1/2 cup of condensed skim milk (reduces the fat but not the flavor)
1 package of frozen spinach thawed (you can use fresh, but you will need to saute it in a pan to get it to wilt before using- about 2-3 cups)
1/3 cup of basil pesto (I posted a recipe for this yesterday if you want to do from scratch)
1 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese
1) Whisk eggs, milk, and pesto together in large mixing bowl. Stir in spinach, mozzarella and feta. Transfer to baking dish (a pie plate works well)
2) Bake in preheated oven for 23-30 minutes at 350*C until or until middle of quiche is firm. Let rest for 5 minutes before serving.
I really enjoy this recipe with a slice of sourdough bread!