| Spinach & Feta Cheese Quiche
10 ounces of Spinach, frozen, chopped, *
4 Eggs, beaten
3/4 cup of cream
1 1/4 cups of milk
2 tablespoons of lemon juice
2 tablespoons of parsley, chopped
1/4 pound of Feta cheese, crumbled
3 tablespoons Parmesan or Romano Cheese ** |
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Contributed to the echo by: Jean Hores Originally from: Frugal Gourmet 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 375ºF. 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini Back to Quiche recipes |
