| 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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