Spinach Feta Cheese Quiche
Yield
1 quichePrep
15 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach
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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach
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
|
|
Directions
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.
