Ingredients

Real Feta – 1/4 lb of cubed
Peppadew – 1/4 lb
Bacon – 6 strips
Spinach – 1 bag pre-washed
Eggs – 5
Pre-made pie crust – 1

Preparation

1. In a hot pan, sear bacon until cooked (7 minutes each side), chop and set aside.
2. In the same hot pan, sautée spinach quickly (3 minutes) tossing frequently and set aside.
3. Whisk eggs in bowl and pour into pie crust.
4. Place chopped bacon, slices of Peppadew and Real Feta into pie crust.
5. Gently lay individual pieces of sautéed spinach on top of quiche mixture and bake at 350 degrees for 35 minutes.

Tip: Lay cooked bacon over paper towels to absorb excess oil after searing.

Ingredients

Real Feta – 1/4 lb of cube
Pitted Kalamata olives – 1 scoop
Prosciutto – 10 slices
Cherry tomatoes – 15 halved
Olive Oil

Preparation

1. Gently scoop out seeds from cherry tomato halves with the backside of a teaspoon.
2. Insert cube of Real Feta (using thumb to gently press) and a slice of pitted Kalamata olive into tomato.
3. Lay prosciutto out on a tray and bake for 20 minutes at 350 degrees.
4. Arrange stuffed tomatoes on a baking pan using folded aluminum foil to hold them in place. Bake for 5 minutes with the prosciutto. Drizzle olive oil on top.

Ingredients

Real Feta – 1/4 lb of cubed
Prosciutto – 12 slices
Fresh asparagus – 12 spears

Preparation

1. Steam asparagus over high heat for 5 minutes.
2. Lay cut asparagus and cubed. Real Feta over prosciutto slice; roll evenly and tightly.