Rosemary-Lemon Chickpea, Kale and Feta Quiche
Main Ingredients: Egg
Yield: 6 servings
Recipe courtesy of Merry Graham, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
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Rosemary-Lemon Chickpea, Kale and Feta Quiche
Ingredients
- 1 deep dish pie crust, thawed
- 3/4 c. mediterranean feta cheese, crumbled
- 3/4 c. canned chickpeas, rinse and drain
- 1 c. shredded fresh spinach
- 1/3 c. green onions, chopped
- 1/4 c. red bell pepper, chopped
- 4 eggs
- 1 c. half and half cream
- 2 teaspoons rosemary, finely chopped
- 2 teaspoons lemon zest
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground pepper
Directions
- Heat oven to 375°F.
- Place the piecrust on a foil-lined baking sheet. Fill piecrust by layering feta cheese, chickpeas, spinach, green onions and red bell pepper.
- In medium bowl, whisk eggs, cream, rosemary, lemon zest, salt, and pepper until well mixed. Pour over filled crust.
- Bake until the filling is set and a knife inserted into the center comes out clean, about 40-50 minutes. Cover piecrust with foil if too much browning occurs. Remove from oven and let rest for 5-10 minutes. Cut into wedges and serve warm or at room temperature.
