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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Eggs 6 Servings

INGREDIENTS

1 lb Fresh spinach, washed
stemmed and chopped
2 T Olive oil
2 Cloves garlic, minced
3 Eggs
1 c Evaporated skim milk
1 t Fresh rosemary, minced -or-
1/2 t Dried rosemary
4 oz Feta cheese, crumbled
1/2 t 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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