| Spinach and Feta Cheese Quiche 2
4 ounces of Greek feta cheese, well rinsed, patted dry and crumbled
1/2 cup of Parmesan cheese
1/2 cup of chopped green onion
1/2 cup of minced fresh parsley
1/4 cup of fresh breadcrumbs
one 10 ounce package of frozen chopped spinach, thawed, squeezed dry
1 1/2 cups of grate Monterey Jack cheese
1 baked 9 inch deep dish pie shell
1 cup of whipping cream
4 eggs
Parmesan cheese
minced green onion
minced fresh parsley
Combine the first 6 ingredients in mixing bowl and blend well. Sprinkle Monterey Jack cheese on pie shell. Spoon spinach mixture over top. Heat cream in measuring cup on HIGH 1/2 minutes. Beat eggs in separate bowl. Add hot cream and beat again. Slowly pour over spinach mixture, allowing spinach to absorb cream before adding more. Sprinkle top with Parmesan, onion, and parsley. Cook on BAKE (60% power) until center is barely set, about 12 minutes, turning if necessary to promote even cooking. Let stand for 5 minutes before serving. 6 - 8 servings. |
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