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Greek Quiche (washington)

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Eggs, Dairy Greek Quiche, Restaurant, Washington 1 Servings

INGREDIENTS

1 9-inch pie crust
Olive oil
1 Yellow onion, chopped
1/2 lb Fresh mushrooms, sliced
1 T Oregano
1 T Parsley
1 T Basil
1 Lemon, juice of
1 Fresh spinach, washed and
chopped
5 Eggs
8 oz Sour cream
12 oz Lowfat plain yogurt
1 Clove garlic, crushed
8 oz Ricotta cheese
1/2 lb Feta cheese, crumbled
1/2 lb Mozzarella cheese, grated

INSTRUCTIONS

Preheat oven to 350.  In a large pan heat oil on medium high. Add
onions and cook until  slightly soft. Add mushrooms, herbs and lemon
juice. Lower heat. Add  spinach and cook until mushrooms are tender.
Place mixture in a  colander and drain the excess juice.  In a separate
large bowl add eggs, yogurt, sour cream, Ricotta, Feta  and garlic.
Whip vigorously with wire whip until mixture is creamy  and thick. Add
Mozzarella and blend.  Combine vegetable mixture with egg mixture and
blend well.  Pour into pie crust and bake for 60 to 75 minutes. To test
for  doneness, quiche should feel firm when tapped lightly or when a
knife  inserted comes out clean.  Source: Barbara Williams, Coasting &
Cooking Bk #4 -- Washington &  Oregon, 1997. ISBN:0-9609950-2-1  Typed
and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Antique Sandwich Co., Tacoma, Washington

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