Preheat oven to 180∞Celcius
Lightly Greece a quiche dish with the olive oil
Wash the spinach, remove the stalks and roughly chop
Transfer the spinach to a Pyrex or heat proof bowl, add 2 tablespoons of water and sit on top of a saucepan of boiling water, stirring continuously until the spinach reduces and wilts. Remove and set aside
In a separate large bowl add 4 eggs and whisk
Add your pepper, parmesan cheese, garlic powder, Greek yogurt, spinach, a teaspoon of salt and pepper and stir to combine
Transfer mixture to your quiche dish
Bake for 30 minutes or until it is brown and puffy (I recommend setting a 30 minute timer and giving it a little extra if your need to). You can check it’s ready by inserting a toothpick, if it comes out clear, your quiche is ready.
Cool on a baking tray for 20 minutes to allow it to further set before serving