1/4 cup (60 mL) bite-size strips roasted red pepper
2 cups (500 mL) milk
4 eggs
1 Tbsp (15 mL) each, salt and dried oregano leaves
Freshly ground pepper
3/4 cup (175 mL) crumbled feta, well-drained, about 1/4 of a 400 g container
Directions
Preheat oven to 350° F (180⁰ C). Butter a 10-inch (25 cm) pie plate or baking dish; dust bottom and sides with bread crumbs. Place pie plate on baking tray. Melt butter in a large frying pan over medium heat.
Add green onions, cook 1 min. Add spinach; stir until very wilted, 2 min. Spoon spinach mixture into prepared dish. Place pepper strips in paper towel and squeeze dry. Scatter over spinach.
In a large bowl, whisk milk with eggs, cornstarch, salt, oregano and pepper until well blended. Pour over spinach mixture. Arrange Feta over top (it will sink in a bit).
Bake about 35 minutes or until egg mixture is just set in centre. Remove from oven; let stand 15 minutes. To serve, cut into wedges (like pie, the first wedge may not be perfect).
Cooking Tip: For best results and to prevent quiche from being watery, use 2% or homogenized milk. Breadcrumbs are sprinkled on the dish for easier removal of quiche wedges.
Fresh mozzarella is best enjoyed, well, fresh, but can be wrapped tightly in cling film and stored up to 1 week in the refrigerator or frozen up to 3 months.