This spinach quiche recipe is a perfect addition to a light weeknight dinner or a casual Sunday brunch with friends. This quick is packed with healthy veggies and herbaceous essential oils. Hope you enjoy this recipe as much as i do!

for the crust:

ingredients:

1 1/4 cups Gary’s tru grit einkorn pancake and waffle mix

1/2 cup unsalted butter, chilled and diced

1/4 teaspoon salt

1/4 cup ice water

instructions:

1. In a large bowl, combine the flour and salt. Mix the butter until the mixture resembles coarse crumbs. Stir in the water a tablespoon at a time until the mixture forms a ball. Wrap in plastic an refrigerate for four hours or overnight.

2. Roll out the dough to fit a 9-inch pie plate. Press the dough evenly into the bottom and sides of the pie plate.

for the filling:

ingredients:

1/2 cup unsalted butter

1 1/2 teaspoon minced garlic

1 10 oz frozen package of chopped spinach, thawed and drained

1 6 oz package of herb and garlic feta, crumbled

1/2 cup cheddar cheese

salt and pepper to taste

6 eggs, lightly beaten

1 cup milk

2 drops basil vitality essential oil

1 drop oregano vitality essential oil

1 drop rosemary vitality essential oil

Instructions:

1. Preheat oven to 375 degrees.

2. in a medium skillet, melt the butter over medium heat. Add the drops of basil, oregano, and rosemary essential oil and sauté the garlic in butter until lightly browned. Stir in the spinach, feta, and cheddar cheese. Season with salt and pepper. Spoon the mixture into the pie crust.

3. in a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell.

4. Bake in preheated oven for 15 minutes. Sprinkle the top with cheddar cheese and bake an additional 35-40 minutes, until set in the center. Let stand 10 minutes before serving.