Sun-Dried Tomato Pesto, Spinach & Feta Quiche

- 1 unbaked 9-inch pie crust
- 4 large eggs
- 1 cup half-and-half
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup Gia Sun-Dried Tomato Pesto*
- 1½ cups fresh spinach, sautéed and squeezed dry
- ¾ cup crumbled Macedonian Feta*

*Available from Well Seasoned

1. Preheat oven to 375°F (190°C).
2. Whisk eggs, half-and-half, salt, and pepper.
3. Stir in pesto until evenly blended.
4. Layer spinach and feta in the crust.
5. Pour custard over filling.
6. Bake 45–50 minutes, until center no longer jiggles.
7. Cool 10 minutes before serving.

Serves 6