| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ethnic, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Spinach, frozen, chopped, * |
| 4 |
|
Eggs, beaten |
| 3/4 |
c |
Cream |
| 1 1/4 |
c |
Milk |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Parsley, chopped |
| 1/4 |
lb |
Feta cheese, crumbled |
| 3 |
tb |
Parmesan or Romano |
|
|
Cheese ** |
INSTRUCTIONS
Contributed to the echo by: Jean Hores Originally from: THE FRUGAL GOURMET
~ JEFF SMITH Spinach and Feta Cheese Quiche (Jeff Smith) Salt and pepper to
taste Quiche Crust, baked, cooled
* defrost spinach and squeeze out as much moisture as possible; it should
be fairly dry. ** cheese is better if fresh-grated.
Mix the eggs, cream, and milk. Add the salt and pepper, lemon juice, and
parsley. Stir in the spinach and feta cheese. Fill the quiche crust, and
place the Parmesan on top.
Bake at 375 F. for 30 to 40 minutes, or until a knife inserted in the
center comes out dry. Cool for 10 minutes before serving.
Can also be served at room temperature.
Servings: 6
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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