Mediterranean Quiche
Featuring Egg Beaters®, Wesson®, PAM® and Angela Mia®
Yield: 24 portions
Portion Size: 1 serving
| Ingredients: | SKU: | Measure: |
|---|---|---|
| PAM® High Yield Canola Pan Spray | 64144 07263 | as needed |
| Phyllo dough | cut to fit hotel half pan | |
| Wesson® Smart Choice Cottonseed Canola Oil | 27000 63334 | ¼ cup |
| Fresh spinach leaves, washed, stems removed, torn | 12 cups | |
| Roasted garlic cloves, minced | 20 cloves | |
| Egg Beaters® Frozen Egg Product, thawed | 29000 03169 | 6 cups |
| Fat free milk | 1 cup | |
| Crumbled feta | 4 cups | |
| Red onion, minced | 2 cups | |
| Red bell pepper, minced | 1 cup | |
| Kalamata pitted olives, chopped | ½ cup | |
| Angela Mia® Chopped Tomatoes, drained | 27000 37861 | 3 cups |
| Fresh basil leaves, minced | ¼ cup |
Preparation:
- Heat convection oven to 325°F. Spray two 2-inch hotel half pans with PAM® cooking spray. Line bottom of each pan with phyllo dough. Bake 5 minutes or until golden brown.
- Heat Wesson® oil in large non-stick skillet over medium heat; add spinach and garlic. Sauté 3-4 minutes or until spinach is wilted. Set aside to cool.
- Whisk together Egg Beaters® and milk. Set aside.
- Combine feta, onion, bell pepper, olives and spinach mixture. Whisk in egg mixture. Pour combined mixtures evenly between two half pans.
- Bake 35-40 minutes or until egg is set in center. Let stand 10 minutes before cutting. Cut 3x4.
- Combine Angela Mia® tomatoes and basil. Spoon over top of quiche before serving.
