Spinach, Feta & Pesto Quiche

[Boyle]

This recipe has been a big hit with my family and is super easy.
Great for brunch with mimosas or for lunch/dinner with a nice cafe
salad.



1-2T olive oil

1 bag of spinach (baby is great, regular is fine if you tear off the
stems)

1 container of egg beaters

2-3T of pesto

1 frozen pie shell

crumbled feta (fistful?)

a shake or two of garlic powder



Preheat your oven to 350*.



Add your olive oil to a hot skillet/pan and add your spinach.

Shake a little garlic powder on top.

Toss around until all of your spinach is wilted.



Transfer the wilted spinach to your pie crust (not yet cooked).

add your pesto & egg beaters (until the pie crust is filled to your
liking).

Carefully stir/fold your eggs/spinach to distribute the pesto evenly
through the eggs.



Sprinkle feta all over the top of the quiche. I use a lot, but it is
up to your own taste.



Bake on a cookie sheet at 350* until your eggs look like they are
cooked (probably 30-45 minutes).