Greek Spinach Quiche
Yield
1 quichePrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach
|
|
| 1 | cup |
milk
|
|
| 1 ½ | cups |
feta cheese
crumbled |
|
| 3 | large |
eggs
beaten |
|
| ¼ | cup |
butter
melted |
|
| 4 | tablespoons |
romano cheese
grated |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach
|
|
| 237 | ml |
milk
|
|
| 355 | ml |
feta cheese
crumbled |
|
| 3 | large |
eggs
beaten |
|
| 59 | ml |
butter
melted |
|
| 6E+1 | ml |
romano cheese
grated |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
nutmeg
|
|
Directions
Line a 9-inch quiche dish with pie crust.
Bake at 400℉ (200℃) for 3 minutes.
Re move from oven and prick with fork.
Bake for 5 minutes. Cook spinach according to package directions; drain well.
Combine spinach and remaining ingredients in a mixing bowl; mix well.
Pour mixture into prepared pastry shell.
Bake at 350℉ (180℃) for 35 minutes or until set.
Let stand 10 minutes.
