Thursday, April 25, 2024

Spectacular Spinach and Feta Quiche

This looks quite yummy and easy to boot! From .

Spectacular Spinach and Feta Quiche


2 (10 oz.) pkg. frozen chopped spinach (thawed)
5 eggs
1 c. evaporated milk
1 c. crumbled feta cheese (4 oz.)
2 T. chopped green onions (if tolerated)
1/2 t. lemon zest (if tolerated)
1/2 t. salt
1/4 t. pepper (if tolerated)
1 unbaked 9-inch pie shell (check for problem ingredients) *You may use refrigerator or frozen dough. I like Marie Callender's.


1. Pierce bottom of pie shell and bake for 5 minutes at 350°F. Cool slightly. Raise temperature of oven to 400°F.

2. Drain spinach and press out all liquid. (This can be done easily between layers of paper towels.) Set aside.

3. Whisk eggs and half-and-half or milk in bowl. Add cheese, green onions, lemon zest, salt, and pepper. Pour into partially baked pie shell. Bake on middle rack, 400°F for 10 minutes, reducing oven temperature to 350°F for the last 25 minutes. (Note: the timing seems to be different every time for me. Test frequently like you do a cake. Put a dry strand of spaghetti in the middle and see what it looks like when you bring it out. It should be moist, but not dripping with egg mixture.)

Broccoli and Cheese Quiche: Substitute 1 cup frozen broccoli florets for the spinach and 1/2 cup mozzarella or cheddar cheese for the feta cheese.

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