| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Greek |
Restaurant, Quiche, Washington |
1 |
Servings |
INGREDIENTS
| 1 |
|
9-inch pie crust |
|
|
Olive oil |
| 1 |
|
Yellow onion; chopped |
| 1/2 |
lb |
Fresh mushrooms; sliced |
| 1 |
tb |
Oregano |
| 1 |
tb |
Parsley |
| 1 |
tb |
Basil |
| 1 |
|
Lemon; juice of |
| 1 |
bn |
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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