oregano.
salt/pepper to taste
Next, sauté in a nonstick skillet add a tablespoon of olive oil:
quarter of an onion or 1 small shallot diced into small pieces.
small, diced pepper of your choice: (We like to use our fresh garden bell peppers, or we'll buy a Poblano pepper from our local grocery store)
After you've sauteed the onion and pepper, add the below to the skillet and continue to sauté until the Spinach is wilted and feta cheese has melted a little:
3 sundried tomatoes
1/3 cup of feta cheese
1 and 1/2 cup of Spinach.
Set the sauteed onion, pepper, sundried tomatoes, spinach, feta cheese mixture to the side and let it cool down for a little bit. Add the sauteed mixture to the pie crust, pour in the egg, milk, herbs and cheese mixture into the pie crust. Put the pie onto a baking sheet to keep the pie steady as you insert into the oven.
Preheat oven to 350 degrees, bake for approximately 45 minutes to 1 hour. Prep time: 30 minutes Cook time: 45 minutes to an hour...pie should jiggle firmly. Total cook time 1 and a half hours.
Tips:
Be sure to preheat the oven to 350 degrees...right before you start to prep the pie ingredients.
Dry bake your pie crust to ensure you don't get a soggy bottom crust.
