spinach, feta & tomato quiche

Quiche is perfect for breakfast, brunch or lunches and is really easy to modify with your favorite ingredients, so give it a try.  You won't be sorry you did.  

Note: The custard base in this recipe is from the Food to Live By cookbook and I decided to add pesto, spinach, tomato and green onion.  However, this is a really easy one to modify.  Stick with the eggs, half-and-half and fresh ground pepper and add your favourite combination of ingredients.

You will need:
1 pie crust (homemade or store bought)
1 tsp. oil
4 - 5 packed cups of baby spinach
3 large eggs
1 cup half-and-half
1 tbsp. pesto
fresh ground pepper
3/4 cup feta cheese 
1/2 cup cheddar
1 tomato, sliced thin
green onion

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Position a rack in the lower third of the oven and preheat to 375°F.  Roll-out pie crust and place in a 9 inch pie plate.  Pierce crust with fork and freeze for 30 minutes.

Heat oil over medium heat and add rinsed spinach for 2 to 4 minutes, until wilted.  Let cool.

Whisk eggs, half-and-half, pesto and pepper.  Add cooled spinach, 1 cup of cheese; stir and pour into pie plate.  Sprinkle with green onion, arrange tomato slices on top and spinkle remaining cheese.

Place on a baking sheet and bake for 40 - 50 minutes.  Once set, remove from oven and let stand for 10 minutes before cutting into slices.