| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fresh spinach; washed, stemmed and chopped |
| 2 | tb | Olive oil |
| 2 | Cloves garlic; minced | |
| 3 | Eggs | |
| 1 | c | Evaporated skim milk |
| 1 | ts | Fresh rosemary; minced -or- |
| 1/2 | ts | Dried rosemary |
| 4 | oz | Feta cheese; crumbled |
| 1/2 | ts | Lemon zest (actually; I used lemon pepper since I didn't have a fresh lemon on hand) |
| Salt and pepper to taste |
INSTRUCTIONS
From: Kitty Jones <jone0128@gold.tc.umn.edu> Date: Wed, 14 Sep 1994 20:53:39 GMT Preheat oven to 375. Heat olive oil in skillet over medium heat. Add garlic and saute til tender but not brown. Add spinach, a handful at a time, and toss it around until it is thoroughly wilted. Remove from heat and set aside. In a bowl, beat the eggs until well mixed and add evaporated skim milk, crumbled feta, rosemary, lemon zest or lemon pepper, and salt. Add the spinach mixture and stir well. Oil a 10-inch pie pan, and pour the quiche mixture in. Bake at 375 for 35-40 minutes or until slightly brown on top and a knife comes out clean. You could, of course, also make this with a pastry crust. I would pre-bake the crust for about 10 minutes before putting the quiche mixture in. (Prick the bottom and sides with a fork thoroughly before pre-baking.) REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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