Greek Quiche (Washington)

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Greek Quiche (Washington) Ingredients

1 9-inch pie crust	1 bn Fresh spinach; washed and
Olive oil	5 Eggs
1 Yellow onion; chopped	8 oz Sour cream
1/2 lb Fresh mushrooms; sliced	12 oz Lowfat plain yogurt
1 tb Oregano	1 Clove garlic; crushed
1 tb Parsley	8 oz Ricotta cheese
1 tb Basil	1/2 lb Feta cheese; crumbled
1 Lemon; juice of	1/2 lb Mozzarella cheese; grated

Instructions for Greek Quiche (Washington)

Preheat oven to 350. In a large pan heat oil on medium high. Add onions and cook until slightly soft. Add mushrooms, herbs and lemon juice. Lower heat. Add spinach and cook until mushrooms are tender. Place mixture in a colander and drain the excess juice. In a separate large bowl add eggs, yogurt, sour cream, Ricotta, Feta and garlic. Whip vigorously with wire whip until mixture is creamy and thick. Add Mozzarella and blend. Combine vegetable mixture with egg mixture and blend well. Pour into pie crust and bake for 60 to 75 minutes. To test for doneness, quiche should feel firm when tapped lightly or when a knife inserted comes out clean. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams Recipe by: Antique Sandwich Co., Tacoma, Washington

Main Ingredient: Cuisine: Uncategorized

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