Spinach Chickpea Quiche with Bell Peppers
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 15-ounce can chickpeas, drained, rinsed and patted dry
- 3 cups baby spinach
- 4 scallions, chopped (white and green parts separated)
- 1 teaspoon ground coriander
- Kosher salt and freshly ground pepper
- 3 large eggs
- 1 cup half-and-half
- 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 9-inch pie crust, thawed if frozen
- 1/2 cup crumbled feta cheese (about 3 ounces)
- 2 large bell peppers (any color), thinly sliced
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