Spinach Quiche with Polenta

“Here’s a recipe that has become one of my favorites lately. It comes together really quickly with minimal prep work. This makes a delicious dinner with a salad or would be well-received for a brunch occasion. I highly recommend doubling the recipe if you have two baking dishes. It’s that good! Delicious hot or cold.”
– Carolyn

Prep time 20 minutes
Bake time 20-25 minutes
Serves 4 people
380 calories per serving

Ingredients

2 tablespoons Olive oil (plus more for greasing baking dish)
6 packed cups Baby spinach (6 oz)
5 large Eggs
2/3 cup Fat free Greek yogurt (or whatever % fat Greek yogurt you have)
1/4 cup INSTANT Polenta
1 clove Garlic finely chopped
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
1/2 cup Feta cheese, finely grated
1/2 cup Pecorino Romano cheese grated
2 tablespoons Fresh chopped Dill

Method

Preheat oven to 350 degrees with rack in middle position.
Grease sides and bottom of a 1 1/2 quart shallow baking dish or pie pan with olive oil.
Finely crumble feta cheese (a mini food processor does a great job crumbling feta finely). Grate Pecorino Romano cheese. Finely chop the dill. Set aside together in a bowl.
In a large fry pan, put 2 tablespoons of olive oil and heat to medium high while adding all the spinach. Toss spinach until well-wilted, less than 5 minutes. Set aside.
In a large bowl, combine eggs, yogurt, polenta, garlic, salt and pepper. Whisk until smooth. Add the feta, Pecorino Romano and dill and whisk until evenly combined.
Stir in the wilted spinach.
Pour into prepared baking dish and bake JUST until set and puffed.