Spinach & Feta Cheese Quiche
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach, frozen
chopped |
|
| 4 | large |
eggs
beaten |
|
| ¾ | cup |
cream
|
|
| 1 ¼ | cups |
milk
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ¼ | pound |
feta cheese
crumbled |
|
| 3 | tablespoons |
Parmesan cheese
or romano cheese |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach, frozen
chopped |
|
| 4 | large |
eggs
beaten |
|
| 177 | ml |
cream
|
|
| 296 | ml |
milk
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 113.4 | g |
feta cheese
crumbled |
|
| 45 | ml |
Parmesan cheese
or romano cheese |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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℉ (190℃). 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
