Arugula and Sun Dried Tomato Crustless Quiche

Preheat the oven to 350 degrees F (180 degrees C).

Butter a quiche or pie plate and set aside.

Melt the tablespoon of Butter (1 Tbsp) in a large pan over medium heat. Add the Shallots (4 Tbsp) and cook until softened, about 2 minutes. Add the Baby Arugula (4 cups) and cook until wilted, add Sun-Dried Tomatoes in Olive Oil (1/3 cup). Spoon the arugula mixture evenly into the prepared dish and scatter the Roasted Red Pepper Strips (4 Tbsp) over the top.

In a large bowl, whisk together the Milk (2 cups), Eggland's Best Organic Eggs (Brown) (4), Salt (1/2 tsp), Italian Seasoning (1/2 tsp), and Ground Black Pepper (1/4 tsp) until well combined.

Gently pour into the dish. Sprinkle the Crumbled Feta Cheese (2 cups) over the top.

Bake for 45 minutes or until the quiche is set in the center.

Remove from the oven and let stand for 15 minutes.

Cut into wedges and serve.