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SPINACH & FETA CHEESE QUICHE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Cheese/eggs
Amount Measure Ingredient -- Preparation Method
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10 oz Spinach, frozen, chopped, *
4 Eggs, beaten
3/4 c Cream
1 1/4 c Milk
2 tb Lemon juice
2 tb Parsley, chopped
1/4 lb Feta cheese, crumbled
3 tb Parmesan or Romano
Cheese **
Contributed to the echo by: Jean Hores Originally
from: THE FRUGAL GOURMET ~ JEFF SMITH Spinach and Feta
Cheese Quiche (Jeff Smith) Salt and pepper to taste
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 F. 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
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