½ cup sundried tomatoes (see notes)
1 prepared pie crust
2 tablespoons Cabot Unsalted Butter
1 onion, diced
2 cloves garlic, minced
1 red pepper, diced
2 cups fresh spinach OR ½ cup thawed and squeezed dry frozen spinach
¼ cup sliced Kalamata olives
1 teaspoon dried oregano
1 teaspoon dried parsley
¼ cup crumbled feta cheese
4 large eggs
1 ¼ cup milk
Salt and pepper, to taste (see notes)
1 cup Cabot Seriously Sharp shredded cheddar cheese, divided
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To see how to make this recipe please visit Back to Her Roots.
Photo and recipe courtesy of Cassie Johnston.